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Ishige okamurae polysaccharide extraction method

A technology for polysaccharide extraction and iron-nail vegetables, applied in the field of polysaccharide extraction, can solve the problems of low extraction rate and less iron-nail vegetables and the like

Inactive Publication Date: 2017-06-27
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are few domestic researches on snail vegetables. Tang Haifeng et al. isolated 39 compounds from snail vegetables produced in Zhejiang; Yang Shangjun et al. The lectin extracted from the nail dish has a good agglutination effect on Bacillus subtilis and Saccharomyces cerevisiae cells; Gong Lifen et al. used ultrasonic waves to extract water-soluble polysaccharides in conjunction with hot water, and investigated the effects of liquid-solid ratio, ultrasonic intensity, extraction time, extraction temperature, and pH. The influence of the extraction rate of polysaccharides from S. chinensis, the highest extraction rate is 1.03%. Considering that the brown algae S. spp. is a dominant species in my country's coastal areas, in order to make full use of natural resources, it is necessary to carry out research on the relevant active ingredients of S. spp. The prior art method for extracting polysaccharides from snails has a low extraction rate, and relevant research needs to be increased to improve the extraction rate of polysaccharides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045]1) Collecting and drying: collect the nail vegetables and wash them in running water, wash them with an ultrasonic cleaner at 25KHZ for 10 minutes, put them in a constant temperature incubator at 120°C for 15 minutes; adjust to 80°C, and dry them for 8 hours to constant weight.

[0046] 2) Pulverization: grind the sample of scalloped vegetables with a pulverizer, and filter through an 80-mesh sieve to obtain dry scalloped vegetables powder.

[0047] 3) Pretreatment: Take 1KG of the dry powder of scallops in step 2) in a container, add 5KG of 95% ethanol, soak for 12h, filter with double-layer gauze, repeat 3 times, and air-dry the snails after filtering. Obtain pretreated nail vegetable dry powder;

[0048] 4) Mixed extraction: Add 5L of distilled water to the pretreated dry powder of snails, extract in an autoclave at 115°C for 0.5h, then put it into an ultrasonic generator to adjust the frequency to 130KHZ, and the temperature is 75°C for ultrasonic extraction 30min; ...

Embodiment 2

[0052] 1) Collecting and drying: Collect the nail vegetables and wash them in running water, wash them with an ultrasonic cleaner at 25KHZ for 12 minutes, put them in a constant temperature incubator at 120°C for 15 minutes; adjust to 80°C, and dry them for 8 hours to constant weight.

[0053] 2) Pulverization: pulverize the snail vegetable sample with a pulverizer, and filter it through a 100-mesh sieve to obtain the snail vegetable dry powder.

[0054] 3) Pretreatment: Take 1KG of the dry powder of scallops in step 2) in a container, add 5KG of 95% ethanol, soak for 13h, filter with double-layer gauze, repeat 3 times, and air-dry the snails after filtering. Obtain pretreated nail vegetable dry powder;

[0055] 4) Mixed extraction: Add 5L of distilled water to the pretreated dry powder of snails, extract in an autoclave at 115°C for 0.5h, then put it into an ultrasonic generator to adjust the frequency to 130KHZ, and the temperature is 75°C for ultrasonic extraction 30min; ...

Embodiment 3

[0059] 1) Collecting and drying: collect the nail vegetables and wash them in running water, wash them with an ultrasonic cleaner at 25KHZ for 8 minutes, put them in a constant temperature incubator at 120°C for 15 minutes; adjust to 80°C, and dry them for 8 hours to constant weight.

[0060] 2) Pulverization: pulverize the snail vegetable sample with a pulverizer, and filter it through a 100-mesh sieve to obtain the snail vegetable dry powder.

[0061] 3) Pretreatment: Take 1KG of the dry powder of scallops in step 2) in a container, add 5KG of 95% ethanol, soak for 11 hours, filter with double-layer gauze, repeat 3 times, and air-dry the snails after filtering. Obtain pretreated nail vegetable dry powder;

[0062] 4) Mixed extraction: add 5L of distilled water to the pretreated dry powder of scallops, extract in an autoclave at 115°C for 0.5h, then put it into an ultrasonic generator to adjust the frequency to 130KHZ, and the temperature is 75°C for ultrasonic extraction 30...

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PUM

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Abstract

The invention relates to an ishige okamurae polysaccharide extraction method. The method includes following steps: collecting, drying, crushing, pre-treating, mixing, extracting, centrifuging, concentrating and precipitating. Extraction through a high-pressure sterilizing pot and an ultrasonic water extraction method are combined, so that extraction rate of ishige okamurae polysaccharide is increased greatly. Content of extracted polysaccharide is higher due to the pretreatment step; water is adopted as a solvent to extract polysaccharide, penetrability to algae cells is high, extraction efficiency is high, and the water is safe and economical to use during production. Polysaccharide obtained by the method is yellowish white and odorless and has certain gel characteristics.

Description

technical field [0001] The invention relates to the field of polysaccharide extraction, in particular to a method for extracting polysaccharides from brown algae heliconia. Background technique [0002] Seaweed polysaccharide is a natural active substance, which can regulate the immune function of the body, such as promoting the proliferation and differentiation of lymphocytes, stimulating the phagocytosis of macrophages, and promoting the production of cytokines and antibodies to achieve immunity to the body. Adjustment of system functions. [0003] At present, the most widely used seaweed-extracted functional food ingredients in the world are natural seaweed polysaccharide products such as alginate extracted from seaweed, macroalgae and other brown algae. However, little research has been done on the extraction of polysaccharides from Ishigekamurai Yendo. Ishigeokamurai Yendo is a plant of the genus Ishigeokamurai of the algae Phaeophyta Ishigeokamurai. It is widely distr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00
CPCC08B37/0003C08B37/0063
Inventor 王春月张志健
Owner ZHEJIANG OCEAN UNIV
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