Quick preparation method for ultrasonic-assisted extraction of effective components of lamb abomasum

An effective ingredient and a fourth technology, which is applied in the field of rapid preparation of ultrasonic-assisted extraction of effective ingredients of the fourth stomach of lambs, can solve the problems of long time consumption, low efficiency and the like, and achieve the advantages of shortened time, no reduction in biological activity, and simple and feasible extraction method. Effect

Inactive Publication Date: 2017-03-22
XINJIANG TECHN INST OF PHYSICS & CHEM CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional method of extracting the active ingredients in the fourth stomach of lamb takes a long time and is inefficient in industrial production, and the extension of time will in...

Method used

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  • Quick preparation method for ultrasonic-assisted extraction of effective components of lamb abomasum
  • Quick preparation method for ultrasonic-assisted extraction of effective components of lamb abomasum
  • Quick preparation method for ultrasonic-assisted extraction of effective components of lamb abomasum

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] a. Take the fourth stomach of fresh lamb, wash it with pre-cooled distilled water, remove fat and connective tissue, and store it in a freezer at -24°C;

[0020] b. Shred the lamb fourth stomach obtained in step a, freeze at -80°C for 12 hours, freeze-dry, pulverize with a pulverizer to obtain lamb fourth stomach powder;

[0021] c. The lamb fourth stomach powder obtained in step b is added to petroleum ether and mechanically stirred, and defatted twice to obtain the defatted lamb fourth stomach powder, which is stored in a freezer at a temperature of -24°C;

[0022] d. Add 1 g of the defatted lamb fourth stomach powder obtained in step c to 22 times the volume of pre-cooled phosphate buffer solution 0.1moL / L, ph=7.0 to dissolve, and ultrasonicate for 18 minutes at an ultrasonic power of 260 watts to obtain an extract ;

[0023] e. Adjust the pH value of the extract from step d to 3.3 with 1moL / L hydrochloric acid solution, and activate it at -4°C for 12 hours;

[002...

Embodiment 2

[0026] Embodiment 2 (contrast)

[0027] a. Take the fourth stomach of fresh lamb, wash it with pre-cooled distilled water, remove fat and connective tissue, and store it in a freezer at -24°C;

[0028] b. Shred the lamb fourth stomach obtained in step a, freeze at -80°C for 12 hours, freeze-dry, pulverize with a pulverizer to obtain lamb fourth stomach powder;

[0029] c. The lamb fourth stomach powder obtained in step b is added to petroleum ether and mechanically stirred, and defatted twice to obtain the defatted lamb fourth stomach powder, which is stored in a freezer at a temperature of -24°C;

[0030] d. Add 1 g of the defatted lamb fourth stomach powder obtained in step c to 22 times the volume of pre-cooled phosphate buffer 0.1 moL / L, ph=7.0 to dissolve, stir for 10 minutes, and autolyze at -4°C for 48 hours. get the extract;

[0031] e. Adjust the pH value of the extract from step d to 3.3 with 1moL / L hydrochloric acid solution, and activate it at -4°C for 12 hours; ...

Embodiment 3

[0035] Determination of protein concentration:

[0036] Utilize bicinchoninic acid (bicinchoninic acid, BCA) method to carry out protein concentration determination to embodiment 1, embodiment 2 (contrast) gained lamb fourth stomach active ingredient extract:

[0037] Draw the standard curve: Prepare the working solution according to the instructions of the BCA protein measurement kit. For every 50 times the volume of the BCA reagent A solution, add 1 times the volume of the BCA reagent B solution, mix well and set aside; draw the protein standard in the kit according to Table 1 Take bovine serum albumin, dilute with water, shake well, take 25 μL of each tube into a 96-well plate, add 175 μL of BCA working solution, shake slightly, mix well, incubate in a 37°C incubator for 30 minutes, and take out the 96-well plate , Measure the absorbance with a microplate reader, and the measurement wavelength is 562nm. Make three parallel sets for each, with the absorbance as the ordinate...

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Abstract

The invention relates to a quick preparation method for ultrasonic-assisted extraction of effective components of lamb abomasum. The method comprises the steps of adding degreased lamb abomasum powder to a phosphate buffer solution at the low temperature for dissolution, and performing ultrasonic processing; adjusting the pH value by utilizing a hydrochloric acid solution, and performing activation at the lower temperature; adjusting the pH value by using a sodium hydroxide solution, performing filtering, performing centrifugation, removing residues, and performing dialysis desalting on a supernatant solution; and performing centrifugation to remove deposits (salt-soluble proteins) formed by dialysis, and performing freeze-drying to obtain the effective components of the lamb abomasum. Through a test, the protein content of effective component extract obtained by the method reaches 71.5%, the rennin activity is 26,916 Ru/g, the pepsin activity is 3,685.2 u/g, and rennin and pepsin bands in a lauryl sodium sulfate-polyacrylamide gel electrophoresis image are clear. Compared with a conventional stirring autolysis method, the quick preparation method has the advantages that the time required for preparing the effective components of the lamb abomasum by the method can be remarkably shortened, the bio-activity is not reduced, the large-scale production is facilitated, and the method is one of ideal methods for preparing the effective components of the lamb abomasum.

Description

technical field [0001] The invention relates to a rapid preparation method for ultrasonically assisted extraction of active ingredients in lamb's fourth stomach, and the extract can be used as raw materials for preparing medicines or health care products related to treating or preventing various stomach diseases. Background technique [0002] The fourth stomach of lamb is the fourth stomach of sheep. The scientific name is ruminant stomach, which is a unique stomach structure of ruminants. Ruminants have four stomachs: rumen, reticulum, omasum and abomasum. The first three stomachs have no gastric glands, and the fourth stomach has gastric glands. Similar to ordinary monogastric animals, it can secrete digestive juice, so the fourth stomach is also called true stomach . At present, the research and application of sheep stomach is mainly the extraction of rennet, which is used in the production of cheese, but most people's concept of sheep stomach only stays in the aspect of...

Claims

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Application Information

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IPC IPC(8): A61K35/38A61P1/00
CPCA61K35/38
Inventor 阿布力米提·伊力刘冰阿吉艾克拜尔·艾萨
Owner XINJIANG TECHN INST OF PHYSICS & CHEM CHINESE ACAD OF SCI
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