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Method for separating and purifying yam polysaccharide

A yam polysaccharide, separation and purification technology, applied in the food field, can solve the problem of insufficient structural analysis and research

Inactive Publication Date: 2014-07-09
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the research on yam polysaccharides mainly focuses on the extraction and separation methods and simple monosaccharide composition analysis, but the further structural analysis research is not deep enough.

Method used

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  • Method for separating and purifying yam polysaccharide
  • Method for separating and purifying yam polysaccharide
  • Method for separating and purifying yam polysaccharide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1. Extraction of yam polysaccharide and four influencing factors

[0035] Wash the fresh yam, slice it (as thin as possible), add a color-protecting agent (1.5% citric acid, 0.75% sodium sulfite, 1.5% sodium chloride) to protect the color for 30 minutes, and dry it in an oven at 50°C (to prevent browning). Turn the sheets every two hours to prevent uneven heating during the drying process. The dried yam slices were pulverized with a pulverizer, and 10 g of pulverized yam powder was weighed and put into a conical flask, and extracted in a water bath to obtain an extract. After the extract was taken out, centrifuge at 8000r / min for 15min, take the supernatant, and measure the volume. After diluting the supernatant by 300 times, take 1mL and add them to the test tubes respectively, add 1mL of 5% phenol and 5mL of concentrated sulfuric acid, shake and mix well, bathe in water at 45°C for 30min, measure the absorbance at the wavelength of 490nm, and use the same vol...

Embodiment 2

[0039] Example 2. Response surface optimization extraction condition analysis

[0040] On the basis of single factor analysis, the extraction conditions were optimized according to Design Expert7.1.6 software. The experimental factors and level design are shown in Table 1.

[0041] Table 1 Factors and levels of Box-Behnken experiment

[0042]

[0043]

[0044] Taking A, B, C, and D as independent variables, and polysaccharide yield as the response value, a total of 29 groups of experiments were carried out, and the experimental scheme is shown in Table 2

[0045] Table 2 Box-Behnken experimental design and results

[0046]

[0047] Through Design Expert 7.1.6 software, quadratic polynomial regression fitting was performed on the experimental data in Table 2, and the obtained quadratic polynomial regression equation was:

[0048] R1=+5.56-0.31*A-0.44*B-0.97*C+0.32*D-0.19*A*B-0.25*A*C-0.23*A*D-0.090*B*C-0.14*B*D -0.44*C*D-1.55*A 2 -1.01*B 2 -1.84*C 2 -0.44*D 2 ...

Embodiment 3

[0054] Embodiment 3. the purification of yam polysaccharide

[0055] The yam polysaccharide was further optimized to improve its purity. The primary task of purifying polysaccharides in the present invention is to remove proteins. The Sevage method is used in the experiment. This method is relatively mild, but it cannot achieve the goal at one time. best times. The purification of crude polysaccharide tentatively adopts high-speed countercurrent chromatography for crude separation of polysaccharide, and explores the relevant chromatographic conditions. Residual small molecule compounds were subsequently removed by dialysis. Purified by Sephadex G-100 chromatographic column to obtain pure polysaccharide, and finally carry out the identification of polysaccharide purity and the determination of molecular weight.

[0056] The result is as follows: Figure 2A It shows the relationship between protein content and polysaccharide loss rate by Sevage method. It can be seen from th...

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Abstract

The invention discloses a method for separating and purifying yam polysaccharide. The method comprises such steps as pre-treating, extracting by hot water bath, removing protein by use of a Sevage method, roughly separating polysaccharide by use of high-speed counter-current chromatography and further purifying by use of a SephadexG-100 chromatographic column. In the method disclosed by the invention, the extraction process flow and process parameters of the yam polysaccharide are determined, the chromatographic conditions of the high speed counter-current chromatography and the SephadexG-100 purification of the yam polysaccharide are determined, the structure of the extracted yam polysaccharide is verified, and the antioxidant activity and antibacterial activity of the yam polysaccharide are measured.

Description

technical field [0001] The invention belongs to the field of food, in particular to a method for extracting and purifying yam polysaccharides. Background technique [0002] In the past few years, the research on polysaccharides has been a hot spot in the fields of food, chemistry, and biology. A new understanding of the biological properties of polysaccharides has been gained. However, the study of polysaccharides still has a long way to go. It can be expected that the research on polysaccharides will still become an indispensable part of biology, pharmacology and food science. [0003] Yam is the dry rhizome of the yam plant Dioscorea genus Dioscorea, which is one of the traditional medicinal and edible crops in my country. Mainly produced in Henan, Hunan, Hubei, Jiangxi and other provinces are also produced. The rhizome is slightly cylindrical, 15-30cm long, 1.5-6cm in diameter, yellowish-white or light yellow in surface, with longitudinal wrinkles and fibrous root sca...

Claims

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Application Information

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IPC IPC(8): C08B37/00
Inventor 于平杨卫芳
Owner ZHEJIANG GONGSHANG UNIVERSITY
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