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Extraction and preparation of comb scallop glycosaminoglycan

A technology of Chlamys farreri and glycosaminoglycans, applied in the field of further comprehensive processing and utilization of seafood scallops, to achieve the effects of promoting comprehensive utilization, increasing economic benefits, medicinal value, high yield and high purity

Inactive Publication Date: 2006-03-15
QINGDAO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report at home and abroad on the method of extracting GAG with vascular protection effect from the viscera of Chlamys farreri

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1: Weigh 2 kg of fresh scallop viscera, add 2 liters of water at room temperature at 20°C to make a homogenate, add 35 g of neutral protease and 10 g of trypsin to the homogenate, and stir electrically for 5 hours at 50°C Obtain the enzymolysis solution; centrifuge at 5000 rpm for about 40 minutes; take the centrifugate and discard the precipitate; add 95% ethanol to the centrifugation solution, the final concentration of ethanol is 70%, leave it to stand for 12 hours after stirring, and pass through 6000 Rotate / centrifuge for 30 minutes to get the precipitate, then wash with 95% ethanol solution once more, 6000 / centrifuge for 30 minutes, reclaim the supernatant (ethanol), and collect about 85g of wet precipitate; the precipitate is mixed with distilled water Become 1700ml of 5% solution, be heated to 80 ℃, add activated carbon 17g, stir 30 minutes; Centrifuge (6000 rpm) 30 minutes after cooling, collect supernatant, discard precipitation; Further remove activat...

Embodiment 2

[0014] Example 2: Take 2 kg of thawed scallop viscera mass, extract and prepare scallop glycosaminoglycan according to the method in Example 1, and finally obtain 4.0 g of scallop glycosaminoglycan.

[0015] serial number

[0016] Table 1

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PUM

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Abstract

An extraction and production of merodont scallop mucopolysaccharide is disclosed. The process is carried out by weighing merodont scallop mucopolysaccharide visceral mass, adding into water, preparing uniform slurry, adding protease into uniform slurry, heating, reacting to obtain enzymolyzed liquid, centrifugalizing enzymolyzed liquid in centrifuge, separating out deposit, adding secondary alcohol solution into centrifugate, forming deposit, adding distilled water into separated deposit, preparing solution, heating, adding into active carbon, cooling, centrifugalizing, collecting supernatant, extraction filtering for supernatant to obtain purified liquid, super-filtering for purified liquid from filtering membrane to obtain filtrate with molecular weight 5k-100k, freezing and drying filtrate to obtain merodont scallop mucopolysaccharide. It achieves simple process, low cost and high purity. It can be used to prevent cardiovascular diseases.

Description

Technical field: [0001] The invention relates to a method for extracting and preparing an active substance with vascular protection effect—Scallop glycosaminoglycan (SS-GAG) from viscera mass of Chlamys farreri, which belongs to the technical method of further comprehensive processing and utilization of scallops . Background technique: [0002] In recent years, scallop farming has developed rapidly in my country, mainly including Chlamys farreri, bay scallop and other species. The leftovers of the scallop after processing—the scallop viscera mass (also known as the scallop skirt) is mostly discarded, causing great waste, and a large amount of scallop skirt resources are waiting to be developed and utilized. It is known that scallop viscera contains various components, among which glycosaminoglycan (GAG) is a very important active substance. According to domestic and foreign literature reports, marine mollusks contain a variety of GAGs, such as GAGs in sea cucumbers, starfi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00C12P19/04
Inventor 刘赛刘晨光
Owner QINGDAO UNIV
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