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Preparation method for water-soluble tamarindus indica polysaccharide

A tamarind polysaccharide and water-soluble technology is applied in the field of preparation of water-soluble tamarind polysaccharide, and can solve problems such as difficulty in meeting national standards.

Inactive Publication Date: 2018-04-10
YUNNAN MAODUOLI GRP FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the products obtained by conventional extraction processes of tamarind polysaccharides, such as hot water extraction and organic acid extraction, are difficult to meet the national standards, so a method for preparing tamarind polysaccharides that can remove proteins is needed

Method used

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  • Preparation method for water-soluble tamarindus indica polysaccharide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment one: if figure 1 Shown, the step that hot water method extracts tamarind polysaccharide is as follows:

[0026] Step 1, soak the tamarind seeds in water, dry with hot air, crush and peel, pulverize, and pass through a 60-mesh sieve to obtain a fine powder; take an appropriate amount of tamarind fine powder, add 75% ethanol according to a material-to-liquid ratio of 1:15, and stir for 12 hours. Centrifuge, precipitate and dry to obtain dry powder after removing ethanol;

[0027] Step 2: Weigh 100g of dry powder, add distilled water according to the ratio of material to liquid 1:45, heat and stir at 80°C for 20min, then increase the temperature to 100°C, boil for 5min to stop heating, cool and centrifuge to obtain the extract.

[0028] Step 3: Slowly add ethanol to the extract to make the final concentration of ethanol 50%, let stand for alcohol precipitation for 2 hours, centrifuge to obtain the precipitate, continue to dissolve the precipitate in water, and ...

Embodiment 2

[0031] Embodiment two: if figure 1 Shown, the step that citric acid solution (pH 4.6) extracts tamarind polysaccharide is as follows:

[0032] Step 1, soak the tamarind seeds in water, dry with hot air, crush and peel, pulverize, and pass through a 60-mesh sieve to obtain a fine powder; take an appropriate amount of tamarind fine powder, add 75% ethanol according to a material-to-liquid ratio of 1:15, and stir for 12 hours. Centrifuge, precipitate and dry to obtain dry powder after removing ethanol;

[0033] Step 2, weigh 100g of dry powder, add distilled water according to the ratio of material to liquid 1:45, adjust the pH to 4.6 with high-concentration citric acid solution, heat and stir at 80°C for 15min, then increase the temperature to 100°C, and boil for 5min Stop heating, cool and centrifuge to obtain the extract.

[0034] Step 3, slowly add ethanol to the extract to make the final concentration of ethanol 50%, let stand for alcohol precipitation for 2 hours, centrif...

Embodiment 3

[0037] Embodiment three: as figure 1 Shown, the step that citric acid solution (pH 4.0) extracts tamarind polysaccharide is as follows:

[0038] Step 1, soak the tamarind seeds in water, dry with hot air, crush and peel, pulverize, and pass through a 60-mesh sieve to obtain a fine powder; take an appropriate amount of tamarind fine powder, add 75% ethanol according to a material-to-liquid ratio of 1:15, and stir for 12 hours. After centrifugation, the precipitate was dried to obtain a dry powder after removing ethanol.

[0039] Step 2, weigh 100g of dry powder, add distilled water according to the ratio of material to liquid 1:45, adjust the pH to 4.0 with high-concentration citric acid solution, heat and stir at 80°C for 25min, then increase the temperature to 100°C, and boil for 5min Stop heating, cool and centrifuge to obtain the extract.

[0040] Step 3, add ethanol to the extract to make the ethanol concentration 40%, then let stand for alcohol precipitation for 2 hours...

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Abstract

The invention discloses a preparation method for a water-soluble tamarindus indica polysaccharide. The method comprises the following steps: step 1, pretreating tamarindus indica seeds to obtain a pretreated raw material; step 2, adding distilled water to the pretreated raw material according to a predetermined ratio, performing stirring uniformly, using a citric acid solution to adjust the pH to3.0-4.0, performing heating extraction under stirring at the temperature of 80 DEG C for a certain period of time, then raising the temperature to 100 DEG C, performing boiling for 5min, stopping heating, performing cooling, and performing centrifugation to obtain an extraction liquid; step 3, adding ethanol into the extraction liquid to make the final concentration of the ethanol be 40-60%, performing alcohol precipitation, performing centrifugation to obtain a precipitate, then dissolving the precipitate with water, and performing alcohol precipitation treatment repeatedly to obtain a precipitate subjected to repeated alcohol precipitation; and step 4, adding an organic reagent to the precipitate subjected to repeated alcohol precipitation, performing dehydration treatment, performing air drying, and smashing the solid substance obtained by air drying to obtain the tamarindus indica polysaccharide.

Description

technical field [0001] The invention belongs to the field of plant polysaccharide extraction, and in particular relates to a preparation method of water-soluble tamarind polysaccharide. Background technique [0002] Tamarind, also known as Tamarind, is a tall evergreen tree plant belonging to the genus Tamarindaceae. It is mainly distributed in Yunnan, Hainan, Guangxi and other places in my country, and is rich in resources. Tamarind seeds contain 65-73% non-fibrous polysaccharides, 15-20% protein, and 6-8% fat. It can be seen that the vast majority of tamarind seeds are polysaccharides, which are also called tamarind. Wang Zi polysaccharide. [0003] Tamarind polysaccharide is an edible neutral polysaccharide. Compared with other edible polysaccharides, it not only has the functions of stabilization, emulsification, thickening, water retention and film formation, but also has unique physical and chemical properties, such as good heat resistance, Salt, acid resistance, fre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00
CPCC08B37/0003
Inventor 艾连中张汇宋子波吴艳夏永军王光强熊智强
Owner YUNNAN MAODUOLI GRP FOOD
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