天龙仿生酶解有效部位的最佳脱脂工艺研究
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摘要
目的考察天龙仿生酶解所得有效部位的最佳脱脂工艺。方法采用固体石蜡法对天龙仿生酶解液进行脱脂处理,以得膏率和有效成分(天龙总小肽)含量为评价指标,以酶解液浓缩程度、固体石蜡用量、脱脂次数、冷藏时间和温度等为影响因素,分别采用单因素试验和正交试验优选最佳脱脂工艺参数。结果所得最佳脱脂工艺参数为:取天龙仿生酶解原液,趁热加入相当天龙生药量40%的固体石蜡,加热并搅拌使完全融化,保持微沸5 min,静置冷却至室温,冷藏(2～4℃) 6 h,滤过,分离石蜡层,加适量水洗涤2次,合并滤液。结论所优选的脱脂工艺稳定可行,除脂效果好,有效成分损失少,有助于后续的制剂成型,可为类似含动物药制剂的脱脂工艺提供参考。
OBJECTIVE To investigate the optimum degreasing process of active composition obtained by bionic enzymatic hydrolysis of Gecko. METHODS The bionic enzymatic hydrolysis solution of Gecko was degreased by solid paraffin method. The yield of extract and the content of active components(total small peptide of Gecko) were used as the evaluation indexes. The optimal degreasing parameters were selected by single factor test and orthogonal test respectively with the concentration of the hydrolyzed solution,the amount of solid paraffin,the times of degreasing and refrigeration time and temperature as the influencing factors. RESULTS The optimized degreasing process parameters were as follows: taking the solution of bionic enzymatic hydrolysis of taking Gecko biomimetic enzymatic hydrolysate,adding 40% solid paraffin while hot,heating and stirring to melt completely,keeping micro-boiling for 5 min,cooling quietly to room temperature,refrigerating(2-4 ℃) for 6 h,filtering,separating paraffin layer,adding appropriate amount of water to wash twice,and merging filtrate. CONCLUSION The selected degreasing process is stable and feasible,with good degreasing effect and less loss of effective components,which is helpful to the subsequent preparation forming and can provide reference for the degreasing process similar to animal medicine preparations.
OBJECTIVE To investigate the optimum degreasing process of active composition obtained by bionic enzymatic hydrolysis of Gecko. METHODS The bionic enzymatic hydrolysis solution of Gecko was degreased by solid paraffin method. The yield of extract and the content of active components(total small peptide of Gecko) were used as the evaluation indexes. The optimal degreasing parameters were selected by single factor test and orthogonal test respectively with the concentration of the hydrolyzed solution,the amount of solid paraffin,the times of degreasing and refrigeration time and temperature as the influencing factors. RESULTS The optimized degreasing process parameters were as follows: taking the solution of bionic enzymatic hydrolysis of taking Gecko biomimetic enzymatic hydrolysate,adding 40% solid paraffin while hot,heating and stirring to melt completely,keeping micro-boiling for 5 min,cooling quietly to room temperature,refrigerating(2-4 ℃) for 6 h,filtering,separating paraffin layer,adding appropriate amount of water to wash twice,and merging filtrate. CONCLUSION The selected degreasing process is stable and feasible,with good degreasing effect and less loss of effective components,which is helpful to the subsequent preparation forming and can provide reference for the degreasing process similar to animal medicine preparations.
引文
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[3]LI X P,FU B H,XU Y H,et al.Study on defatting technology of Fructus Arctii[J].Chin J Mod Appl Pharm(中国现代应用药学),2009,26(11):912-916.
[4]中国药典.一部[S].2015:695.
[5]袁海龙,李仙义,肖小河,等.五味子精制除油试验研究[J].中国中药杂志,2002,27(12):909-910.
[6]卢春霞.养殖大黄鱼脱脂脱腥工艺优化及其风味成分研究[D].杭州:浙江工商大学,2011.
[7]LIU Y J,DAI L,WEI Y L.Optimization preparation process of small peptide from gecko by bionic enzymatic hydrolysis[J].Chin J Exp Tradit Med Form(中国实验方剂学杂志),2011,17(22):4-6.
[8]中国药典.四部[S].2015:96,附录0401.
[9]LI H L,PENG S M,LI L,et al.Studies on four conventional methods for protein determination[J].Chin J Biochem Pharm(中国生化药物杂志),2008,28(4):277-278,282.
[10]LI T,QUAN Q G,SU T T,et al.Optimization of enzymatic defatted conditions of grass carp skin by response surface methodology[J].China Food Addit(中国食品添加剂),2017(7):103-107.
[11]WEI Y Y,LIU Y,GONG S,et al.Study on degreasing process of polysaccharides from centella Asiatica[J].J Guangxi Univ Sci Technol(广西科技大学学报),2014,25(2):90-94.
[12]QIN N N,LI T L,ZHANG S S,et al.Optimization of degreasing process of the horse bone[J].Food Nutr Chin(中国食物与营养),2013,19(4):56-59.