Preparation method of leech whole powder
The technology of leech and leech, which is applied in the field of medicine, can solve the problems of leech odor, poor taste, influence on patient compliance, etc., and achieve the effects of good taste and improvement of anticoagulant activity.
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Embodiment 1
[0024] The preparation method of this leech whole powder comprises the steps:
[0025] A. Cleaning and disinfection: wash 100kg of fresh Hirudo phenanthae with clear water to remove impurities, immerse in 50ppm chlorine dioxide aqueous solution for disinfection for 3-5min, drain and set aside;
[0026] B, beating: adding 200kg sterile water to beating together with the bilruta phenanthrene gained in step A, for subsequent use;
[0027] C. Enzymolysis: Pour the slurry obtained in step B into an enzymolysis container, add 1 kg of chitinase and 0.3 kg of collagenase, and hydrolyze it for 1 hour at a pH value of 4.0 and a temperature of 35 to 40° C. to phenanthrene The body of the leech was melted, and the temperature was raised to 90°C to inactivate the enzyme for 10 minutes;
[0028] D. To remove peculiar smell: After cooling, add 200kg of milk powder and stir evenly;
[0029] E. Drying: Use 2mol / L NaOH solution to adjust the pH value to 7, pre-cool at -20 for 240min, and then...
Embodiment 2
[0032] The preparation method of this leech whole powder comprises the steps:
[0033] A. Cleaning and disinfection: Rinse 100kg of fresh Hirudo phenanthae with clear water to remove impurities, immerse in 100ppm chlorine dioxide aqueous solution for disinfection for 3-5 minutes, and drain for later use;
[0034] B, beating: adding 200kg sterile water to beating together with the bilruta phenanthrene gained in step A, for subsequent use;
[0035] C. Enzymolysis: Pour the slurry obtained in step B into an enzymolysis container, add 1 kg of chitinase and 0.6 kg of collagenase, and hydrolyze for 2 hours at a pH value of 5.0 and a temperature of 35 to 40°C until the phenanthrene The body of the leech was melted, and the temperature was raised to 90°C to inactivate the enzyme for 10 minutes;
[0036] D. To remove peculiar smell: After cooling, add 100kg milk powder and 1kg mogroside and stir evenly;
[0037] E. Drying: Use 2mol / L NaOH solution to adjust the pH value to 7, pre-coo...
Embodiment 3
[0040] In the preparation method of the whole leech powder, in step D, add 100kg of milk powder and 1kg of steviol glycoside and stir evenly, and the rest of the steps are the same as in Example 1.
[0041] The anticoagulant activity of the powder was tested to be 573AT-U / g.
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