CN106942574A - A kind of preparation method of Mytilus galloprovincialis edible melanin - Google Patents
A kind of preparation method of Mytilus galloprovincialis edible melanin Download PDFInfo
- Publication number
- CN106942574A CN106942574A CN201710218425.3A CN201710218425A CN106942574A CN 106942574 A CN106942574 A CN 106942574A CN 201710218425 A CN201710218425 A CN 201710218425A CN 106942574 A CN106942574 A CN 106942574A
- Authority
- CN
- China
- Prior art keywords
- activated carbon
- mytilus galloprovincialis
- centrifugation
- weight
- filter liquor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 title claims abstract description 38
- 241001147138 Mytilus galloprovincialis Species 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 40
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 24
- 238000005119 centrifugation Methods 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000003795 desorption Methods 0.000 claims abstract description 5
- 238000001179 sorption measurement Methods 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 10
- 239000004677 Nylon Substances 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 8
- 238000010521 absorption reaction Methods 0.000 claims description 8
- 229920001778 nylon Polymers 0.000 claims description 8
- 238000001556 precipitation Methods 0.000 claims description 8
- 235000019419 proteases Nutrition 0.000 claims description 8
- 239000008213 purified water Substances 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 8
- 241000237536 Mytilus edulis Species 0.000 claims description 7
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000020638 mussel Nutrition 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 4
- 239000006210 lotion Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 206010013786 Dry skin Diseases 0.000 claims description 2
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 239000012634 fragment Substances 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims description 2
- 239000013049 sediment Substances 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 231100000732 tissue residue Toxicity 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000000605 extraction Methods 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 238000003786 synthesis reaction Methods 0.000 abstract 1
- 238000009413 insulation Methods 0.000 description 4
- 239000000049 pigment Substances 0.000 description 4
- 229910052799 carbon Inorganic materials 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- MYKOKMFESWKQRX-UHFFFAOYSA-N 10h-anthracen-9-one;sulfuric acid Chemical compound OS(O)(=O)=O.C1=CC=C2C(=O)C3=CC=CC=C3CC2=C1 MYKOKMFESWKQRX-UHFFFAOYSA-N 0.000 description 2
- 241000237852 Mollusca Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000008099 melanin synthesis Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000001040 synthetic pigment Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000027 toxicology Toxicity 0.000 description 1
- 238000004457 water analysis Methods 0.000 description 1
Classifications
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of preparation method of Mytilus galloprovincialis edible melanin, comprising production stage have：Pretreatment of raw material, broken, enzymolysis, filtering, attached Adsorption and desorption, centrifugation, washing, second of centrifugation, dry.The method working condition is gentle, controllable, and technological process is simple, repeats and utilizes activated carbon and NaOH solution, realizes sustainable use.The Mytilus galloprovincialis edible melanin extraction rate reached 0.9 1.5% prepared, contain protein 33.3 38.5%, polysaccharide 31.9 41.7%, with higher feature and trophism in extract, it is the preferred product for substituting synthesis edible melanin, while also increasing the economic worth of Mytilus galloprovincialis.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of preparation method of Mytilus galloprovincialis edible melanin.
Background technology
Food coloring is to make food color or improve the food additives of food tone and color and luster, in recent years, with safety
The development of toxicology and analysis and testing technology, has progressively confirmed that partially synthetic pigment has certain harm, some conjunctions to health
Into pigment even can lead to diarrhea, teratogenesis, slow poisoning and carcinogenic, with the increase of the food-safe problem attention degree of people,
Consumer increasingly worried the edible safety of synthetic dyestuff, therefore, both at home and abroad current all opening research steering natural pigment
Hair.Natural black pigment is divided into animal class, plant and microbiology class melanin, with deepening continuously for studying it, finds black
Pigment has extensive bioactivity, including anti-oxidant, removing free radical, regulation immunity, protection light injury, the cardiovascular work(of protection
It can wait, all be had broad application prospects in terms of food processing, cosmetics exploitation, prophylactic treatment.
Mytilus galloprovincialis（Mytilus edulis Linnaeus）Marine rainbow is commonly called as, belongs to sea mollusk, is high latitude inner bay
Shellfish, it is coastal to be distributed widely in China Liaoning, Shandong, Zhejiang etc., with strong adaptability, flourish be fast, yield is high and nutrition
Abundant the features such as, the title of " ocean egg " is have, the traditional Chinese medical science thinks that it has the effects such as nourishing yin and supplementing blood, strengthening the essence kidney tonifying.Hao Shixin etc.
Research is found, contains melanin in Mytilus galloprovincialis shell.Outer embrane is that mollusk secretes the organ to form shell, therefore in shell
Contained melanin comes from outer embrane.China's Mytilus galloprovincialis annual production is extracted melanin up to 500,000 tons, for outer embrane and provided
Substantial amounts of material base, if a kind of new edible melanin can be developed, will be greatly improved the added value of Mytilus galloprovincialis, increases fisherman
Income.
At present, the extraction for having been reported that and melanin being carried out from Mytilus galloprovincialis outer embrane was not met, and the present invention still belongs to the first time.
The content of the invention
The invention aims to develop novel edible melanin, Mytilus galloprovincialis added value is improved.
The purpose of the present invention reaches as follows：
a）Pretreatment of raw material：Fresh Mytilus galloprovincialis is subjected to cleaning silt, 90 DEG C of blanching 5-10min cool to room temperature, take out mussel
Meat, mussel meat main body is peeled off by outer embrane black border at mussel opening, collects black overcoat film edge thing；
b）It is broken：By step a）The overcoat film edge thing of acquisition adds mixer and rubbed；
c）Enzymolysis：To step b）In fragment in, add 5-10 times of weight purified water, add gross weight 0.1-3% protease
Powder, adjusts pH value, temperature, enzymolysis is extremely without solid content, enzyme activity of going out to specifications to specifications；
d）Filtering：Enzymolysis liquid is filtered using nylon leaching net, insoluble tissue residue is removed, retains filter liquor；
e）Absorption：Filter liquor is adsorbed using the activated carbon of filter liquor 1/10-1/5 weight, number is stood after addition activated carbon
Hour, until filter liquor clarification, outwells clarification filter liquor, retain the activated carbon after absorption；
f）Desorption：The 0.2-2mol/L of 2-5 times of weight of raw material food-grade NaOH, stirring are added into the activated carbon after absorption
Activated carbon is removed after 30-60min, nylon net filter, adsorption liquid is obtained, repeats and utilize after activated carbon washing；
g）Centrifugation：Adsorption liquid is centrifuged, rotating speed 4500r/min, centrifuge 1h, pour out supernatant to recycle, retain heavy
Form sediment；
h）Washing：The purified water of the weight such as raw material is added into precipitation, is dissolved, obtains water lotion；
i）Second of centrifugation：Water lotion is centrifuged, rotating speed 4500r/min, centrifuge 1h, outwell supernatant, retain precipitation；
j）Dry：By step i）The precipitation of middle acquisition is put into baking oven, and 80 DEG C of dryings produce Mytilus galloprovincialis and eat black to moisture ＜ 3%
Element.
It is preferred that, protease in step c include one kind in compound protease, flavor protease, neutral proteinase or
It is several.
Compared with prior art, it is an advantage of the invention that：Mytilus galloprovincialis edible melanin production process mild condition is controllable, work
Skill simple flow, the NaOH solution and activated carbon used is reusable, realizes recycling for resource.The purple of acquisition is made a gift of
Shellfish edible melanin recovery rate is 0.9-1.5%, 33.3-38.5% containing protein, polysaccharide 31.9-41.7% in extract, with compared with
High feature and trophism, is the preferred product of edible melanin of new generation.
Brief description of the drawings
Fig. 1 is the technological process of production of the present invention.
Embodiment
Following examples are used to illustrate the present invention, but are not limited to the scope of the present invention.
Embodiment 1
The fresh Mytilus galloprovincialis of 100kg is bought in market, is rinsed using giant, boiling pond sets 90 DEG C of water temperature, blanching
10min, pulls placement out to room temperature, clam meat is taken out by hand, opening outer embrane black border is separated from main body, is weighed after collection
For 5.7kg, mixer adds purified water 50kg after rubbing, and adds 300g compound protein enzyme powders, 55 DEG C of insulation 24h, 80 DEG C of insulations
10min, obtains enzymolysis liquid.Enzymolysis liquid is filtered using the nylon wire of 100 mesh, retains filtered fluid, gradually adds and amounts to 10kg
Activated carbon powder, stands after 2h, filters to obtain absorption activated carbon.It is that 1mol/L eats NaOH that 15kg concentration is added into activated carbon, is stirred
Mix 30min carry out desorption, using 100 mesh nylon net filters, recovered carbon is rinsed with purified water, continuation filtrate is carried out from
The heart, rotating speed 4500r/min centrifugation 1h, reclaims supernatant NaOH solution, and 5.7kg purified waters are added into centrifugation and are washed
Centrifugation, rotating speed 4500r/min centrifugation 1h, abandoning supernatant retains precipitation, puts to 80 DEG C of dry 24h of baking oven, use water analysis
Instrument is detected that moisture is 2.85%, produces Mytilus galloprovincialis edible melanin 1.3kg.Measuring protein content using Kjeldahl's method is
35.1%, it is 32.7% to measure polyoses content using anthrone-sulfuric acid process.
Embodiment 2
The fresh Mytilus galloprovincialis of 200kg is bought in market, is rinsed using giant, boiling pond sets 90 DEG C of water temperature, blanching
10min, pulls placement out to room temperature, clam meat is taken out by hand, opening outer embrane black border is separated from main body, is weighed after collection
For 11.5kg, mixer adds purified water 95kg after rubbing, and adds 560g neutral protein enzyme powders, 55 DEG C of insulation 24h, 80 DEG C of insulations
10min, obtains enzymolysis liquid.Enzymolysis liquid is filtered using the nylon wire of 80 mesh, retains filtered fluid, gradually adds and amounts to 20kg work
Property powdered carbon, stand 2h after, filter to obtain absorption activated carbon.It is that 1mol/L eats NaOH, stirring that 25kg concentration is added into activated carbon
30min carry out desorption, using 100 mesh nylon net filters, recovered carbon is rinsed with purified water, continuation filtrate is carried out from
The heart, rotating speed 4500r/min centrifugation 1h, reclaims supernatant NaOH solution, and 11.5kg purified waters are added into centrifugation and are washed
Centrifugation is washed, rotating speed 4500r/min centrifugation 1h, abandoning supernatant retains precipitation, put to 80 DEG C of dry 24h of baking oven, uses moisture point
Analyzer is detected that moisture is 2.90%, produces Mytilus galloprovincialis edible melanin 2.5kg.Protein content is measured using Kjeldahl's method
For 33.7%, it is 37.5% to measure polyoses content using anthrone-sulfuric acid process.
Claims (2)
1. a kind of preparation method of Mytilus galloprovincialis edible melanin is made by following steps：
a）Pretreatment of raw material：Fresh Mytilus galloprovincialis is subjected to cleaning silt, 90 DEG C of blanching 5-10min cool to room temperature, take out mussel
Meat, mussel meat main body is peeled off by outer embrane black border at mussel opening, collects black overcoat film edge thing；
b）It is broken：By step a）The overcoat film edge thing of acquisition adds mixer and rubbed；
c）Enzymolysis：To step b）In fragment in, add 5-10 times of weight purified water, add gross weight 0.1-3% protease
Powder, adjusts pH value, temperature, enzymolysis is extremely without solid content, enzyme activity of going out to specifications to specifications；
d）Filtering：Enzymolysis liquid is filtered using nylon leaching net, insoluble tissue residue is removed, retains filter liquor；
e）Absorption：Filter liquor is adsorbed using the activated carbon of filter liquor 1/10-1/5 weight, number is stood after addition activated carbon
Hour, until filter liquor clarification, outwells clarification filter liquor, retain the activated carbon after absorption；
f）Desorption：The 0.2-2mol/L of 2-5 times of weight of raw material food-grade NaOH, stirring are added into the activated carbon after absorption
Activated carbon is removed after 30-60min, nylon net filter, adsorption liquid is obtained, repeats and utilize after activated carbon washing；
g）Centrifugation：Adsorption liquid is centrifuged, rotating speed 4500r/min, centrifuge 1h, pour out supernatant to recycle, retain heavy
Form sediment；
h）Washing：The purified water of the weight such as raw material is added into precipitation, is dissolved, obtains water lotion；
i）Second of centrifugation：Water lotion is centrifuged, rotating speed 4500r/min, centrifuge 1h, outwell supernatant, retain precipitation；
j）Dry：By step i）The precipitation of middle acquisition is put into baking oven, and 80 DEG C of dryings produce Mytilus galloprovincialis and eat black to moisture ＜ 3%
Element.
2. a kind of preparation method of Mytilus galloprovincialis edible melanin according to claim 1, it is characterised in that described step
Protease in c includes the one or more in compound protease, flavor protease, neutral proteinase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710218425.3A CN106942574A (en) | 2017-04-05 | 2017-04-05 | A kind of preparation method of Mytilus galloprovincialis edible melanin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710218425.3A CN106942574A (en) | 2017-04-05 | 2017-04-05 | A kind of preparation method of Mytilus galloprovincialis edible melanin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106942574A true CN106942574A (en) | 2017-07-14 |
Family
ID=59474673
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710218425.3A Pending CN106942574A (en) | 2017-04-05 | 2017-04-05 | A kind of preparation method of Mytilus galloprovincialis edible melanin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106942574A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821924A (en) * | 2017-11-14 | 2018-03-23 | 蚌埠市涂山村富民石榴专业合作社 | A kind of extraction process of garnet pigment |
| CN108236600A (en) * | 2018-01-02 | 2018-07-03 | 刘莹艳 | A kind of suncream |
| CN108997184A (en) * | 2018-08-10 | 2018-12-14 | 浙江海洋大学 | A kind of high efficiency extraction and purification process of mussel carotenoid |
-
2017
- 2017-04-05 CN CN201710218425.3A patent/CN106942574A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 于文超，等: "长牡蛎(Crassostrea gigas)贝壳与外套膜中黑色素的提取和鉴定", 《海洋与湖沼》 * |
| 刘惠宾，等: "活性炭对鱼蛋白水解", 《北京水产》 * |
| 郝世鑫，等: "紫贻贝贝壳和脉红螺厣中色素的提取与鉴定", 《海洋科学》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821924A (en) * | 2017-11-14 | 2018-03-23 | 蚌埠市涂山村富民石榴专业合作社 | A kind of extraction process of garnet pigment |
| CN108236600A (en) * | 2018-01-02 | 2018-07-03 | 刘莹艳 | A kind of suncream |
| CN108997184A (en) * | 2018-08-10 | 2018-12-14 | 浙江海洋大学 | A kind of high efficiency extraction and purification process of mussel carotenoid |
| CN108997184B (en) * | 2018-08-10 | 2020-04-28 | 浙江海洋大学 | Efficient extraction and purification method of mussel carotenoid |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110143903A (en) | A method of extracting utility from shrimp shell | |
| CN101270230B (en) | Method for auxiliary extraction of chufa husk natural brown vegetarian with ultrasound wave | |
| CN106942574A (en) | A kind of preparation method of Mytilus galloprovincialis edible melanin | |
| CN104957586B (en) | A kind of many string salt and preparation method thereof | |
| CN105779545A (en) | Method for preparing soft-shelled turtle protein source antioxidant peptide with microwave-assisted enzyme method | |
| CN112010989B (en) | Preparation method of dictyophora phalloidea mycelium polysaccharide with antioxidant activity | |
| CN103859243A (en) | Method for preparing algae deodorization agent | |
| CN103483182B (en) | Method for comprehensively utilizing procambarus clarkia by-products | |
| CN106008739A (en) | Preparation method of oyster polysaccharide | |
| CN106947284A (en) | A kind of preparation method of Mytilus galloprovincialis shell melanin | |
| CN108642112A (en) | A kind of fishy-removing-method of polypeptide | |
| CN107259293A (en) | A kind of method that natural is prepared from clam worm | |
| CN104131060B (en) | Corbicula fluminea anti-oxidative peptide and preparation method thereof | |
| CN109851682A (en) | A kind of carboxymethyl-modification method of bean dregs dietary fiber and products thereof | |
| CN113632876B (en) | Production process for adding artificial meat into colored wheat bran | |
| CN114014952A (en) | Method for preparing chitosan by catalyzing shrimp and crab shells through hydrothermal method | |
| KR100668102B1 (en) | Manufacturing process of hotpepper sauce added rubus coreanus miq. and organic green tea | |
| CN107501994A (en) | A kind of method with microwave ultrasonic extraction purple highland barley pigment | |
| CN103709262B (en) | A kind of extracting method of highly purified Auricularia polysaccharide | |
| CN106146685A (en) | The extraction of a kind of Polysaccharide of Brasenia Schreberi and separation purifying technique | |
| CN105385736A (en) | Preparation process for protein peptide of Tenebrio molitor | |
| CN106497781B (en) | A kind of fish collagen is without fishy smell extraction equipment and based on its collagen extracting method | |
| CN1106999A (en) | Preparation of chitosan derivate fruit and vegetable antistaling agent | |
| CN109467956A (en) | A kind of extraction method of blue-green pigments of abalone shell | |
| CN107011155A (en) | A kind of method that simultaneously synthesizing CALCIUM PYRUVIC is separated based on mussel shell melanin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170714 |