纳豆激酶的溶栓作用及行业发展  

Thrombolytic Effect of Nattokinase and Industry Development

作　　者：吴丹 Wu Dan(Shaanxi Preschool Normal College,Xi’an 710100,China)

机构地区：[1]陕西学前师范学院

出　　处：《现代食品》2019年第21期58-61,共4页Modern Food

摘　　要：纳豆激酶(NK)具有良好的溶血栓、降低血黏度、改善血液循环等作用。但目前市面上的NK产品鱼龙混杂、纯度较低,需要食用大量粗品才能达到防血栓的作用,因此,提高NK产量,规范行业标准,对其工业化生产和行业发展非常重要。Nattokinase(NK)has good thrombolytic effect,reducing blood viscosity and improving blood circulation.At present,NK products on the market are confused,with low purity,and need to eat a large number of crude products to achieve anti-thrombosis effect.Therefore,it is very important to improve NK production and standardize industry standards for its industrial production and industry development.

关 键 词：纳豆激酶 溶血栓 工业化生产 行业发展 

分 类 号：TQ464.8[化学工程—制药化工]