CN105851746A - Preparation method of thick-shell mytilus edulis glycosaminoglycan drink - Google Patents
Preparation method of thick-shell mytilus edulis glycosaminoglycan drink Download PDFInfo
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- 241000237536 Mytilus edulis Species 0.000 title claims abstract description 51
- 229920002683 Glycosaminoglycan Polymers 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 42
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 43
- 239000005017 polysaccharide Substances 0.000 claims abstract description 43
- 150000004676 glycans Chemical class 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000008367 deionised water Substances 0.000 claims abstract description 17
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 13
- 240000008397 Ganoderma lucidum Species 0.000 claims abstract description 12
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims abstract description 12
- 239000000654 additive Substances 0.000 claims abstract description 12
- 230000000996 additive effect Effects 0.000 claims abstract description 9
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 8
- 239000011707 mineral Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000013343 vitamin Nutrition 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 5
- 239000011782 vitamin Substances 0.000 claims abstract description 5
- 229940088594 vitamin Drugs 0.000 claims abstract description 5
- 229930003231 vitamin Natural products 0.000 claims abstract description 5
- 235000020638 mussel Nutrition 0.000 claims description 41
- 241000237524 Mytilus Species 0.000 claims description 31
- 235000013361 beverage Nutrition 0.000 claims description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 241000222336 Ganoderma Species 0.000 claims description 12
- 239000012141 concentrate Substances 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 230000000694 effects Effects 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 10
- 241000195474 Sargassum Species 0.000 claims description 8
- 239000002131 composite material Substances 0.000 claims description 7
- 239000012564 Q sepharose fast flow resin Substances 0.000 claims description 6
- 239000012506 Sephacryl® Substances 0.000 claims description 6
- CSCPPACGZOOCGX-UHFFFAOYSA-N acetone Substances CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 6
- 238000003760 magnetic stirring Methods 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000005349 anion exchange Methods 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 229960000935 dehydrated alcohol Drugs 0.000 claims description 5
- 238000000502 dialysis Methods 0.000 claims description 5
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 238000001641 gel filtration chromatography Methods 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 238000004255 ion exchange chromatography Methods 0.000 claims description 5
- 210000004185 liver Anatomy 0.000 claims description 5
- 239000002244 precipitate Substances 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- -1 compound vitamin Chemical class 0.000 claims description 4
- 229920000615 alginic acid Polymers 0.000 claims description 3
- 235000010443 alginic acid Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims 1
- 235000012054 meals Nutrition 0.000 claims 1
- 150000003722 vitamin derivatives Chemical class 0.000 claims 1
- 239000000284 extract Substances 0.000 abstract description 7
- 150000001875 compounds Chemical class 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 6
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 241001474374 Blennius Species 0.000 abstract 2
- 230000032683 aging Effects 0.000 abstract 1
- 238000009360 aquaculture Methods 0.000 abstract 1
- 244000144974 aquaculture Species 0.000 abstract 1
- 230000018109 developmental process Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000003832 immune regulation Effects 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 230000009466 transformation Effects 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 9
- 230000003110 anti-inflammatory effect Effects 0.000 description 6
- 239000003643 water by type Substances 0.000 description 6
- 241001537210 Perna Species 0.000 description 5
- 206010003246 arthritis Diseases 0.000 description 5
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 108090000526 Papain Proteins 0.000 description 3
- 239000004365 Protease Substances 0.000 description 3
- 241000207961 Sesamum Species 0.000 description 3
- 235000003434 Sesamum indicum Nutrition 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 229940055729 papain Drugs 0.000 description 3
- 235000019834 papain Nutrition 0.000 description 3
- 235000015096 spirit Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 102000004142 Trypsin Human genes 0.000 description 2
- 108090000631 Trypsin Proteins 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 201000008482 osteoarthritis Diseases 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 201000003068 rheumatic fever Diseases 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 239000012588 trypsin Substances 0.000 description 2
- 208000006820 Arthralgia Diseases 0.000 description 1
- 108090000145 Bacillolysin Proteins 0.000 description 1
- 208000008035 Back Pain Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010067715 Gastrointestinal sounds abnormal Diseases 0.000 description 1
- 208000008930 Low Back Pain Diseases 0.000 description 1
- 241000237525 Mytilidae Species 0.000 description 1
- 102000035092 Neutral proteases Human genes 0.000 description 1
- 108091005507 Neutral proteases Proteins 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 206010036030 Polyarthritis Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
- 235000008524 evening primrose extract Nutrition 0.000 description 1
- 229940089020 evening primrose oil Drugs 0.000 description 1
- 239000010475 evening primrose oil Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
- CGIGDMFJXJATDK-UHFFFAOYSA-N indomethacin Chemical compound CC1=C(CC(O)=O)C2=CC(OC)=CC=C2N1C(=O)C1=CC=C(Cl)C=C1 CGIGDMFJXJATDK-UHFFFAOYSA-N 0.000 description 1
- 229960000905 indomethacin Drugs 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 208000030428 polyarticular arthritis Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 230000001850 reproductive effect Effects 0.000 description 1
- 206010039073 rheumatoid arthritis Diseases 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The present invention relates to a preparation method of a thick-shell mytilus edulis glycosaminoglycan drink. Mytilus edulis glycosaminoglycan, dietary fibers, seaweed polysaccharides, ganoderma lucidum polysaccharide liquid, compound vitamins, compound minerals and an additive are added into deionized water, the mixture is filled, and the filled mixture is sterilized to obtain the thick-shell mytilus edulis glycosaminoglycan drink. The thick-shell mytilus edulis glycosaminoglycan drink is wide in raw material sources and cheap in price. Technical processes are scientific and rational, and the preparation method is simple and practicable, and suitable for industrial production. Through technological transformation of the preparation method, the preparation method can effectively improve the added value of the thick-shell mytilus edulis, can greatly improve the utilization rates of the thick-shell mytilus edulis, and has a great significance for promoting the development of aquaculture processing industry. The extracts of the thick-shell mytilus edulis are combined with the ganoderma lucidum polysaccharide liquid and seaweed polysaccharides, and the thick-shell mytilus edulis glycosaminoglycan drink can be used for immune regulation, bacterium resisting, immunity enhancing, aging preventing, and is liable to be digested and absorbed.
Description
Technical field
The present invention relates to Mytilus crassitesta Lischke glycosaminoglycans beverage, particularly relate to a kind of antibacterial, improve immunity, defying age, be prone to
The preparation method of the Mytilus crassitesta Lischke glycosaminoglycans beverage digested and assimilated.
Background technology
Mussel belongs to Mollusca Mytilidae, is the traditional cultivated shellfish of China, has that growth is fast, reproductive capacity energy strong, disease-resistant
Power and strong adaptability, it is easy to the features such as artificial cultivation.At present the shellfish of China's artificial cultivation mainly have Mytilus edulis, Perna uiridis (Linnaeus) and
Mytilus crassitesta Lischke etc..China's mussel culture yield is very big, and annual production reaches 56.83 ten thousand tons, and Zhejiang Province is as the big province in ocean mussel money
Source is the abundantest, and annual production reaches 40,000 tons.But, mussel is considered as a kind of low value marine product in China, though having the abundantest
Resource, but economic worth is low, is not efficiently used, among the people edible after China mussel is mainly fresh or roughing,
Selling based on fresh aquatic food product, sales range is narrow, and deep processing rate is relatively low.
Mussel, as the important family in marine organisms, has important medical value, and ancient Chinese supplement to the Herbal is just recorded
Mussel: " main empty win is strained, thin and weak because producing, and vim and vigour knot is long-pending, and abdomen is cold, borborygmus, dysentery lumbago, leukorrhagia ".Modern times medical science
Research also indicates that mussel has the effect such as antiinflammatory, anticancer, anti-cardiovascular disease.Foreign Epidemic disease, animal and human trial are ground
Studying carefully result to show, New Zealand's Perna uiridis (Linnaeus) liposoluble extract has significant antiinflammatory action, to chronic arthritis, such as rheumatic
Arthritis, osteoarthritis etc. have good curative effect.Animal experiment research shows, the liposoluble extract of New Zealand's Perna uiridis (Linnaeus)
-Lyprinol has significant arthritis effect, and its antiphlogistic effects is stronger, than other than the indometacin for the treatment of rheumatoid arthritis
Antiinflammatory oil (n-3 polyunsaturated oil) and arthritis oil (evening primrose oil) are strong by 200 to the polyarthritis swelling of prevention adjuvant induction
More than Bei.Clinical experimental study shows, New Zealand's Perna uiridis (Linnaeus) liposoluble extract to rheumatic arthritis, osteoarthritis and
Arthralgia and arthroncus that osteoporosis causes have well alleviation and therapeutical effect.The anti-inflammatory activity of mussel is also had by China
Relevant report, the anti-inflammatory activity of Mytilus crassitesta Lischke is studied by Yuan Gaofeng etc., and result shows freeze-dried and chloroform: methanol
(2: 1, V: V) solution extracts the thick-shell mussel fat-soluble extract that obtains and has similar to New Zealand Perna uiridis (Linnaeus) anti-multiple
Arthritis activity.
Patent publication No. CN1768765A, this application case discloses and utilizes papain and neutral protease from Oyster Protein
In obtain anti-oxidation peptide, it is disadvantageous in that, industrialization produces uneconomical, and raw material sources are extensive not, not storage tolerance,
Relatively costly, it is unfavorable for industrialization large-scale production.
Summary of the invention
It is an object of the invention to be mainly after fresh or roughing among the people edible, with fresh aquatic food product pin to solve existing mussel
It is main for selling, and sales range is narrow, defect that deep processing rate is relatively low and provide a kind of improve mussel deep processing rate, antibacterial, improve and exempt from
Epidemic disease power, defying age, it is prone to the preparation method of the Mytilus crassitesta Lischke glycosaminoglycans beverage digested and assimilated.
To achieve these goals, the present invention is by the following technical solutions:
A kind of preparation method of Mytilus crassitesta Lischke glycosaminoglycans beverage, described preparation method comprises the following steps:
One) mussel glycosaminoglycans, dietary fiber, Sargassum polysaccharides and ultrasonic vibration at glossy ganoderma polysaccharide 55-65 DEG C are added in deionized water
2-4h, being cooled to 10 DEG C, overnight to obtain mixed liquor standby；
Two) in step one) mixed liquor that obtains adds compound vitamin, composite mineral matter and additive, add after mix homogeneously and go
Ionized water, fill, sterilizing 30-45min at 145 DEG C, obtain Mytilus crassitesta Lischke glycosaminoglycans beverage.
As preferably, in Mytilus crassitesta Lischke glycosaminoglycans beverage, the parts by weight of each raw material are: 70-85 part mussel glycosaminoglycans,
15-25 part dietary fiber, 5-10 part compound vitamin, 3-5 part composite mineral matter, 20-35 part Sargassum polysaccharides, 5-15 part are added
Agent, 45-60 part glossy ganoderma polysaccharide and 150-300 part deionized water.
In the technical program, raw material sources are extensive, cheap；Technical matters is scientific and reasonable, and preparation method is simple,
It is suitable for industrialized production；Technical transform through the present invention can be effectively improved the added value of Mytilus crassitesta Lischke, it is possible to increases substantially
The utilization rate of Mytilus crassitesta Lischke, to the great significance promoting fish processing industry；Dietary fiber primarily serves and is gathered by mussel osamine
The effect that combines with glossy ganoderma polysaccharide of sugar, so that the antiinflammatory action of mussel glycosaminoglycans and anti-in glossy ganoderma polysaccharide are exempted from
The effect of epidemic disease power preferably plays.
As preferably, described dietary fiber is pectin, algin or Rhizoma amorphophalli；Described additive is Mel and the lemon of mass ratio 5:1
Lemon juice.
As preferably, the preparation method of mussel glycosaminoglycans is as follows:
A) take fresh mussel meat tissue 15-20g, add deionized water 45-50mL, regulate pH to 6.5-7 after homogenate, at magnetic stirring apparatus
The complex enzyme zymohydrolysis of the lower 0.1-0.3% adding mussel meat liver mass of effect, centrifugal under 8000-12000r/min after enzyme denaturing
15-20min, takes supernatant and adds dehydrated alcohol to final concentration 75%, precipitates overnight at 0 DEG C, then under 12000-14000r/min from
Heart 15-20min, precipitation dehydrated alcohol-acetone alternately washing 4-5 time, dialyse 48h, concentrates postlyophilization and obtains crude polysaccharides；
B) crude polysaccharides that step a) obtains is carried out ion-exchange chromatography and gel filtration chromatography, initially with Q Sepharose Fast Flow
Crude polysaccharides is purified by anion-exchange column, applied sample amount 40mL, flow velocity 2mL/min, and often 16mL collected by pipe, and flowing divides mutually
Wei pure water, 0.3mol/mLNaCl, 1.6mol/mLNaCl；Finally with the bag filter dialysis that molecular cut off is 8kD-14kD
24h, concentrates postlyophilization and uses Sephacryl S-300High Resolution gel column to separate further again, applied sample amount
5mL, flow velocity 0.8mL/min, often 5mL collected by pipe, and flowing is pure water mutually, concentrates postlyophilization, obtains mussel osamine and gathers
Sugar.
As preferably, step one) in deionized water consumption is deionized water total amount 2/3；Step 2) in addition go
The amount of ionized water is the surplus of deionized water total amount.
As preferably, step one) in ultrasonic power be 75-85kw.
As preferably, the preparation method of glossy ganoderma polysaccharide is: add 2000-5000 weight in the cane residuals of 100 weight portions
The drinking water of amount part, is heated to boiling and keeps 60-75min, adds the 15% of Caulis Sacchari sinensis juice weight after filtering in the Caulis Sacchari sinensis juice obtained
Mel, then inoculate Liquid Strain of Ganoderma Lucidum, fermentation condition is: inoculum concentration is 25%, rotating speed 500r/min, and temperature is 45-50
DEG C, fermentation time 15 days.
As preferably, the preparation method of Liquid Strain of Ganoderma Lucidum is: the Ganderma lucidum inclined-plane bacterial strain of-10 DEG C is accessed Fructus Benincasae inclined-plane enterprising
Row activation, cultivates after covering with inclined-plane to mycelia, takes in mycelia ramp blocks access Rhizoma Solani tuber osi fluid medium and cultivates, under room temperature
200r/min obtains after cultivating 5 days.
The invention has the beneficial effects as follows:
1) raw material sources of the present invention are extensive, cheap；Technical matters is scientific and reasonable, and preparation method is simple, is suitable for industrialization
Produce；Technical transform through the present invention can be effectively improved the added value of Mytilus crassitesta Lischke, it is possible to increases substantially Mytilus crassitesta Lischke
Utilization rate, to the great significance promoting fish processing industry；
2) extract of Mytilus crassitesta Lischke of the present invention and glossy ganoderma polysaccharide, the combination of Sargassum polysaccharides, can be used for immunomodulating, antibacterial, raising
Immunity, defying age, it is prone to digest and assimilate.
Detailed description of the invention
In order to further appreciate that the present invention, below in conjunction with embodiment, the preferred embodiment of the invention is described, but should
Understanding, these descriptions are intended merely to further illustrate the features and advantages of the present invention rather than limiting to the claimed invention.
Raw material: Mytilus crassitesta Lischke is purchased from Nan Zhen food market, Zhoushan.
Main agents: trypsin, Nanning Pang Bo biological engineering company limited；
Papain, Heng Xin bio tech ltd, Asia-Pacific；
Dehydrated alcohol, acetone, sodium chloride etc. purchase traditional Chinese medicines reagent；
Main equipment: magnetic stirring apparatus, Sephacryl S-300High Resolution gel column, Q Sepharose Fast Flow ion
Exchange column, tissue refiner, high speed centrifuge, Rotary Evaporators, freezer dryer.
Remaining raw material is all commercially available.
Compound enzyme be mass ratio be trypsin and the papain of 1:2.
Embodiment 1
A kind of preparation method of Mytilus crassitesta Lischke glycosaminoglycans beverage, described preparation method comprises the following steps:
One) in 100 parts of deionized waters, 70 parts of mussel glycosaminoglycans, 15 parts of dietary fibers, 20 parts of Sargassum polysaccharides and 45 parts of spirits are added
Ultrasonic vibration 2h at sesame polysaccharide liquid 55 DEG C, ultrasonic power is 75kw, and being cooled to 10 DEG C, overnight to obtain mixed liquor standby；
Two) in step one) mixed liquor that obtains adds 5 parts of compound vitamines, 3 parts of composite mineral matters and 5 parts of additives, mix
Add 50 parts of deionized waters, fill, sterilizing 30min at 145 DEG C after uniformly, obtain Mytilus crassitesta Lischke glycosaminoglycans beverage.
The preparation method of glossy ganoderma polysaccharide is: add the drinking water of 2000 weight portions in the cane residuals of 100 weight portions,
Being heated to boiling and keep 60min, in the Caulis Sacchari sinensis juice obtained after filtering, the Mel of the 15% of interpolation Caulis Sacchari sinensis juice weight, then inoculates
Liquid Strain of Ganoderma Lucidum, fermentation condition is: inoculum concentration is 25%, rotating speed 500r/min, and temperature is 45 DEG C, fermentation time 15 days.
The preparation method of Liquid Strain of Ganoderma Lucidum is: is accessed by the Ganderma lucidum inclined-plane bacterial strain of-10 DEG C and activates on Fructus Benincasae inclined-plane, cultivates to bacterium
Behind the full inclined-plane of filament length, take in mycelia ramp blocks access Rhizoma Solani tuber osi fluid medium and cultivate, after 200r/min cultivates 5 days under room temperature
Obtain.
Described dietary fiber is pectin；Described additive is Mel and the Fructus Citri Limoniae juice of mass ratio 5:1.
The preparation method of mussel glycosaminoglycans is as follows:
A) take fresh mussel meat tissue 15g, add deionized water 45mL, regulate pH to 6.5 after homogenate, under magnetic stirring apparatus effect
The complex enzyme zymohydrolysis of the 0.1% of addition mussel meat liver mass, is centrifuged 15min under 8000r/min, takes supernatant and add after enzyme denaturing
Dehydrated alcohol to final concentration 75%, precipitates overnight at 0 DEG C, then under 12000r/min centrifugal 15min, precipitation dehydrated alcohol-
Acetone alternately washing 4 times, dialyse 48h, concentrates postlyophilization and obtains crude polysaccharides；
B) crude polysaccharides that step a) obtains is carried out ion-exchange chromatography and gel filtration chromatography, initially with Q Sepharose Fast Flow
Crude polysaccharides is purified by anion-exchange column, applied sample amount 40mL, flow velocity 2mL/min, and often 16mL collected by pipe, and flowing divides mutually
Wei pure water, 0.3mol/mLNaCl, 1.6mol/mLNaCl；Finally with the bag filter dialysis 24h that molecular cut off is 8kD,
Concentrating postlyophilization uses Sephacryl S-300High Resolution gel column to separate further again, applied sample amount 5mL,
Flow velocity 0.8mL/min, often 5mL collected by pipe, and flowing is pure water mutually, concentrates postlyophilization, obtains mussel glycosaminoglycans.
Embodiment 2
A kind of preparation method of Mytilus crassitesta Lischke glycosaminoglycans beverage, described preparation method comprises the following steps:
One) in 120 parts of deionized waters, 80 parts of mussel glycosaminoglycans, 18 parts of dietary fibers, 25 parts of Sargassum polysaccharides and 50 parts of spirits are added
Ultrasonic vibration 3h at sesame polysaccharide liquid 60 DEG C, ultrasonic power is 80kw, and being cooled to 10 DEG C, overnight to obtain mixed liquor standby；
Two) in step one) mixed liquor that obtains adds 7 parts of compound vitamines, 4 parts of composite mineral matters and 10 parts of additives, mix
Add 60 parts of deionized waters, fill, sterilizing 35min at 145 DEG C after uniformly, obtain Mytilus crassitesta Lischke glycosaminoglycans beverage.
The preparation method of glossy ganoderma polysaccharide is: add the drinking water of 3000 weight portions in the cane residuals of 100 weight portions,
Being heated to boiling and keep 70min, in the Caulis Sacchari sinensis juice obtained after filtering, the Mel of the 15% of interpolation Caulis Sacchari sinensis juice weight, then inoculates
Liquid Strain of Ganoderma Lucidum, fermentation condition is: inoculum concentration is 25%, rotating speed 500r/min, and temperature is 45-50 DEG C, fermentation time 15
My god.The preparation method of Liquid Strain of Ganoderma Lucidum is: is accessed by the Ganderma lucidum inclined-plane bacterial strain of-10 DEG C and activates on Fructus Benincasae inclined-plane, cultivates
After covering with inclined-plane to mycelia, taking in mycelia ramp blocks access Rhizoma Solani tuber osi fluid medium and cultivate, under room temperature, 200r/min cultivates 5
Obtain after it.
Described dietary fiber is algin；Described additive is Mel and the Fructus Citri Limoniae juice of mass ratio 5:1.
The preparation method of mussel glycosaminoglycans is as follows:
A) take fresh mussel meat tissue 18g, add deionized water 48mL, regulate pH to 6.7 after homogenate, under magnetic stirring apparatus effect
The complex enzyme zymohydrolysis of the 0.2% of addition mussel meat liver mass, is centrifuged 17min under 10000r/min, takes supernatant and add after enzyme denaturing
Dehydrated alcohol to final concentration 75%, precipitates overnight at 0 DEG C, then under 13000r/min centrifugal 17min, precipitation dehydrated alcohol-
Acetone alternately washing 5 times, dialyse 48h, concentrates postlyophilization and obtains crude polysaccharides；
B) crude polysaccharides that step a) obtains is carried out ion-exchange chromatography and gel filtration chromatography, initially with Q Sepharose Fast Flow
Crude polysaccharides is purified by anion-exchange column, applied sample amount 40mL, flow velocity 2mL/min, and often 16mL collected by pipe, and flowing divides mutually
Wei pure water, 0.3mol/mLNaCl, 1.6mol/mLNaCl；Finally with the bag filter dialysis 24h that molecular cut off is 10kD,
Concentrating postlyophilization uses Sephacryl S-300High Resolution gel column to separate further again, applied sample amount 5mL,
Flow velocity 0.8mL/min, often 5mL collected by pipe, and flowing is pure water mutually, concentrates postlyophilization, obtains mussel glycosaminoglycans.
Embodiment 3
A kind of preparation method of Mytilus crassitesta Lischke glycosaminoglycans beverage, described preparation method comprises the following steps:
One) in 200 parts of deionized waters, 85 parts of mussel glycosaminoglycans, 25 parts of dietary fibers, 35 parts of Sargassum polysaccharides and 60 parts of spirits are added
Ultrasonic vibration 4h at sesame polysaccharide liquid 65 DEG C, being cooled to 10 DEG C, overnight to obtain mixed liquor standby；
Two) in step one) mixed liquor that obtains adds 10 parts of compound vitamines, 5 parts of composite mineral matters and 15 parts of additives, mix
Add 100 parts of deionized waters, fill, sterilizing 45min at 145 DEG C after closing uniformly, obtain Mytilus crassitesta Lischke glycosaminoglycans beverage.
The preparation method of glossy ganoderma polysaccharide is: add the drinking water of 5000 weight portions in the cane residuals of 100 weight portions,
Being heated to boiling and keep 75min, in the Caulis Sacchari sinensis juice obtained after filtering, the Mel of the 15% of interpolation Caulis Sacchari sinensis juice weight, then inoculates
Liquid Strain of Ganoderma Lucidum, fermentation condition is: inoculum concentration is 25%, rotating speed 500r/min, and temperature is 50 DEG C, fermentation time 15 days.
The preparation method of Liquid Strain of Ganoderma Lucidum is: is accessed by the Ganderma lucidum inclined-plane bacterial strain of-10 DEG C and activates on Fructus Benincasae inclined-plane, cultivates to bacterium
Behind the full inclined-plane of filament length, take in mycelia ramp blocks access Rhizoma Solani tuber osi fluid medium and cultivate, after 200r/min cultivates 5 days under room temperature
Obtain.
Described dietary fiber is Rhizoma amorphophalli；Described additive is Mel and the Fructus Citri Limoniae juice of mass ratio 5:1.
The preparation method of mussel glycosaminoglycans is as follows:
A) take fresh mussel meat tissue 20g, add deionized water 50mL, regulate pH to 7 after homogenate, add under magnetic stirring apparatus effect
Enter mussel meat liver mass 0.3% complex enzyme zymohydrolysis, after enzyme denaturing under 12000r/min centrifugal 20min, take supernatant and add nothing
Water-ethanol is to final concentration 75%, precipitates overnight at 0 DEG C, more centrifugal 20min under 14000r/min, precipitation dehydrated alcohol-the third
Ketone alternately washing 5 times, dialyse 48h, concentrates postlyophilization and obtains crude polysaccharides；
B) crude polysaccharides that step a) obtains is carried out ion-exchange chromatography and gel filtration chromatography, initially with Q Sepharose Fast Flow
Crude polysaccharides is purified by anion-exchange column, applied sample amount 40mL, flow velocity 2mL/min, and often 16mL collected by pipe, and flowing divides mutually
Wei pure water, 0.3mol/mLNaCl, 1.6mol/mLNaCl；Finally with the bag filter dialysis 24h that molecular cut off is 14kD,
Concentrating postlyophilization uses Sephacryl S-300High Resolution gel column to separate further again, applied sample amount 5mL,
Flow velocity 0.8mL/min, often 5mL collected by pipe, and flowing is pure water mutually, concentrates postlyophilization, obtains mussel glycosaminoglycans.
Embodiment described above is the one preferably scheme of the present invention, and the present invention not makees any pro forma limit
System, also has other variant and remodeling on the premise of without departing from the technical scheme described in claim.
Claims (8)
1. the preparation method of a Mytilus crassitesta Lischke glycosaminoglycans beverage, it is characterised in that described preparation method comprises the following steps:
One) mussel glycosaminoglycans, dietary fiber, Sargassum polysaccharides and ultrasonic vibration at glossy ganoderma polysaccharide 55-65 DEG C are added in deionized water
2-4h, being cooled to 10 DEG C, overnight to obtain mixed liquor standby；
Two) in step one) mixed liquor that obtains adds compound vitamin, composite mineral matter and additive, add after mix homogeneously and go
Ionized water, fill, sterilizing 30-45min at 145 DEG C, obtain Mytilus crassitesta Lischke glycosaminoglycans beverage.
The preparation method of a kind of Mytilus crassitesta Lischke glycosaminoglycans beverage the most according to claim 1, it is characterised in that Mytilus crassitesta Lischke sugar
In amine polysaccharide beverage, the parts by weight of each raw material are: 70-85 part mussel glycosaminoglycans, 15-25 part dietary fiber, 5-10 part are combined
Vitamin, 3-5 part composite mineral matter, 20-35 part Sargassum polysaccharides, 5-15 part additive, 45-60 part glossy ganoderma polysaccharide and 150-300
Part deionized water.
The preparation method of a kind of Mytilus crassitesta Lischke glycosaminoglycans beverage the most according to claim 1, it is characterised in that described meals are fine
Dimension is pectin, algin or Rhizoma amorphophalli；Described additive is Mel and the Fructus Citri Limoniae juice of mass ratio 5:1.
The preparation method of a kind of Mytilus crassitesta Lischke glycosaminoglycans beverage the most according to claim 1, it is characterised in that mussel osamine gathers
The preparation method of sugar is as follows:
A) take fresh mussel meat tissue 15-20g, add deionized water 45-50mL, regulate pH to 6.5-7 after homogenate, at magnetic stirring apparatus
The complex enzyme zymohydrolysis of the lower 0.1-0.3% adding mussel meat liver mass of effect, centrifugal under 8000-12000r/min after enzyme denaturing
15-20min, takes supernatant and adds dehydrated alcohol to final concentration 75%, precipitates overnight at 0 DEG C, then under 12000-14000r/min from
Heart 15-20min, precipitation dehydrated alcohol-acetone alternately washing 4-5 time, dialyse 48h, concentrates postlyophilization and obtains crude polysaccharides；
B) crude polysaccharides that step a) obtains is carried out ion-exchange chromatography and gel filtration chromatography, initially with Q Sepharose Fast Flow
Crude polysaccharides is purified by anion-exchange column, applied sample amount 40mL, flow velocity 2mL/min, and often 16mL collected by pipe, and flowing divides mutually
Wei pure water, 0.3mol/mLNaCl, 1.6mol/mLNaCl；Finally with the bag filter dialysis that molecular cut off is 8kD-14kD
24h, concentrates postlyophilization and uses Sephacryl S-300High Resolution gel column to separate further again, applied sample amount
5mL, flow velocity 0.8mL/min, often 5mL collected by pipe, and flowing is pure water mutually, concentrates postlyophilization, obtains mussel osamine and gathers
Sugar.
The preparation method of a kind of Mytilus crassitesta Lischke glycosaminoglycans beverage the most according to claim 1, it is characterised in that step one) in
The consumption of deionized water is the 2/3 of deionized water total amount；Step 2) in the amount adding deionized water be the surplus of deionized water total amount
Surplus.
The preparation method of a kind of Mytilus crassitesta Lischke glycosaminoglycans beverage the most according to claim 1, it is characterised in that step one) in
Ultrasonic power is 75-85kw.
The preparation method of a kind of Mytilus crassitesta Lischke glycosaminoglycans beverage the most according to claim 1, it is characterised in that glossy ganoderma polysaccharide
Preparation method be: in the cane residuals of 100 weight portions add 2000-5000 weight portion drinking water, be heated to boiling protect
Hold 60-75min, the Mel of the 15% of interpolation Caulis Sacchari sinensis juice weight, then inoculation ganoderma lucidum liquid bacterium in the Caulis Sacchari sinensis juice obtained after filtering
Kind, fermentation condition is: inoculum concentration is 25%, rotating speed 500r/min, and temperature is 45-50 DEG C, fermentation time 15 days.
The preparation method of a kind of Mytilus crassitesta Lischke glycosaminoglycans beverage the most according to claim 7, it is characterised in that ganoderma lucidum liquid bacterium
The preparation method planted is: will activate on the bacterial strain access Fructus Benincasae inclined-plane, Ganderma lucidum inclined-plane of-10 DEG C, inclined-plane is covered with in cultivation to mycelia
After, taking in mycelia ramp blocks access Rhizoma Solani tuber osi fluid medium and cultivate, under room temperature, 200r/min obtains after cultivating 5 days.
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| CN106923245A (en) * | 2017-01-10 | 2017-07-07 | 大连工业大学 | A kind of preparation method of mussel polypeptide oral liquor |
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