A kind of preparation method of fresh matsutake active substance
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A technology for active substances and matsutake mushrooms, which is applied in the field of preparation of matsutake mushroom active substances, can solve the problems of inability to reduce resource waste, inability to utilize matsutake and other external products and scraps, etc., and achieves a technology that improves utilization value and economic benefits, is simple to use, and is easy to preserve. Effect
Active Publication Date: 2016-07-06
佟立君
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What's more, the current method can't utilize matsutake and other foreign products and leftovers, can't reduce the waste of resources, turn waste into treasure, increase income and save expenditure, and create a new way for the comprehensive and effective utilization of matsutake resources
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specific Embodiment approach 1
[0024] Specific embodiment one: the preparation method of a kind of fresh matsutake active substance of the present embodiment, it is carried out according to the following steps:
[0025] 1. Select fresh, disease-free and insect-free matsutake, wash it in clear water, and drain; slice the matsutake fruiting body; add 20 times its volume of sterile distilled water, and soak the sliced matsutake under reduced pressure in the containing 0.03% by mass of citric acid, 0.02% by mass of n-butanol and 0.02% by mass of myristyl ester in a mixed solution, after vacuum immersion for 10 minutes, add 0.02% by mass of %EDTA and mass percentage content are 0.2% sodium citrate, then smash matsutake tissue, then add 6-7g / L cellulase, 6-7g pectinase / L and 6-7g / L papain to carry out enzymolysis reaction to obtain matsutake processed raw materials; wherein, the enzymolysis reaction conditions are pH=5, temperature is 50°C, enzymolysis time is 1.5h, enzyme and substrate The substance concentra...
specific Embodiment approach 2
[0033] Specific embodiment two: the difference between this embodiment and specific embodiment one is: in step one, add the cellulase of 6.8g / L, the pectinase of 6.8g / L in the ratio of 1:1:1.4 by volume Carry out enzymolysis reaction with the papain of 6.8g / L. Others are the same as in the first embodiment.
specific Embodiment approach 3
[0034] Embodiment 3: This embodiment differs from Embodiment 1 in that the ultrasonic treatment conditions in step 2 are: sonic power 100-150w, extraction time 5-10min, ultrasonic working time 2-4s, and interval time 1-3s. Others are the same as in the first embodiment.
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Abstract
The invention provides a preparation method of a fresh tricholoma matsutake active material. The method includes the steps of firstly, raw material pretreatment, secondly, ultrasonic-assisted water extraction, thirdly, weak-base brine solution extraction, fourthly, alcoholic solution extraction, and fifthly, combination of an ultrasonic extracting solution, a weak-base brine solution extracting solution and an alcoholic solution extracting solution and obtainment of the fresh tricholoma matsutake active material after filtration, rotary evaporation and distillation. By the adoption of the preparation method, the limitation that the utilization rate of a tricholoma matsutake active material is low is broken through, comprehensive extraction is achieved in multiple extraction modes, the yield of tricholoma matsutake active ingredients is greatly increased, the effective ingredient content of a tricholoma matsutake concentrated solution is increased, the extracted active ingredients such as water-soluble polysaccharide, vitamin C, flavone, alkaline protein, polyphenol and triterpene have the effects of enhancing immune adjustment and resisting to oxidation and fatigue, human body absorption is facilitated, the fresh tricholoma matsutake active material has the advantages of being easy and convenient to use and convenient to preserve in combination with oral liquid, and the utilization value and economic benefits of tricholoma matsutake are greatly increased.
Description
technical field [0001] The invention relates to a preparation method of matsutake active substances. Background technique [0002] As a precious and rare edible and medicinal fungus, matsutake is rich in nutritional active substances, has important health care functions and medicinal value, and its application has been widely concerned. The commercial value of matsutake has always been favored by consumers in countries such as Japan, the United States and Europe. Because the growth and collection of matsutake are limited by factors such as seasons, regions, and climates, it is difficult to keep fresh and store them. As a result, matsutake is expensive and fluctuates frequently. Only a few people at home and abroad can eat it. It is difficult for most people to taste matsutake products. Enjoy The delicacy and health effects of matsutake products. At present, there are relatively few studies on matsutake at home and abroad. The cultivation is limited to the technology of art...
Claims
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