Method for comparing anti-rheumatoid arthritis activity of deer sinew natural peptide and enzymolysis peptide
A technology for rheumatoid arthritis and arthritis, applied in the field of comparative analysis of anti-inflammatory active ingredients of animal drugs, can solve the problem that the research on rheumatoid arthritis has not been carried out yet.
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Embodiment 1
[0024] Weigh 5g of the raw deer tendon product, crush it to a particle size of 60 mesh, add it to distilled water of 10 times the mass of the raw deer tendon product, extract with magnetic stirring in a constant temperature water bath for 4 hours at an extraction temperature of 70°C, and collect the extract , centrifuged at a rotational speed of 4000r / min, centrifuged for 10min, took the supernatant, passed through a 0.45μm membrane filter, freeze-dried for later use, and obtained the deer tendon natural peptide;
[0025] Accurately weigh 0.02g of the deer tendon natural peptide, add 5mL of water, ultrasonically dissolve, heat in a water bath at 100°C for 15min, and when the temperature drops to the required temperature for enzymolysis, stir in a constant temperature magnetic stirrer to adjust the enzymolysis Temperature and pH value, carry out enzymatic hydrolysis, after the hydrolysis is completed, transfer to a boiling water bath and boil for 15 minutes, inactivate the enzym...
Embodiment 2
[0027] Weigh 5g of the raw deer tendon product, crush it to a particle size of 60 mesh, add it into distilled water with 20 times the mass of the raw deer tendon product, and extract with magnetic stirring in a constant temperature water bath for 6 hours at an extraction temperature of 85°C, and collect the extract , centrifuged at a rotational speed of 4000r / min, centrifuged for 15min, the supernatant was taken, microfiltered through a 0.45μm filter membrane, freeze-dried for later use, and the deer tendon natural peptide was obtained;
[0028] Accurately weigh 0.035g of deer tendon natural peptide, add 5.5mL of water, ultrasonically dissolve, heat in a water bath at 100°C for 15min, and when the temperature drops to the required temperature for enzymatic hydrolysis, stir in a constant temperature magnetic stirrer to adjust the enzymatic hydrolysis temperature and pH value, carry out enzymolysis, after the hydrolysis, transfer to boiling water bath and boil for 15 minutes, ina...
Embodiment 3
[0030] Weigh 5g of the raw deer tendon product, crush it to a particle size of 60 mesh, add it to distilled water 30 times the mass of the raw deer tendon product, extract with magnetic stirring in a constant temperature water bath for 8 hours at an extraction temperature of 100°C, and collect the extract , centrifuged at a speed of 4000r / min, centrifuged for 20min, the supernatant was taken, microfiltered through a 0.45μm filter membrane, freeze-dried for later use, and the deer tendon natural peptide was obtained;
[0031] Accurately weigh 0.05g of the deer tendon natural peptide, add 6mL of water, ultrasonically dissolve, heat in a water bath at 100°C for 15min, and when the temperature drops to the required temperature for enzymolysis, stir in a constant temperature magnetic stirrer to adjust the enzymolysis Temperature and pH value, carry out enzymatic hydrolysis, after the hydrolysis is completed, transfer to a boiling water bath and boil for 15 minutes, inactivate the en...
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