http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102643368-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_67a79ebcc6c047ed9175fc6c1b23777f |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C303-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B37-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C309-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P21-06 |
| filingDate | 2012-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_839f6dd033e92769bd663a295d6c7c66 |
| publicationDate | 2014-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102643368-B |
| titleOfInvention | Method for synchronously extracting taurine, chitin and polypeptide from shrimp heads and shrimp leftovers |
| abstract | Provided is a method for synchronously extracting taurine, chitin and polypeptide from shrimp heads and shrimp leftovers. The shrimp heads and the shrimp leftovers are primarily smashed by adopting ultrasonic wave, filtered meat paste materials are subjected to a leaching process to be manufactured into leach liquid, and the leach liquid passes through a pre-filter device to obtain active zinc and free amino acid in the shrimp heads and the shrimp leftovers from separated liquid. Separated shrimp minced meat is further smashed and subjected to homogenate, then boiled with water, filtered and subjected to protein removal and centrifugal separation, and high-purity taurine can be obtained from clear liquid through resin purification, concentration and crystallization. Shrimp meat paste and protein are obtained through decomposition and separation in an enzymolysis mode, and extractive of the shrimp heads and the shrimp leftovers containing the polypeptide can be obtained. The taurine is extracted from filtered shrimp shells. The method belongs to a green production process and retains natural active substance in the shrimp heads and the shrimp leftovers to the greatest extent, the extractive does not contain protein easily causing allergies, shrimp sources are fully utilized, and the application value of the shrimps in foods is improved. |
| priorityDate | 2012-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.