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Technology for extracting garlic polysaccharides from black garlic extract liquid waste

A technology of garlic polysaccharide and black garlic, applied in the fields of medicine and food, can solve the problems of low utilization efficiency of alliin waste liquid and the like

Inactive Publication Date: 2013-04-24
SHANDONG CHENNONG HEALTH IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is a new technology invented in order to overcome the shortcoming of low utilization efficiency of alliin waste liquid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Collect 1L of alliin waste liquid, adjust the pH to 6.0, raise the temperature to 30°C, add papain immobilized with GMA-EGDMA macroporous resin to the waste liquid, control the temperature at 30°C, react for 4 hours, filter to remove the macroporous resin The immobilized enzyme, the precipitated protein, and the filtrate are vacuum-concentrated and freeze-dried to obtain garlic polysaccharide powder.

Embodiment 2

[0018] Collect 1L of alliin waste liquid, adjust the pH to 6.5, raise the temperature to 30°C, add bromelain immobilized with GMA-MBAA macroporous resin to the waste liquid, control the temperature at 40°C, react for 4 hours, filter to remove macropores Resin-immobilized enzymes and precipitated proteins, and the filtrate is vacuum-concentrated and freeze-dried to obtain garlic polysaccharide powder.

Embodiment 3

[0020] Collect 1L alliin waste liquid, adjust the pH to 7.0, raise the temperature to 30°C, add papain immobilized with GMA-MBAA macroporous resin to the waste liquid, control the temperature at 50°C, react for 6h, filter to remove macropores Resin-immobilized enzymes and precipitated proteins, and the filtrate is vacuum-concentrated and freeze-dried to obtain garlic polysaccharide powder.

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PUM

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Abstract

The invention provides a technology for extracting garlic polysaccharides from black garlic extract liquid waste, relates to the field of food and medicine, and particularly relates to a technology for extracting garlic polysaccharides from the liquid waste after the alliin is extracted from black garlic through an immobilized enzyme technology. The technology comprises the steps of removing proteins by adding specific proteases immobilized by a macroporous resin into alliin liquid waste, and filtrating to obtain a garlic polysaccharide solution. In the technology, the proteases are immobilized through the macroporous resin, so that the contact area between the proteases and the proteins are increased and the enzymolysis efficiency is improved. In addition, after the proteases are immobilized, an enzyme deactivation technology is not needed when the garlic polysaccharides are separated, and the immobilized proteases can be recycled, so that the production cost is reduced.

Description

technical field [0001] The invention belongs to the fields of food and medicine, and specifically relates to a technique for extracting garlic polysaccharides from waste liquid after alliin is extracted from black garlic (hereinafter referred to as alliin waste liquid) by using immobilized enzyme technology. Background technique [0002] Garlic is the underground bulb of Allium sativum L. in the Liliaceae family. It is a perennial herb and a medicinal and edible plant with a long history. Garlic has unique pharmacological activity, which can reduce the risk of cardiovascular disease and cancer. Alliin is the original functional ingredient in garlic. High-alliin garlic products and high-purity medicinal alliin have extremely high commercial value; garlic polysaccharide has the physiological function of enhancing the vitality of the immune system and plays a role in the prevention and treatment of tumors. Crucial role. [0003] At present, people have done a lot of work on t...

Claims

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Application Information

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IPC IPC(8): C08B37/00
Inventor 秦大伟薛乃峰赵保翠于功明刘先华
Owner SHANDONG CHENNONG HEALTH IND
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