CN102960605A - Preparation method of sea cucumber mucopolysaccharide - Google Patents
Preparation method of sea cucumber mucopolysaccharide Download PDFInfo
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- CN102960605A CN102960605A CN2012105470729A CN201210547072A CN102960605A CN 102960605 A CN102960605 A CN 102960605A CN 2012105470729 A CN2012105470729 A CN 2012105470729A CN 201210547072 A CN201210547072 A CN 201210547072A CN 102960605 A CN102960605 A CN 102960605A
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- sea cucumber
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- mucopolysaccharide
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- sea
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Abstract
The invention discloses a preparation method of sea cucumber mucopolysaccharide. The preparation method comprises the following steps of: 1, boiling dried sea cucumber for expanding for 10-15min; 2, homogenizing the expanded sea cucumber for regulating acid, maintaining for 5-10min at the normal temperature; 3, carrying out enzyme deactivation under high temperature, adding weak acid for regulating a pH value to 8-9; 4, adding the sea cucumber after the pH value is regulated, then adding for enzymolysis, and then carrying out enzyme deactivation and centrifugation; 5, regulating the pH value to be neutral and then settling with alcohol for 30-40min; and 6, standing and then centrifuging at the speed of 1000-1500r/min, taking a sediment which is the sea cucumber mucopolysaccharide. The sea cucumber mucopolysaccharide extracted by adopting the invention is high in purity and good in effect and saves raw materials.
Description
Technical field
The present invention is specifically related to a kind of preparation method of sea cucumber mucopolysaccharide.
Background technology
Sea cucumber mucopolysaccharide has raising immunity, and therefore beautifying face and moistering lotion, the moist effect that nourishes blood are excellent tonic products, and the extraction process more complicated of now a lot of sea cucumber mucopolysaccharides, and the sea cucumber mucopolysaccharide purity of extracting is not high enough, and quality is good not, does not have due effect.
Summary of the invention
Goal of the invention: the present invention provides a kind of preparation method of sea cucumber mucopolysaccharide in order to solve the deficiencies in the prior art.
Technical scheme: in order to realize the foregoing invention purpose, the technical solution used in the present invention is:
A kind of preparation method of sea cucumber mucopolysaccharide comprises the following steps:
(1) the dried sea-cucumber poach risen send out a 10-15min,
(2) 5-10min is kept in will rise sea cucumber homogenate acid adjustment after sending out at normal temperatures;
(3) enzyme that at high temperature goes out adds weak acid for adjusting pH value to 8-9;
(4) it is centrifugal that the sea cucumber that will regulate the pH value adds the enzyme that goes out after the enzymolysis again;
(5) adjust pH precipitates 30-40min with ethanol after neutral again;
(6) carry out after leaving standstill centrifugally at 1000-1500r/min, taking precipitate namely is sea cucumber mucopolysaccharide.
Beneficial effect: compared with prior art, the sea cucumber mucopolysaccharide purity that the present invention extracts is high, and quality is better, can play good tonic effect.
The specific embodiment
Embodiment 1
A kind of preparation method of sea cucumber mucopolysaccharide comprises the following steps:
(1) the dried sea-cucumber poach risen send out a 10min,
(2) 5min is kept in will rise sea cucumber homogenate acid adjustment after sending out at normal temperatures;
(3) enzyme that at high temperature goes out adds weak acid for adjusting pH value to 8;
(4) it is centrifugal that the sea cucumber that will regulate the pH value adds the enzyme that goes out after the enzymolysis again;
(5) adjust pH precipitates 30min with ethanol after neutral again;
(6) carry out after leaving standstill centrifugally at 1000r/min, taking precipitate namely is sea cucumber mucopolysaccharide.
Embodiment 2
A kind of preparation method of sea cucumber mucopolysaccharide comprises the following steps:
(1) the dried sea-cucumber poach risen send out a 15min,
(2) 10min is kept in will rise sea cucumber homogenate acid adjustment after sending out at normal temperatures;
(3) enzyme that at high temperature goes out adds weak acid for adjusting pH value to 9;
(4) it is centrifugal that the sea cucumber that will regulate the pH value adds the enzyme that goes out after the enzymolysis again;
(5) adjust pH precipitates 40min with ethanol after neutral again;
(6) carry out after leaving standstill centrifugally at 1500r/min, taking precipitate namely is sea cucumber mucopolysaccharide.
Embodiment 3
A kind of preparation method of sea cucumber mucopolysaccharide comprises the following steps:
(1) the dried sea-cucumber poach risen send out a 12min,
(2) 8min is kept in will rise sea cucumber homogenate acid adjustment after sending out at normal temperatures;
(3) enzyme that at high temperature goes out adds weak acid for adjusting pH value to 8.5;
(4) it is centrifugal that the sea cucumber that will regulate the pH value adds the enzyme that goes out after the enzymolysis again;
(5) adjust pH precipitates 35min with ethanol after neutral again;
(6) leave standstill after again 1300r/min carry out centrifugally, taking precipitate namely is sea cucumber mucopolysaccharide.
Claims (1)
1. the preparation method of a sea cucumber mucopolysaccharide is characterized in that: comprise the following steps:
(1) the dried sea-cucumber poach risen send out a 10-15min,
(2) 5-10min is kept in will rise sea cucumber homogenate acid adjustment after sending out at normal temperatures;
(3) enzyme that at high temperature goes out adds weak acid and regulates pH value to 8-9;
(4) it is centrifugal that the sea cucumber that will regulate pH value adds the enzyme that goes out after the enzymolysis again;
(5) again transfer pH value after neutral, to precipitate 30-40min with ethanol;
(6) carry out after leaving standstill centrifugally at 1000-1500r/min, taking precipitate namely is sea cucumber mucopolysaccharide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105470729A CN102960605A (en) | 2012-12-17 | 2012-12-17 | Preparation method of sea cucumber mucopolysaccharide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105470729A CN102960605A (en) | 2012-12-17 | 2012-12-17 | Preparation method of sea cucumber mucopolysaccharide |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102960605A true CN102960605A (en) | 2013-03-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105470729A Pending CN102960605A (en) | 2012-12-17 | 2012-12-17 | Preparation method of sea cucumber mucopolysaccharide |
Country Status (1)
| Country | Link |
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| CN (1) | CN102960605A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1478422A (en) * | 2002-08-30 | 2004-03-03 | 大连轻工业学院 | Sea cucumber mucopolysaccharide-rich food and preparation method thereof |
| CN102040665A (en) * | 2009-10-22 | 2011-05-04 | 上海优博生物技术有限公司 | Method for extracting sea cucumber polysaccharide |
-
2012
- 2012-12-17 CN CN2012105470729A patent/CN102960605A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1478422A (en) * | 2002-08-30 | 2004-03-03 | 大连轻工业学院 | Sea cucumber mucopolysaccharide-rich food and preparation method thereof |
| CN102040665A (en) * | 2009-10-22 | 2011-05-04 | 上海优博生物技术有限公司 | Method for extracting sea cucumber polysaccharide |
Non-Patent Citations (1)
| Title |
|---|
| 韩慧敏等: "海参多糖提取工艺研究", 《湖南中医杂志》, no. 01, 15 February 2000 (2000-02-15) * |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130313 |