Preparation method of poultry embryo egg extracting solution

Abstract

The invention relates to a preparation method of a poultry embryo egg extracting solution, and belongs to the technical field of health-care foods. The preparation method comprises the following technology steps of selecting poultry fertilized eggs, preforming conventional surface cleaning treatment, and performing conventional incubation for 8-12 days; after poultry embryos are determined to grow normally, performing cleaning, and disinfecting the surfaces of eggshells; collecting all substances in the embryos and eggs, and performing crushing with a crusher for 1-5 minutes so as to obtain homogenate; adding cane sugar which is 20-50% of the homogenate to the crushed homogenate, enabling the cane sugar to dissolve, and performing transferring to an ice bath; performing crushing treatment on the homogenate, wherein the crushing treatment comprises ultrasonic treatment, French high-pressure extruding treatment and/or grinding treatment with glass beads; performing centrifugation treatment on the homogenate; subpacking supernatant obtained through centrifugation in a sealed container, and performing pasteurization; or performing separation treatment on the supernatant obtained through centrifugation by a chromatographic fractionation method to obtain different particular protein and performing subpacking; and performing preservation at 4 DEG C or minus 20 DEG C. According to the preparation method disclosed by the invention, high-activity growth stimulation factors, high-activity nerve growth factors, high-activity active polysaccharide and high-activity active polypeptide are extracted and reserved to the maximum extent.

Description

technical field [0001] The invention belongs to the technical field of health food, in particular to a preparation method of poultry embryo egg extract. Background technique [0002] Embryos that avians fail to complete growth and development smoothly during the hatching process and are terminated and dead are commonly known as hi eggs. Although the traditional cooking method destroys many active ingredients, it still shows remarkable health-enhancing effects. Fertilized eggs of chickens and ducks undergo tremendous changes during the incubation process of just 20 days, resulting in the production of a large number of growth stimulating factors, nerve growth factors, active polysaccharides, active polypeptides and other rich nutrients such as GFB1, IGF2, Growth hormones such as IGFBP2, IGFBP3, PDGFRB, NGFR, EGFR, IGF1R, CTNNB1, CETP and FOXO4, growth hormone binding protein, growth hormone receptor, cholesteryl ester transfer protein and the newly discovered FOXO4 anti-agin...

AI Technical Summary

Problems solved by technology

[0003] Some methods disclosed in the prior art using chicken and duck eggs to extract active ingredients, such as the invention patent with the publication number CN102908365A, discloses a method for preparing embryonic elements, and the invention patent with the publication number CN1748713A discloses the invention patent of chicken embryo These two methods all involve the steps of repeated freeze-thaw and drying, which are likely to cause damage to the active ingredients; another example is the invention patent with the publication number CN1226401A, which discloses the "Phoenix fetus" health food and its production method , the invention patent whose publication number is CN1324625A discloses the preparation method of chicken embryo essence, the invention patent whose publication number is CN106138101A discloses a preparation method of chicken embryo extract, and these three methods all involve high temperature and alcohol extraction Steps, easy to cause inactivation of active ingredients

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