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Method for preparing Hypsizygus marmoreus polysaccharide chelated selenium

A technology of seafood mushroom polysaccharides and seafood mushrooms, which is applied in the direction of drug combination, anti-virus, etc., to achieve the effect of enhanced scavenging ability and high chelation rate

Inactive Publication Date: 2019-06-11
CHANGSHU INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, there are many studies and reports on the chelation of polysaccharides with iron, zinc, and calcium ions, but there are relatively few studies on the chelation of polysaccharides and selenium, especially the research on polysaccharide-selenium chelates of seafood mushrooms is rarely reported.

Method used

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  • Method for preparing Hypsizygus marmoreus polysaccharide chelated selenium
  • Method for preparing Hypsizygus marmoreus polysaccharide chelated selenium
  • Method for preparing Hypsizygus marmoreus polysaccharide chelated selenium

Examples

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Embodiment 1

[0050] Remove impurities, dry, and pulverize the seafood mushroom, and pass through a 60-mesh sieve to obtain dried seafood mushroom powder; weigh the dried seafood mushroom powder in a beaker, and use hot water extraction method: add deionized water according to the material-to-liquid ratio of 1:20, Put it in a 90°C water bath for 2 hours, stir continuously, and repeat the above process 3 times; centrifuge the obtained seafood mushroom polysaccharide filtrate for 15 minutes at a speed of 4000r / min. The solution was then concentrated at 70°C for 3 hours, and the protein in the polysaccharide concentrated solution was removed by sevage method, and the supernatant was collected after centrifugation; finally, 3 times the volume of 85% ethanol was slowly added to the solution for 12 hours to precipitate the polysaccharide gradually, and the solution was After centrifugation (centrifugation for 20 min at a centrifugal speed of 4000 r / min), the precipitates in the centrifuge tubes we...

Embodiment 2

[0054] Remove impurities, dry, and pulverize the seafood mushroom, and pass through a 60-mesh sieve to obtain dried seafood mushroom powder; weigh the dried seafood mushroom powder in a beaker, and use hot water extraction method: add deionized water according to the material-to-liquid ratio of 1:20, Put it in a 90°C water bath for 2 hours, stir continuously, and repeat the above process 3 times; centrifuge the obtained seafood mushroom polysaccharide filtrate for 15 minutes at a speed of 4000r / min. The solution was then concentrated at 70°C for 3 hours, and the protein in the polysaccharide concentrated solution was removed by sevage method, and the supernatant was collected after centrifugation; finally, 3 times the volume of 85% ethanol was slowly added to the solution for 12 hours to precipitate the polysaccharide gradually, and the solution was After centrifugation (centrifugation for 20 min at a centrifugal speed of 4000 r / min), the precipitates in the centrifuge tubes we...

Embodiment 3

[0058] Remove impurities, dry, and pulverize the seafood mushroom, and pass through a 60-mesh sieve to obtain dried seafood mushroom powder; weigh the dried seafood mushroom powder in a beaker, and use hot water extraction method: add deionized water according to the material-to-liquid ratio of 1:20, Put it in a 90°C water bath for 2 hours, stir continuously, and repeat the above process 3 times; centrifuge the obtained seafood mushroom polysaccharide filtrate for 15 minutes at a speed of 4000r / min. The solution was then concentrated at 70°C for 3 hours, and the protein in the polysaccharide concentrated solution was removed by sevage method, and the supernatant was collected after centrifugation; finally, 3 times the volume of 85% ethanol was slowly added to the solution for 12 hours to precipitate the polysaccharide gradually, and the solution was After centrifugation (centrifugation for 20 min at a centrifugal speed of 4000 r / min), the precipitates in the centrifuge tubes we...

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Abstract

The invention discloses a method for preparing Hypsizygus marmoreus polysaccharide chelated selenium. The method comprises the steps of adding sodium selenite into distilled water for complete dissolution, so as to prepare a sodium selenite solution having an initial mass concentration of 6-7 mg / mL, adding Hypsizygus marmoreus polysaccharide according to a mass ratio of the Hypsizygus marmoreus polysaccharide to sodium selenite being (5.5-6):1, adjusting the pH to 4.5-6, conducting chelation for 5.5-7 hours at room temperature, and then adding absolute ethanol solution with an amount being 3 times of volume of the chelation system, conducting standing still for precipitation, then conducting centrifugation to take a precipitate, and finally conducting drying to obtain the Hypsizygus marmoreus polysaccharide chelated selenium. The chelation rate of the method of the invention is high (up to 10.07%); and compared with Hypsizygus marmoreus polysaccharide, rhe ability of the Hypsizygus marmoreus polysaccharide chelated selenium to scavenge DPPH free radicals and hydroxyl radicals is enhanced.

Description

technical field [0001] The invention relates to a preparation method of a chelate, in particular to a preparation method of selenium chelated with polysaccharides from seafood mushrooms, and belongs to the technical field of chelation. Background technique [0002] Seafood mushroom (Hypsizygus marmoreus) is also known as the real ji mushroom, crab-flavored mushroom, and spot mushroom. It is a rare edible fungus, belonging to the genus Hypsizygus marmoreus in the white mushroom family. Its fruiting body size is medium to large, It is a low-temperature herbaceous fungus with a growth temperature of 5-30°C. The nutritional value and medicinal value of seafood mushrooms are very high. Seafood mushroom is a food with high carbohydrate, protein, cellulose, and low fat content, and the amino acid in seafood mushroom protein contains 8 kinds of essential amino acids needed by the human body. [0003] Seafood mushrooms contain several kinds of polysaccharides. At present, the resea...

Claims

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Application Information

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IPC IPC(8): C08B37/00A61P39/06
Inventor 陈义勇薛依婷徐紫依张泽张子轶丁霄吴欣怡蒋晗
Owner CHANGSHU INSTITUTE OF TECHNOLOGY
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