Ingredients: Fresh (or naturally thawed frozen) pig lungs are carefully washed with water to remove internal and external dirt and sebum, then chopped into paste. After fully stirring, add equal amount of water to mix, and then add a small amount of 0.01% of the preservative to mix well.

　　The crude heparin sodium was completely dissolved in 2% sodium chloride solution to make a solution with a solubility of about 8%, which could be dissolved by proper heating. Use 5mol/L sodium hydroxide solution to fine-tune the pH value of feeding night to 8.0-8.2, heat up to 78-80 degrees, add 0.15-0.2mol/L potassium permanganate solution every 100 million units, until the purple no longer fade, that is, the end of one oxidation operation; Add a little saturated sodium sulfite solution for better results when the red color is just gone.

　　After proper cooling of the feed liquid, a fine filtration is carried out. When the temperature of the filtrate drops to 36℃, a re-filtration is carried out. A small amount of saturated sodium hydroxide solution is used to adjust the pH value of the filtrate to 10.5-11.0. The above precipitates are collected, dissolved in a small amount of 10% sodium chloride solution, and then precipitated with 3-4 times of 95% ethanol (ethanol can be recycled after recovery, distillation and dehydration). The precipitate was dehydrated with anhydrous ethanol, ground, dehydrated with acetone, ground, dehydrated with acetone, and far infrared vacuum drying (50-60 degrees) to obtain refined heparin.

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