Preparation method of suaeda salsa biogenetic salt

A technology of Suaeda salsa and biological salt, which is applied in the field of extracting plant active ingredients, can solve the problems of low yield rate of biological salt and low nutrient content of biological salt, and achieve the goal of increasing pore dissolution volume, promoting release, and increasing yield Effect

Inactive Publication Date: 2018-02-16
WEIFANG YOURONG IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The methods for preparing biological salts in the prior art include enzymatic hydrolysis or water extraction to prepare biological salts, but the yield of biological salts obtained by the above method is low, and the nutrients contained in biological salts are few, so in view of the above problems, there are It is necessary to establish a preparation method of Suaeda salsa biological salt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0026] A preparation method of Suaeda salsa biological salt, comprising the following steps:

[0027] (1) Microwave-assisted enzymatic hydrolysis: wash and dry the freshly picked Suaeda salsa, add deionized water according to the ratio of material to liquid 1:5, homogenize, and then add 0.1% by weight of Suaeda salsa The complex enzyme (cellulase, bromelain and xylanase mixed in a ratio of 1:1.5:1), mixed, adjusted to pH 4.5, microwave leaching for 10s at 30°C, power 360W, extracted The number of times is 3 times, each interval is 1min), filter, and collect supernatant and precipitate respectively;

[0028] (2) Fermentation: get the precipitate that step (1) collects, add deionized water according to the ratio of solid-liquid ratio 1:5, then add the compound bacterial classification of 1% of precipitate weight (Streptococcus thermophilus and Bulgaricus bulgaricus according to quality ratio of 0.3:0.2), mix well, adjust the temperature to 25°C, stop the fermentation after 12 h...

example 2

[0034] A preparation method of Suaeda salsa biological salt, comprising the following steps:

[0035] (1) Microwave-assisted enzymatic hydrolysis: wash and dry the freshly picked Suaeda salsa, add deionized water according to the ratio of material to liquid 1:8, homogenize, and then add 0.15% by weight of Suaeda salsa The compound enzyme (cellulase, bromelain and xylanase mixed according to the ratio of 2:1.5:1), mix well, adjust the pH to 4.8, microwave leaching for 12s at 35°C and 400W power, extract The number of times is 4 times, each interval is 1.5min, filter, and collect the supernatant and sediment respectively;

[0036] (2) Fermentation: get the precipitate that step (1) collects, add deionized water according to the ratio of solid-liquid ratio 1:8, then add the compound bacterial classification (thermophilus streptococcus and bulgaricus according to mass of 1.5% of sediment weight) ratio of 0.3:0.5), mix well, adjust the temperature to 30°C, stop the fermentation fo...

example 3

[0042] A preparation method of Suaeda salsa biological salt, comprising the following steps:

[0043] (1) Microwave-assisted enzymolysis: wash and dry the freshly picked Suaeda salsa, add deionized water according to the ratio of material to liquid 1:8, homogenize, and then add 0.25% by weight of Suaeda salsa The compound enzyme (cellulase, bromelain and xylanase mixed according to the ratio of 5:2:2), mixed evenly, adjusted the pH to 5.5, and microwave leached for 15s at 42°C with a power of 450W, extracted The number of times is 4 times, each time interval is 2min), filter, collect supernatant and sediment respectively;

[0044] (2) Fermentation: get the precipitate that step (1) collects, add deionized water according to the ratio of solid-liquid ratio 1:10, then add the compound bacterial classification (thermophilus streptococcus and bulgaricus according to quality of 2.5% of sediment weight) ratio of 0.7:1.2), mix well, adjust the temperature to 35°C, stop the fermentatio...

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PUM

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Abstract

The invention relates to the technical field of plant extraction, in particular to a preparation method of suaeda salsa biogenetic salt. The method comprises the following steps of microwave-assistedenzymolysis, fermentation, ultrasonic extraction, decolorization treatment and heavy metal removal. The preparation method disclosed by the invention can greatly improve the yield of the suaeda salsabiogenetic salt.

Description

technical field [0001] The invention relates to the technical field of plant active ingredient extraction, in particular to a preparation method of Suaeda salsa biological salt. Background technique [0002] Suaeda salsa is a typical true halophyte, which is widely distributed on saline land such as coastal tidal flats. It is a natural resource with great development potential and has great economic, ecological and social benefits. Suaeda salsa contains a variety of trace elements, and the stems and leaves of the Suaeda salsa plant contain extremely high salt content, which is a rare source of nutritional biological salt. [0003] The methods for preparing biological salts in the prior art include enzymatic hydrolysis or water extraction to prepare biological salts, but the yield of biological salts obtained by the above method is low, and the nutrients contained in biological salts are few, so in view of the above problems, there are It is necessary to establish a method f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40
CPCA23L27/40
Inventor 王胜
Owner WEIFANG YOURONG IND
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