CN116686933A - Preparation method of pure bovine hemoglobin pigment - Google Patents
Preparation method of pure bovine hemoglobin pigment Download PDFInfo
- Publication number
- CN116686933A CN116686933A CN202310705055.1A CN202310705055A CN116686933A CN 116686933 A CN116686933 A CN 116686933A CN 202310705055 A CN202310705055 A CN 202310705055A CN 116686933 A CN116686933 A CN 116686933A
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- pigment
- molecular sieve
- hemoglobin
- red
- protein
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- 239000000049 pigment Substances 0.000 title claims abstract description 67
- 102000001554 Hemoglobins Human genes 0.000 title claims abstract description 43
- 108010054147 Hemoglobins Proteins 0.000 title claims abstract description 43
- 241000283690 Bos taurus Species 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000002808 molecular sieve Substances 0.000 claims abstract description 44
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 claims abstract description 44
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 43
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 43
- 239000008280 blood Substances 0.000 claims abstract description 31
- 210000004369 blood Anatomy 0.000 claims abstract description 31
- 102000009027 Albumins Human genes 0.000 claims abstract description 21
- 108010088751 Albumins Proteins 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000003146 anticoagulant agent Substances 0.000 claims abstract description 10
- 229940127219 anticoagulant drug Drugs 0.000 claims abstract description 10
- 238000004108 freeze drying Methods 0.000 claims abstract description 8
- 239000012535 impurity Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 241001122767 Theaceae Species 0.000 claims description 25
- 239000008267 milk Substances 0.000 claims description 25
- 210000004080 milk Anatomy 0.000 claims description 25
- 235000013336 milk Nutrition 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 10
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 23
- 239000001054 red pigment Substances 0.000 abstract description 13
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000015243 ice cream Nutrition 0.000 description 20
- 238000000227 grinding Methods 0.000 description 5
- 238000001291 vacuum drying Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 230000037406 food intake Effects 0.000 description 2
- 206010067125 Liver injury Diseases 0.000 description 1
- 206010061481 Renal injury Diseases 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000037806 kidney injury Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23L2/58—Colouring agents
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- 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
Abstract
The invention discloses a preparation method of pure bovine hemoglobin pigment, which is characterized by comprising the following steps: s10, selecting fresh bovine blood, adding an anticoagulant, and mixing to obtain anticoagulated blood; s20, removing moisture and impurities from the anticoagulated blood through a first molecular sieve to obtain a mixture of hemoglobin and albumin; s30, removing albumin from the mixture through a second molecular sieve to obtain red protein; s40, freeze-drying the red protein in vacuum, and crushing the freeze-dried red protein into powder to obtain the powder pure bovine hemoglobin pigment. The pigment is hemoglobin extracted from bovine blood, has a certain nutritional value because the component is protein, solves the problem that the current edible pigment has no nutrition, and can be used as a substitute of most red pigments in the current market.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of pure bovine hemoglobin pigment.
Background
The edible pigment is mainly divided into natural edible pigment and artificial edible pigment, wherein the natural artificial pigment mainly adopts vegetables and fruits to extract pigment, the pigment does not contain nutritional ingredients, and the effect of supplementing nutrition cannot be achieved after the edible pigment is eaten. Artificially synthesized pigments are generally synthesized by using chemical substances, which do not contain nutrients required by human bodies.
The ingestion of food color within a prescribed range has a relatively slight influence on the body, but excessive ingestion may cause liver and kidney injury, often adversely affecting the health of the individual.
Thus, there is a need for a nutritional and healthy pigment that replaces the existing partial pigment products.
Disclosure of Invention
In view of the above, the invention provides a preparation method of pure bovine hemoglobin pigment, which is used for solving the problem that the red pigment in the prior art does not have nutrition.
In order to achieve one or a part or all of the above objects or other objects, the present invention provides a method for preparing pure bovine hemoglobin pigment, comprising the steps of:
s10, selecting fresh bovine blood, adding an anticoagulant, and mixing to obtain anticoagulated blood;
s20, removing moisture and impurities from the anticoagulated blood through a first molecular sieve to obtain a mixture of hemoglobin and albumin;
s30, removing albumin from the mixture through a second molecular sieve to obtain red protein;
s40, freeze-drying the red protein in vacuum, and crushing the freeze-dried red protein into powder to obtain the powder pure bovine hemoglobin pigment.
Further, the anticoagulant is 5% (by weight).
Further, the first molecular sieve is a molecular sieve with a molecular weight of 3000-5000.
Further, the second molecular sieve is a molecular sieve with a molecular weight of 7000-8000.
Further, the conditions for vacuum freeze-drying of the hemoglobin are as follows: vacuum degree is-0.05 to-0.1, temperature is-10 to-20 ℃ and time is 2h to 5h.
Further, the conditions for vacuum freeze-drying of the hemoglobin are as follows: vacuum degree-0.1, temperature-10 deg.C, and time 3h.
The implementation of the embodiment of the invention has the following beneficial effects:
after the preparation method of the pure bovine hemoglobin pigment is adopted, as the pigment is hemoglobin extracted from bovine blood, the component of the pigment is protein, the pigment has a certain nutritional value, solves the problem that the current edible pigment has no nutrition, and can be used as a substitute for most of red pigments in the current market.
Detailed Description
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs; the terminology used in the description of the applications herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention; the terms "comprising" and "having" and any variations thereof in the description and claims of the invention and in the description are intended to cover a non-exclusive inclusion.
Reference herein to "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment may be included in at least one embodiment of the invention. The appearances of such phrases in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments. Those of skill in the art will explicitly and implicitly appreciate that the embodiments described herein may be combined with other embodiments.
In order to enable those skilled in the art to better understand the present invention, the following description will clearly and completely describe the technical solutions in the embodiments of the present invention.
Example 1
The preparation method of the pure bovine hemoglobin pigment provided by the invention comprises the following process steps:
(1) Raw material selection
Fresh bovine blood is selected, and 5% of anticoagulant is added and mixed to obtain anticoagulated blood.
(2) Removing water
Removing moisture and impurities from the anticoagulated blood in the step (1) through a first molecular sieve to obtain a mixture of hemoglobin and albumin; wherein the first molecular sieve is a molecular sieve with a molecular weight of 3000.
(3) Albumin removal
Removing albumin from the mixture obtained in the step (2) through a second molecular sieve to obtain red protein; wherein the first molecular sieve is a molecular sieve with 7000 molecular weight.
(4) Vacuum drying and grinding
And (3) carrying out vacuum freeze-drying on the red protein prepared in the step (3), and crushing the red protein into powder to obtain the powdery pure bovine hemoglobin pigment. Wherein, the condition of freeze-drying the red protein in vacuum is as follows: vacuum degree-0.1, temperature-10 deg.C, and time 3h.
According to the preparation method of the pure bovine hemoglobin pigment, the prepared pigment is the hemoglobin extracted from bovine blood, the components of the pigment are proteins, the pigment has a certain nutritional value, the problem that the current edible pigment is not nutritional is solved, and the pigment can be used as a substitute for most of red pigments in the current market. For example, the red pigment in the milk tea or the ice cream can be replaced, so that the milk tea or the ice cream is red, and the protein can be added appropriately after the milk tea or the ice cream is eaten by customers, so that the nutritional value of the milk tea or the ice cream is improved.
Example 2
The preparation method of the pure bovine hemoglobin pigment provided by the invention comprises the following process steps:
(1) Raw material selection
Fresh bovine blood is selected, and anticoagulant with the mass fraction of 10% is added and mixed to obtain anticoagulated blood.
(2) Removing water
Removing moisture and impurities from the anticoagulated blood in the step (1) through a first molecular sieve to obtain a mixture of hemoglobin and albumin; wherein the first molecular sieve is a molecular sieve with 4000 molecular weight.
(3) Albumin removal
Removing albumin from the mixture obtained in the step (2) through a second molecular sieve to obtain red protein; wherein the first molecular sieve is a molecular sieve with 8000 molecular weights.
(4) Vacuum drying and grinding
And (3) carrying out vacuum freeze-drying on the red protein prepared in the step (3), and crushing the red protein into powder to obtain the powdery pure bovine hemoglobin pigment. Wherein, the condition of freeze-drying the red protein in vacuum is as follows: vacuum degree-0.05, temperature-15 deg.C, and time 4h.
According to the preparation method of the pure bovine hemoglobin pigment, the prepared pigment is the hemoglobin extracted from bovine blood, the components of the pigment are proteins, the pigment has a certain nutritional value, the problem that the current edible pigment is not nutritional is solved, and the pigment can be used as a substitute for most of red pigments in the current market. For example, the red pigment in the milk tea or the ice cream can be replaced, so that the milk tea or the ice cream is red, and the protein can be added appropriately after the milk tea or the ice cream is eaten by customers, so that the nutritional value of the milk tea or the ice cream is improved.
Example 3
The preparation method of the pure bovine hemoglobin pigment provided by the invention comprises the following process steps:
(1) Raw material selection
Fresh bovine blood is selected, and anticoagulant with the mass fraction of 7% is added and mixed to obtain anticoagulated blood.
(2) Removing water
Removing moisture and impurities from the anticoagulated blood in the step (1) through a first molecular sieve to obtain a mixture of hemoglobin and albumin; wherein the first molecular sieve is a 3800 molecular weight molecular sieve.
(3) Albumin removal
Removing albumin from the mixture obtained in the step (2) through a second molecular sieve to obtain red protein; wherein the first molecular sieve is a molecular sieve with a molecular weight of 7200.
(4) Vacuum drying and grinding
And (3) carrying out vacuum freeze-drying on the red protein prepared in the step (3), and crushing the red protein into powder to obtain the powdery pure bovine hemoglobin pigment. Wherein, the condition of freeze-drying the red protein in vacuum is as follows: vacuum degree-0.1, temperature-12 deg.C, and time 3.5h.
According to the preparation method of the pure bovine hemoglobin pigment, the prepared pigment is the hemoglobin extracted from bovine blood, the components of the pigment are proteins, the pigment has a certain nutritional value, the problem that the current edible pigment is not nutritional is solved, and the pigment can be used as a substitute for most of red pigments in the current market. For example, the red pigment in the milk tea or the ice cream can be replaced, so that the milk tea or the ice cream is red, and the protein can be added appropriately after the milk tea or the ice cream is eaten by customers, so that the nutritional value of the milk tea or the ice cream is improved.
Example 4
The preparation method of the pure bovine hemoglobin pigment provided by the invention comprises the following process steps:
(1) Raw material selection
Fresh bovine blood is selected, and anticoagulant with the mass fraction of 8% is added and mixed to obtain anticoagulated blood.
(2) Removing water
Removing moisture and impurities from the anticoagulated blood in the step (1) through a first molecular sieve to obtain a mixture of hemoglobin and albumin; wherein the first molecular sieve is a molecular sieve with 3500 molecular weight.
(3) Albumin removal
Removing albumin from the mixture obtained in the step (2) through a second molecular sieve to obtain red protein; wherein the first molecular sieve is a molecular sieve with a molecular weight of 87500.
(4) Vacuum drying and grinding
And (3) carrying out vacuum freeze-drying on the red protein prepared in the step (3), and crushing the red protein into powder to obtain the powdery pure bovine hemoglobin pigment. Wherein, the condition of freeze-drying the red protein in vacuum is as follows: vacuum degree-0.1, temperature-20 deg.C, and time 5h.
According to the preparation method of the pure bovine hemoglobin pigment, the prepared pigment is the hemoglobin extracted from bovine blood, the components of the pigment are proteins, the pigment has a certain nutritional value, the problem that the current edible pigment is not nutritional is solved, and the pigment can be used as a substitute for most of red pigments in the current market. For example, the red pigment in the milk tea or the ice cream can be replaced, so that the milk tea or the ice cream is red, and the protein can be added appropriately after the milk tea or the ice cream is eaten by customers, so that the nutritional value of the milk tea or the ice cream is improved.
Example 5
The preparation method of the pure bovine hemoglobin pigment provided by the invention comprises the following process steps:
(1) Raw material selection
Fresh bovine blood is selected, and anticoagulant with the mass fraction of 9% is added and mixed to obtain anticoagulated blood.
(2) Removing water
Removing moisture and impurities from the anticoagulated blood in the step (1) through a first molecular sieve to obtain a mixture of hemoglobin and albumin; wherein the first molecular sieve is a molecular sieve with a molecular weight of 3600.
(3) Albumin removal
Removing albumin from the mixture obtained in the step (2) through a second molecular sieve to obtain red protein; wherein the first molecular sieve is a molecular sieve with 7600 molecular weight.
(4) Vacuum drying and grinding
And (3) carrying out vacuum freeze-drying on the red protein prepared in the step (3), and crushing the red protein into powder to obtain the powdery pure bovine hemoglobin pigment. Wherein, the condition of freeze-drying the red protein in vacuum is as follows: vacuum degree-0.05, temperature-20 deg.C, and time 4h.
According to the preparation method of the pure bovine hemoglobin pigment, the prepared pigment is the hemoglobin extracted from bovine blood, the components of the pigment are proteins, the pigment has a certain nutritional value, the problem that the current edible pigment is not nutritional is solved, and the pigment can be used as a substitute for most of red pigments in the current market. For example, the red pigment in the milk tea or the ice cream can be replaced, so that the milk tea or the ice cream is red, and the protein can be added appropriately after the milk tea or the ice cream is eaten by customers, so that the nutritional value of the milk tea or the ice cream is improved.
It should be apparent that the embodiments described above are only some, but not all, embodiments of the invention and do not limit the scope of the invention. This invention may be embodied in many different forms, but rather, embodiments are provided in order to provide a thorough and complete understanding of the present disclosure. Although the invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described in the foregoing description, or equivalents may be substituted for elements thereof. All equivalent structures made by the content of the specification of the invention are directly or indirectly applied to other related technical fields, and are also within the scope of the invention.
Claims (6)
1. The preparation method of the pure bovine hemoglobin pigment is characterized by comprising the following steps:
s10, selecting fresh bovine blood, adding an anticoagulant, and mixing to obtain anticoagulated blood;
s20, removing moisture and impurities from the anticoagulated blood through a first molecular sieve to obtain a mixture of hemoglobin and albumin;
s30, removing albumin from the mixture through a second molecular sieve to obtain red protein;
s40, freeze-drying the red protein in vacuum, and crushing the freeze-dried red protein into powder to obtain the powder pure bovine hemoglobin pigment.
2. The method for preparing a raw material for a marrow-oil decoction milk tea according to claim 1, wherein the anticoagulant is 5% (by weight).
3. The method for preparing the raw material of the marrow oil decoction milk tea according to claim 1, wherein the first molecular sieve is a molecular sieve with a molecular weight of 3000-5000.
4. The method for preparing a raw material of marrow oil decoction milk tea according to claim 1, wherein the second molecular sieve is a molecular sieve with a molecular weight of 7000-8000.
5. The method for preparing the raw materials of the marrow oil decoction milk tea according to claim 1, wherein the condition of vacuum freeze-drying the red protein is as follows: vacuum degree is-0.05 to-0.1, temperature is-10 to-20 ℃ and time is 2h to 5h.
6. The method for preparing the raw materials of the marrow oil decoction milk tea according to claim 5, wherein the condition of vacuum freeze-drying the red protein is as follows: vacuum degree-0.1, temperature-10 deg.C, and time 3h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310705055.1A CN116686933A (en) | 2023-06-14 | 2023-06-14 | Preparation method of pure bovine hemoglobin pigment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310705055.1A CN116686933A (en) | 2023-06-14 | 2023-06-14 | Preparation method of pure bovine hemoglobin pigment |
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| Publication Number | Publication Date |
|---|---|
| CN116686933A true CN116686933A (en) | 2023-09-05 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310705055.1A Pending CN116686933A (en) | 2023-06-14 | 2023-06-14 | Preparation method of pure bovine hemoglobin pigment |
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| Country | Link |
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Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB425567A (en) * | 1934-03-05 | 1935-03-18 | Hugh Earl Allen | Method and material for colouration and condimentation of food stuffs |
| CN1422867A (en) * | 2001-12-05 | 2003-06-11 | 秦煜生 | Method for extracting and separating haematoglobin from animal blood |
| CN101353370A (en) * | 2008-09-09 | 2009-01-28 | 浙江大学 | Method for extracting hemoglobin and superoxide dismutase from livestock blood |
| CN101434755A (en) * | 2007-11-15 | 2009-05-20 | 黑龙江大学 | Method for preparing red colouring matter from livestock and poultry blood |
| CN102669411A (en) * | 2012-05-16 | 2012-09-19 | 成都连接流体分离科技有限公司 | Novel production process of high-quality plasma protein powder |
| CN105331667A (en) * | 2015-12-15 | 2016-02-17 | 石河子大学 | Method for preparing haemoglobin polypeptide with bovine hemoglobin as raw material |
| CN105747080A (en) * | 2016-03-03 | 2016-07-13 | 丁玉琴 | Method for preparing nitroso hemoglobin pigment easy to disperse and high in thermal stability |
| CN107266563A (en) * | 2017-08-01 | 2017-10-20 | 四川沃文特生物技术有限公司 | A kind of preparation method of hemoglobin quality-control product |
| CN108840926A (en) * | 2018-07-12 | 2018-11-20 | 中科凤祥生物工程股份有限公司 | The high efficiency preparation method of liquid Poultry blood hemoglobin |
| CN110128531A (en) * | 2019-05-17 | 2019-08-16 | 润方（北京）生物医药研究院有限公司 | A kind of preparation method of no carbonic anhydrase hemoglobin |
-
2023
- 2023-06-14 CN CN202310705055.1A patent/CN116686933A/en active Pending
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| CN102669411A (en) * | 2012-05-16 | 2012-09-19 | 成都连接流体分离科技有限公司 | Novel production process of high-quality plasma protein powder |
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|---|
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