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Pinctadafucata glycosaminoglycan containing effervescent tablet and preparation method thereof

A technology of Hepu Pinctada glycosamine and Pinctada glucosamine, applied in the field of Hepu Pinctada glycosaminoglycan effervescent tablets and its preparation, which can solve the problem of low utilization rate of high-value Hepu Pinctada shellfish problem, to achieve the effect of promoting sustainable and healthy development, mild effect, and no toxic side effects

Inactive Publication Date: 2019-04-09
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The first purpose of the present invention is to provide a Hepu pinnacle glycosaminoglycan effervescent tablet, which can help maintain normal immune function, is easy to carry, and breaks through the traditional limitations of the existing Hepu pinnacle food development form , and solve the problem of low utilization rate of Hepu pearl oyster shell meat

Method used

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  • Pinctadafucata glycosaminoglycan containing effervescent tablet and preparation method thereof
  • Pinctadafucata glycosaminoglycan containing effervescent tablet and preparation method thereof
  • Pinctadafucata glycosaminoglycan containing effervescent tablet and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] An effervescent tablet of Hepu Pinctada glycosaminoglycan that helps maintain normal immune function, the weight of the effervescent tablet is 202.3mg±2.8mg, containing 25% of Hepu Pinctada glycosaminoglycan and a disintegrant 36%, binder 2.5%, lubricant 2%, flavoring agent 3%, and the balance is lactose.

[0051] In the present embodiment, the preparation method of Hepu pearl oyster glycosaminoglycan effervescent tablet comprises the following steps:

[0052] (1) Take 2568g of Hepu pearl oyster meat tissue, after homogenization, add water to extract with a material-liquid ratio of 1:2, put it in a constant temperature water bath at 50°C for 5 hours under the action of a magnetic stirrer, and adjust the solution with 0.1mol / L sodium hydroxide pH to 7.6; add 15 mg of neutral protease and trypsin to hydrolyze per gram of Hepu pearl oyster shell meat (the mass ratio of neutral protease to trypsin is 7:8), and put it in a 50°C water bath for 4 hours under the action of a ma...

Embodiment 2

[0060] An effervescent tablet of Hepu Pinctada glycosaminoglycan that helps maintain normal immune function, the weight of the effervescent tablet is 198.6mg±2.4mg, containing 20% ​​of Hepu Pinctada glycosaminoglycan and a disintegrant 33%, binder 2%, lubricant 2%, flavoring agent 3%, and the balance is lactose.

[0061] In the present embodiment, the preparation method of Hepu pearl oyster glycosaminoglycan effervescent tablet comprises the following steps:

[0062] (1) Take 2714g of Hepu pearl oyster meat tissue, after homogenization, extract with water at a material-liquid ratio of 1:2, place in a constant temperature water bath at 55°C for 4 hours under the action of a magnetic stirrer, and adjust the solution with 0.1mol / L sodium hydroxide pH to 7.2; add 12 mg of neutral protease and trypsin per gram of Hepu pearl oyster shell meat for hydrolysis (the mass ratio of neutral protease and trypsin is 7:8), and put it in a water bath at 55°C for 4 hours under the action of a m...

Embodiment 3

[0070] An effervescent tablet of Hepu Pinctada glycosaminoglycan that helps maintain normal immune function. The effervescent tablet weighs 205.1mg±4.0mg and contains 20% of Hepu Pinctada glycosaminoglycan and a disintegrant. 39%, binder 3%, lubricant 3%, flavoring agent 4%, and the balance is lactose.

[0071] In the present embodiment, the preparation method of Hepu pearl oyster glycosaminoglycan effervescent tablet comprises the following steps:

[0072] (1) Take 2618g of Hepu pearl oyster meat tissue, after homogenization, add water to extract with a material-liquid ratio of 1:2, put it in a constant temperature water bath at 50°C for 6 hours under the action of a magnetic stirrer, and adjust the solution with 0.1mol / L sodium hydroxide pH to 7.4; add 10 mg of neutral protease and trypsin to each gram of Hepu pearl oyster for hydrolysis (the mass ratio of neutral protease to trypsin is 7:8), and put it in a water bath at 50°C for 4 hours under the action of a magnetic stirr...

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Abstract

The invention relates to a pinctadafucata glycosaminoglycan containing effervescent tablet and a preparation method thereof. The pinctadafucata glycosaminoglycan containing effervescent tablet comprises the following components in percent by weight: 15-25% of pinctadafucata glycosaminoglycan, 30-40% of a disintegrating agent, 1-3% of an adhesive agent, 1-3% of a lubricating agent, 2-4% of a flavoring agent and the balance of lactose. The pinctadafucata glycosaminoglycan containing effervescent tablet prepared by the preparation method provided by the invention is in the shape of a biplanarcircle, is clean and tidy in outer shape, smooth in surface and white and uniform in color and luster, is rapidly disintegrated and produces a large amount of gas in water, is soft in mouth feel and freeof impurities, has unique aroma and taste, is high in sensory quality and free of toxic and side effects, and helps to maintain the normal immune function of a body. By the preparation method, the technological operability is strong and the cost is low; the preparation method is suitable for industrial production; a technological innovation is provided for application of the pinctadafucata glycosaminoglycan and high-value development of shellfish meat; and the preparation method is of a great significance in promoting development of the pearl farming industry and the pearl processing industry.

Description

technical field [0001] The invention relates to the technical field of health food processing, in particular to a Hepu pearl oyster glycosaminoglycan effervescent tablet and a preparation method thereof. Background technique [0002] Pinctada fucata martensii (Dunker), also known as Pinctada fucata martensii (Dunker), is the main species of seawater pearl culture in southern my country, distributed in Guangdong, Guangxi and the coastal areas of Hainan. Hepu pearl oyster is not only rich in high-quality protein and various minerals, but also the glycosaminoglycans in it are of particular concern. Glycosaminoglycans (GAGs), also known as amino polysaccharides or acidic mucopolysaccharides, are long-chain polysaccharides composed of repeating disaccharide units, which exist in the tissues of most marine animals, and their structures and properties are similar to those of known terrestrial animals. Different from raw plant polysaccharides, it has been reported to have various e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/395A23L2/40A23L33/125C08B37/00
CPCA23L2/395A23L2/40A23V2002/00A23L33/125C08B37/0066A23V2200/324A23V2250/612
Inventor 王锦旭李来好杨贤庆张磊荣辉黄卉胡晓
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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