11 results about "Egg phosphatide" patented technology

The invention provides a stable alprostadil injection and a preparation method thereof, and belongs to the technical field of pharmaceutical preparations. The stable alprostadil injection comprises the following components: alprostadil, oil for injection, a compound emulsifier, an osmotic pressure regulator and water for injection. According to the invention, a certain amount of soybean phosphatidylinositol is used as an auxiliary emulsifier, and the auxiliary emulsifier and high-purity egg yolk lecithin (for injection) form a composite emulsifier, so that the chemical stability of the product can be remarkably improved, the product can tolerate an over-killing method, the product has a high SAL (Sterile Assurance Language), and the product can be stored for 24 months at a conventional cold chain temperature (2-8 DEG C), and the product quality still meets the national drug standard.

The invention belongs to the technical field of pharmaceutical preparations, and discloses a stable aprepitant injection and a preparation method thereof. The aprepitant injection comprises the following raw materials in percentage by mass: 0.5-1% of aprepitant, 8-12% of soybean oil, 8-12% of egg yolk lecithin, 0.05-2% of egg yolk phosphatidyl glycerol, 0.5-0.8% of sodium oleate, 5-8% of cane sugar, 2-4% of ethanol and the balance of water for injection, totaling 100%. The selected co-emulsifier egg yolk phosphatidyl glycerol has two hydroxyl groups at the hydrophilic end, so that the egg yolk phosphatidyl glycerol has extremely strong emulsifying performance, is well compatible with aprepitant, has a good emulsifying effect of the preparation, and can well encapsulate aprepitant, so that the dosage of egg yolk lecithin is reduced by about one third, and the stable drug-loaded fat emulsion is formed; the preparation method is suitable for industrial production, the preparation cost is low, and the accessibility of the medicine is improved.

The invention relates to a beta-elemene concentrated preparation for injection, which has the characteristics of simple process, environmental friendliness, suitability for industrialization, lower cost and the like. The concentrated preparation for beta-elemene injection is prepared from the following components: beta-elemene, soybean oil, polyethylene glycol 15 hydroxystearate, egg yolk lecithin, polysorbate and the balance of absolute ethyl alcohol.

The invention belongs to the technical field of small molecule polypeptides, and particularly relates to a hydrolyzed yolk powder preparation as well as a preparation method and application thereof. The hydrolyzed egg yolk powder preparation comprises at least one egg yolk polypeptide, and the amino acid sequence of the egg yolk polypeptide is one of GFRPR, TTSFPHAS, MGWVR and ASWPKFL. The preparation method of the hydrolyzed egg yolk powder preparation comprises the following steps: S1, carrying out enzymolysis on lecithin-removed egg yolk powder to obtain an enzymolysis product; and S2, separating and extracting the zymolyte to obtain the hydrolyzed yolk powder preparation. The hydrolyzed egg yolk powder preparation is applied to preparation of antioxidant products, products for improving survival resilience, products for improving athletic ability or nerve protection products. The hydrolyzed egg yolk powder in the hydrolyzed egg yolk powder preparation is small in molecular weight and easy to absorb, has better oxidation resistance, can play an important role in improving survival resilience, exercise ability and neuroprotection, and widens the application range of the hydrolyzed egg yolk powder.

This invention discloses a method for the combined extraction of multiple components from egg yolk and its application, belonging to the field of food deep processing technology. The method involves centrifuging egg yolk liquid to obtain a slurry and egg yolk particles; the slurry undergoes secondary salting-out to obtain egg yolk immunoglobulin (IgY); the egg yolk particles are pretreated, mixed evenly with an organic solvent, centrifuged, and the precipitate is subjected to a secondary extraction to obtain egg yolk high-phosphorus protein (PV); the supernatant is subjected to low-temperature cold crystallization, centrifugation, and rotary evaporation; the evaporated product is mixed evenly with acetone and centrifuged to obtain precipitated lecithin (PL); the lipid supernatant generated during the extraction process is mixed and rotary evaporated to obtain egg yolk oil. This method achieves the combined extraction of multiple components such as IgY, PV, PL, and egg yolk oil. The process of this invention is simple to operate, low in cost, and has a high raw material utilization rate, making it suitable for large-scale industrial production. The extracted products can be widely used in the food, feed, and biopharmaceutical fields.

The utility model relates to the technical field of egg yolk separating devices, and discloses an egg yolk separating device for extracting egg lecithin, which comprises a base, an inclined plate, a separating plate, a collecting box, a track groove block and a collecting bin, the inclined plate and the collecting box are both assembled at the upper end of the base, the separating plate is embedded in the bottom of an inner cavity of the separating plate, and the track groove block is embedded in the collecting bin. The rail groove blocks are connected with the inclined plate, the collecting bin is arranged in the rail groove blocks in a sliding mode, the rail blocks are assembled on the two sides of the collecting bin, and the sealing mechanisms are assembled at the bottoms of the rail groove blocks. According to the egg yolk separating device for extracting egg lecithin, egg white waste and environmental pollution caused by the fact that a small amount of egg white flows out of the device due to the characteristics of inconvenience in observation and slow flowing are avoided, meanwhile, through the additionally-arranged locking mechanism, when the collecting bin and the track groove block are spliced, the position of the collecting bin is automatically fixed, and the egg yolk separating device is convenient to use. And the overall use stability of the collecting bin and the sealing mechanism is improved.

The application belongs to the field of protein medicine bioengineering and technology, and discloses a protein lecithinization modification method. The method comprises the following steps: mixing a buffer system containing inorganic salt, a modified protein and an organic solution of phosphatidylcholine active ester at 4 DEG C to 30 DEG C, and standing for modification for 0.1 h to 96 h. The protein lecithinization modification method can improve the lecithinization modification efficiency of the protein, and improve the yield and purity of the lecithinized protein.

The invention relates to the technical field of feed additives, in particular to a feed regulating agent for reducing egg cholesterol, which comprises the following components in parts by mass: 8-12 parts of phytosterol ester; 5 to 8 parts of chitosan oligosaccharide; 15 to 20 parts of soybean lecithin; 3-5 parts of tea polyphenol; 3-5 parts of choline chloride; 2 to 4 parts of soy isoflavone; 5-10 parts of inulin; 1 to 2 parts of inositol; 2 to 3 parts of compound probiotics; and 30-50 parts of a carrier. According to the scheme, the cholesterol is further reduced by about 10% compared with the prior art by utilizing a cholesterol absorption mechanism from the perspective of blocking cholesterol absorption through component synergy, and the cholesterol content is only about 60% of that of normally bred and produced eggs.

The invention discloses low-aluminum-element egg yolk lecithin and a preparation method thereof, and relates to the technical field of pharmacy. Comprising the following steps: adding yolk powder into ethanol and extracting to obtain an extracting solution; adding a material containing an aluminum element into the extracting solution for refining, stirring for reaction, and filtering to obtain filtrate; adding cationic resin into the filtrate, stirring for reaction, and filtering to obtain filtrate; and carrying out rotary evaporation concentration on the filtrate, adding acetone for crystallization, and drying the crystallized product to obtain the low-aluminum-element egg yolk lecithin. According to the preparation method disclosed by the invention, after refining treatment, the aluminum element in the egg yolk lecithin is further removed by using cationic resin, so that the level of the aluminum element in the prepared egg yolk lecithin is obviously reduced, and finally, the content of the aluminum element in a fat emulsion product prepared from the low-aluminum egg yolk lecithin is obviously reduced; therefore, the risk of ultrahigh aluminum element level in fat emulsion and other preparation products prepared from the egg yolk lecithin is reduced.

The invention discloses a preparation method of a fat emulsion injection, which comprises the following steps: S1, dissolving glycerol and a pH regulator in water for injection under the protection of nitrogen, heating, stirring and dispersing to obtain a water phase; s2, under the protection of nitrogen, dissolving egg yolk lecithin in oil, heating, shearing and stirring to dissolve egg yolk lecithin, so as to obtain an oil phase; the oil comprises soybean oil, the weight ratio of the egg yolk lecithin to the soybean oil is 3: 50, and the temperature of the oil phase is 60-80 DEG C; s3, under the protection of nitrogen, continuously feeding the oil phase and the water phase into a shearing machine according to the weight ratio of 1: 2.5-1: 3.5, and shearing to obtain primary emulsion; s4, performing high-pressure homogenization on the primary emulsion for 2-3 times, supplementing the water for injection until the total amount is reached, and performing low-pressure homogenization once to obtain final emulsion; and S5, filling the final emulsion under a low-oxygen condition, filling nitrogen, plugging, pressing a cover, and sterilizing. According to the preparation method, the particle size distribution of the product can be effectively improved, the fat emulsion injection with uniform and stable particle size is prepared, and the stability of three-cavity liquid medicine in the mixing or compatibility process is guaranteed.

The present invention relates generally to stabilized emulsion, for instance for food-use or personal-care-use, that do not comprise egg yolk and / or emulsion stabilizing compounds such as lecithin or egg yolk, mono- and diglycerides, polysorbates, carrageenan, guar gum, xanthan gum, carob gum, carboxymethylcellulose, methylcellulose, albumin or globulin, but instead comprise an emulsifying and / or an emulsion stabilising composition that is the reaction product of immersing soybean solids in an aqueous solution of a carbonic acid-bicarbonate-carbonate system.