Sodium Hyaluronate(HA), Hyaluronic acid could be used in eye
surgery, such as corneal transplantation, cataract surgery, glaucoma surgery,
and surgery to repair retinal detachment.
Eye drop grade Sodium Hyaluronate is an important component of intercellular substance, eye vitreous body,
joint fluid and other connective tissue. It acts the important physiologic
roles in holding body's moisture, maintaining extracellular space, adjusting
osmotic pressure, lubricating and promoting cells to repair in the body. Sodium
Hyaluronate can be used as viscoelastic agent inintraocular lens implantation
operation, as the filler in the osteoarthritis and rheumatoid arthritis and
otherjoint surgery, as a medium widely used in eye drops, it also can be used
to prevent postoperative adhesion and facilitate the wound heal. The compounds
formed by the reaction of Sodium Hyaluronate with other drugs play a drug
release effect role, thus achieve the purpose of drug targeted and time
controlled release.
With the development of medical technology, Sodium
Hyaluronate has been more and more widely used in medical applications. In
1976, Sodium Hyaluronate was first commercialized and used as ophthalmic
viscoelastic agents, which is a significant progress in the ophthalmic
industry. In 1987, Sodium Hyaluronate
for intra-articular injection came in to the market. In 1990s, the
large-scale production of Sodium
Hyaluronate by fermentation made the cost lower, thus products containing Sodium Hyaluronate such as eye-drops, dermal
fillers and other Sodium Hyaluronate preparations started to be used
extensively.
Specification
Test Items
Standard
Appearance
White powder
Hyaluronic acid
≥95%
Molecular weight
≥2.0 X 106 Da
PH
6.0-7.5
Loss on drying
≤10%
Protein
≤0.08%
Nitrogen
3.0%-4.0%
Heavy metal
≤10ppm
Bacterial counts
≤80cfu/g
Mold and Yeast
≤10cfu/g
Sterile Test
Complies
Shelf Life
Two Years
Conclusion
The results meet the standard
Eye Drop Grade Hyaluronic Acid Powder Pure Hyaluronic Acid Powder,Hyaluronic Acid Eye Drops,Hyaluronic Eye Drops,Eye Drop Grade Hyaluronic Acid Powder Qufu Hi-Tech Trading Co., Ltd. , http://www.chinahyaluronic-acid.com
1 product features: white jade, bright and transparent, silk long uniform, a bubble that is soft, tough and strong, smooth and refreshing.
2 process flow: soaking → refining → withered → pressure wire → rinse → drying → finished product.
3 production points: Soaking: Wash the mung beans, soaked in 2 times. For the first time, add 120 kg of water per 100 kg of raw materials, warm water at 60°C in summer, soak in boiling water at 100°C for two hours in winter, and soak for 4 hours to make the mung bean absorb enough water. Then soak for the second time, 6 hours in summer and about 16 hours in winter.
Refining: grind the soaked mung beans into pulp, add 400-500 kilograms of water per 100 kilograms of mung beans during the grind, filter soybean milk with an 80-mesh sieve, remove the bean dregs, precipitate for 12-16 hours, and pour off the flour surface water and yellowish The clear solution. To make the fan white and transparent, it is best to go through the second precipitation. Finally, the starch was scooped out and put into the bag. After 12 hours, the water was drained and the damp white starch block was removed.
Adjust the paste: add 100kg of warm water at 55°C for every 100kg of starch, mix evenly with 180kg of boiling water, and quickly mix and dilute the paste, and quickly stir with a bamboo stirrer until the paste is bubbling, making it a transparent and uniform paste, that is, yellow powder . For each 100 kg of yellow powder with 400 to 500 grams of alum, the water is dissolved and mixed into the starch to adjust the flour evenly. It is required that the paste be free from lumps, agglomerates, powder guns, and can be drawn without touching the hand. Ditch the surface by hand and the two sides of the crack cannot close together.
Pressing wire: also called drain wire. Place the pan powder on the pan to keep the water temperature in the pan at 97-98°C. The distance from the bottom of the pan to the pan depends on the thickness of the fan and the quality of the pellets. The distance between the vermicelli and the fan is small. Leakage scoop hole diameter is generally 1 mm. Put the powder group into the scoop one after another, press the scoop into the thin vermicelli, fall into boiling water in the pot, and solidify as the fan floats on top of the pot, then remove the vermicelli. Requires pan water to boil, water too boiled is easy to cook fans, the water does not boil, then the fans easily sink into the bottom of the pot to stick together.
Rinse: Fans put the pot into the cold water after cooling, while the fans in the row of bamboo rafts on the row, into the cold water bath soak for about 1 hour.
Drying: Wait until the fans in cold water are loose and loose, and do not agglomerate when they are removed. When cold, sprinkle wet fans with cold water and gently scrub to make them not stick together. Finally dried to dry, remove the bundles into a handle, Serve.
(2) Oil mung bean cake.
1 product features: oily and delicate, sweet and delicious, is the best summer heat.
2 raw materials formula: mung bean 500 grams, red fruit filling 75 grams, 75 grams of bean paste, 250 grams of sugar, sesame oil 50 grams, 25 grams of sugar, 25 grams of honey.
3 process: boiled beans → peeled → milling → feeding → steaming → finished product.
4 production points: boiled beans, flour: the mung bean water rinse, into the pot, add water to cook two open, so that the beans remain intact, do not break the flowers do not bloom, and then pan dry, take off the skin, with Small grinding into a fine powder.
Add material: Add sugar, sugar, sesame oil and honey to mung bean flour, stir well and become oil mung bean noodles.
Steaming: Put the wooden mold into half of the mung bean flour, press it to smooth it, spread the bean paste and red fruit filling, and then put the other half of the mung bean noodles on the filling. Press tightly and press the steamer for about 1 hour. , and then take out the cool, mold out.
(3) pea cake.
1 product features: five-color layered, sweet and palatable.
2 raw material formula: 500 grams of peas, 200 grams of bean paste, sugar 100 grams, a small amount of sweet-scented osmanthus and yellow pigment.
3 process: peas → soaked → peeled → cooking → into mud → molding.
4 production points: soaking, cooking: Wash the peas, soaked in boiling water for more than 20 minutes, peeled the skin on the plate, add 800 grams of water, drop a little alkaline water, steamed on the cage for 1.5 hours until the peas rot Take off the cooling, after cooling, use a mesh sieve to wipe the mud, use a white cloth to pack dry water, add half of the sugar and pigment, and mix it in the fridge for 30 minutes.
Forming: Place the cold pea peas on the chopping board, sandwich them with a clean cloth, and press them to grow 30-35 cm wide and 20 cm wide. Then remove the cloth and use a knife to cut the mash into two pieces. Spread the red bean paste, cover the other with sugar osmanthus, and finally spread the other half white sugar.
Miscellaneous grains processed products
(1) Longkou fans.