The staghorn gum is a gel of the antlers of the deer sika deer (Cevus Nippon Temminck) or the red deer (C. elaphus L.). The rubber blocks are yellowish brown or reddish brown, translucent, and some have a yellow-white foam layer on the upper part; Crisp, gas, sweet, salty, sexual temperature, into the kidney, liver two menstruation, with warming liver and kidney, Yijing nourishing function, clinically used for labor and weakness, waist and knee cold, blood in the stool, blood Blood leaks, sputum swelling and pain.
Antler gum has good medicinal value and health value. The production process of this product requires a lot of processes, including plasticizing, filtering, evaporating, concentrating and drying, and drying the rubber. The color and gel strength of the product are the main indicators for the quality control of such products. With the prolongation of the heating time and the increase of the heating temperature in the production process, the added auxiliary materials may cause degradation of the protein molecules in the gel, Maillard reaction, etc., resulting in a decrease in the gel properties of the gel and a deepening of the color; Moreover, the application of the glue paste is widely used. When the paste is processed, the acid and alkali auxiliary materials, the heating temperature and the time also affect the quality of the rubber product.
In this experiment, the effects of heating temperature, time and pH on the gel strength of antler gel were studied.
1 antler gel preparation
Weigh a certain amount of staghorn gum powder dissolved in a certain volume of water, continue to stir until the staghorn gum is completely dissolved, and place it in the refrigerator at 0~4 °C for 5 h.
2 Determination of gel strength
Using a Universal TA type texture analyzer and a P/0.5 probe , the indenter is lowered at a speed of 1 mm/s and pressed 4 mm below the surface of the jelly. The applied force is the gel strength in Bloom g.
3 test results
(1) Effect of heating temperature on the strength of antler gel
Take 200 g of staghorn gum, smash it, dissolve it in 300 ml of distilled water, dissolve it all, divide it into six equal parts, place it in a flat electric furnace, adjust the temperature to 50, 90, 100, 110, 120, 140 °C, heat for 2 h. The gel strength was measured separately.
Heating temperature (°C) | 50 | 90 | 100 | 110 | 120 | 140 |
Gel strength | 231 | 242 | 252 | 248 | 239 | 221 |
As the heating temperature increases, the gel strength of the antler gel gradually increases and then decreases. When the temperature is 100-110 °C, the gel strength is relatively high. When the temperature is >120 °C, the gel strength decreases rapidly. The possible causes are as follows: In a certain temperature range, the temperature rises, which promotes the combination of protein molecules, forms a larger network structure, and increases the gel strength. When the temperature rises to a certain extent, the protein molecules begin to degrade and destroy the intermolecular network. Structure, whereby the gel strength is reduced.
(2) Effect of heating time on the strength of antler gel
Take 200 g of staghorn gum, smash it, dissolve it in 300 ml of distilled water, stir until it is completely dissolved, divide it into six equal parts, and heat it in a constant temperature water bath at 100 °C for 0, 1, 2, 3, 4, 5 h, respectively. The gel strength was measured.
Heating time (h) | 0 | 1 | 2 | 3 | 4 | 5 |
Gel strength | 245 | 243 | 238 | 231 | 223 | 202 |
With the prolongation of heating time, the gel strength of antler gel gradually decreased, there was no significant difference between 0 and 4 h, but the gel strength decreased rapidly after heating for 5 h, which may be due to the gel structure of the gelatin part of the antler gum. Destruction results in a gradual decrease in gel strength.
(3) Effect of different pH values ​​on the gel strength of antler gel
Take 200 g of staghorn gum and pulverize it, dissolve it in 300 ml of distilled water, dissolve it all, divide it into six equal parts, add 0.5 mol / L HCl hydrochloric acid, and adjust the pH to 5.0, 6.0, 7.0, 8.0, 9.0, respectively. 10.0, heated in a constant temperature water bath at 100 ° C for 2 h, and the gel strength was measured.
pH value | 5 | 6 | 7 | 8 | 9 | 10 |
Gel strength | 226 | 235 | 241 | 246 | 242 | 231 |
When the pH value is 5-8, the gel strength of the antler gel increases with the increase of pH value. When the pH is 8, the gel strength is 242 Bloom g. When the pH value is >8, the gel strength decreases gradually. When the pH value of the solution is higher than 9 or lower than 6, the collagen may be strongly gelatinized due to the action of acid and alkali, and the secondary products are increased, so that the staghorn gum is decomposed into small molecular substances, and the gel strength is decreased.
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