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Method for extracting, separating and purifying Arillus longan polysaccharide

A longan meat polysaccharide and longan meat technology, applied in fermentation and other directions, can solve the problems of low deproteinization efficiency, high polysaccharide loss rate, and large environmental pollution, and achieve high deproteinization efficiency, low polysaccharide loss rate and short extraction time Effect

Inactive Publication Date: 2009-05-27
GUANGXI MEDICAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with the two methods, the trichloroacetic acid method has a better deproteinization effect, but the loss rate of polysaccharides is higher, so the sevag method is a more commonly used method
However, this method requires a large amount of chloroform, which is highly toxic, pollutes the environment, and has low deproteinization efficiency.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Extraction and separation

[0025] Accurately weigh 15.00 g of the peeled and cored pulp of the dried longan fruit, add 60 ml of 75% ethanol, seal it and infiltrate it at room temperature for 7 hours, filter, and dry the filter residue in the shade. Accurately weigh 10.00 g of the filter residue, add 510 ml of water, ultrasonically treat for 60 minutes, filter, separate the liquid residue, and repeat the extraction of the filter residue twice. Combine the filtrates, concentrate the filtrate under reduced pressure at 62°C, and add 5 ml of 95% ethanol for alcohol precipitation. The longan polysaccharide was separated by vacuum filtration, and 630 mg of longan polysaccharide was obtained by vacuum drying. The polysaccharide yield of longan meat is 6.3%, and the content is 62.1%.

[0026] 2. Purification

[0027] Accurately weigh 0.10 g of dry longan polysaccharide, dissolve it in 10 ml of water, and prepare a 1% longan polysaccharide solution, add 0.10 g of papain, a...

Embodiment 2

[0029] 1. Extraction and separation

[0030] Accurately weigh 20.00 g of the peeled and cored pulp of the dried longan fruit, add 62 ml of absolute ethanol, seal it and infiltrate it at room temperature for 72 hours, filter, and dry the filter residue in the shade. Accurately weigh 10.00 g of the filter residue, add 700 ml of water, ultrasonically treat for 90 minutes, filter, separate the liquid residue, and repeat the extraction of the filter residue 5 times. Combine the filtrates, concentrate the filtrate under reduced pressure at 65°C, and add 6 ml of 95% ethanol for alcohol precipitation. The longan polysaccharide was separated by vacuum filtration, and 680 mg of longan polysaccharide was obtained by vacuum drying. The polysaccharide yield of longan meat is 6.8%, and the content is 64.0%.

[0031] 2. Purification

[0032] Accurately weigh 1.00 g of dried longan polysaccharide, dissolve it in 10 ml of water, and prepare a 10% longan polysaccharide solution, add 1.0 g of...

Embodiment 3

[0034] 1. Extraction and separation

[0035] Accurately weigh 18.00 g of the peeled and cored pulp of the dried longan fruit, add 63 ml of 95% ethanol, seal it and infiltrate it at room temperature for 48 hours, filter, and dry the filter residue in the shade. Accurately weigh 10.00 g of the filter residue, add 550 ml of water, ultrasonically treat for 65 minutes, filter, separate the liquid residue, and repeat the extraction of the filter residue 3 times. The filtrates were combined, and the filtrate was concentrated under reduced pressure at 65°C, and 7 ml of absolute ethanol was added for ethanol precipitation. The longan polysaccharide was separated by vacuum filtration, and 700 mg of longan polysaccharide was obtained by vacuum drying. The polysaccharide yield of longan meat is 7.0%, and the content is 64.4%.

[0036] 2. Purification

[0037] Accurately weigh 0.50 g of dry longan meat polysaccharide, dissolve it in 10 ml of water, and prepare a longan meat polysacchari...

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PUM

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Abstract

The invention provides a method for extraction, separation and purification of longan pulp polysaccharide. The method comprises the following steps: longan is dried, peeled and decored to obtain longan pulp, the longan pulp is purified by the combination of ultrasound leaching and enzyme hydrolysis. The method has the advantages of high extraction rate of the longan pulp polysaccharide, unnecessary high temperature, low energy consumption, short extraction time, high protein removal efficiency, low loss rate of polysaccharide, and simple operation, reduces the adding amount of chemical reagents, namely chloroform and poisonous reagents of normal butyl alcohol and the like, and reduces extraction and purification cost of the polysaccharide. The yield of the longan pulp polysaccharide is 7.0 percent, the longan pulp polysaccharide content is as high as 64.4 percent, the protein removal rate is 86.7 percent, and the loss rate of the polysaccharide is as low as 4.9 percent.

Description

technical field [0001] The invention relates to a method for extracting, separating and purifying traditional Chinese medicinal materials, which includes an ultrasonic extraction method and an enzymatic hydrolysis to remove protein and purify, in particular to a method for extracting, separating and purifying polysaccharides from longan meat. Background technique [0002] The traditional polysaccharide extraction method is to extract with hot water extraction. The hot water extraction should strictly control the temperature, otherwise the high temperature will easily cause the change of the polysaccharide structure. Moreover, it takes a long time, consumes a lot of energy, and has a low extraction rate. [0003] Huang Shouqi et al. disclosed a process for extracting longan polysaccharides, including the steps of degreasing, double-enzyme hydrolysis, water leaching, alcohol precipitation, and drying and crushing (patent application number CN00107538.1). Chen Zhechao et al. a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/04C08B37/00
Inventor 李雪华贾琦黄燕军龙盛京李福森肖庆
Owner GUANGXI MEDICAL UNIVERSITY
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