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Method for improving content and extraction rate of flavonoids in fruit bodies of Stropharia rugoso-annulata

A technology of flavonoids and large spherical caps, applied in the biological field, can solve the problems of increasing the content of flavonoids that have not been seen yet, and achieve the effects of low cost, obvious effect and short production cycle

Active Publication Date: 2010-08-04
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, according to literature reports, the content of flavonoids in Stropharia stropharcoides is only about 1‰ of its dry matter composition, and there is no technical research literature report on increasing the content of flavonoids in the fruiting bodies of Stropharia stropharco

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1 Extraction and content determination of flavonoids in the fruiting body of Stropharia grandis

[0020] Extraction steps of flavonoids from the fruiting body of Stropharia stropharcoides: drying the fruiting body of Stropharia stropharius (dry product) at 60°C, grinding and passing through a 70-mesh sieve → extraction by reflux of food-grade industrial alcohol solution → decompression and suction filtration Separate the supernatant, constant volume→concentrate by rotary evaporation→freeze-dry.

[0021] Determination method of flavonoids content in the fruit body of Stropharia stropharcoides: take rutin as standard sample, adopt colorimetric method, measure the content of flavonoids in the extraction liquid of flavonoids of Stropharia stropharia, calculate the yield of flavonoids Rate.

[0022] Calculation formula:

[0023] Wash, dry, and pulverize the fruiting bodies of Stropharia stropharia harvested in the field; accurately weigh 15.25g of Stropharia stro...

Embodiment 2

[0025] Embodiment 2 The comparison of different Stropharia stropharia culture substrate formulations

[0026] (1) Cultivation

[0027] The Stropharia stropharius is planted in an outdoor raw material pastoral cultivation method, and different medium formulations are selected: 100% Flammulina velutipes chaff, 100% chaff, 50% chaff + 50% straw and 33% chaff + 67% sawdust is the cultivation raw material.

[0028] (2) Calculation of extraction rate of flavonoids

[0029] The fruiting bodies of Stropharia stropharia harvested in the field were cleaned, and the extracting solution of flavonoids in the fruiting bodies of Stropharia stropharii was obtained according to the extraction step of flavonoids in the fruiting bodies of Stropharia stropharii described in Example 1, according to Example 1 According to the method for determining the content of strophobia flavonoids and the formula for calculating the yield of flavonoids, the extraction rate of flavonoids in the fruiting bodies...

Embodiment 3

[0035] Example 3 Extraction and content determination of flavonoids in the fruiting body of Stropharia stropharco

[0036] The stropharia stropharia is planted in an outdoor raw material pastoral whole-batch cultivation method, with 100% chaff as the cultivation material for cultivation, and the fruiting bodies of stropharia stropharia harvested in the field are cleaned, dried at 60°C, and ground to 70 mesh sieve. Accurately weigh 1g of stropharia stropharia powder of 70 meshes, extract by reflux method for 2 hours under the extraction conditions of material ratio 1:70 (W / V), 90% (volume) food-grade industrial alcohol, and temperature 90°C. Colorimetric method, using rutin as the reference substance to determine the total flavonoid content of the extract of Stropharia stropharia was 5.16‰.

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Abstract

The invention relates to a method for improving the content and extraction rate of flavonoids in fruit bodies of Stropharia rugoso-annulata and belongs to the field of biotechnology. In the method, waste resources such as straw, husk and wooden meal are used as a culture medium of Stropharia rugoso-annulata to cultivate the Stropharia rugoso-annulata and conditions influencing the extraction of the flavonoids of the Stropharia rugoso-annulata are further optimized so as to improve the content and the extraction rate of the flavonoid compounds of the Stropharia rugoso-annulata. The formula of the Stropharia rugoso-annulata culture medium comprises 100 percent of husk or 50 percent of husk and 50 percent of straw, and the Stropharia rugoso-annulata is produced and grown in a mode of outdoor raw meal idyllized whole ridge cultivation to produce the fruit bodies of the Stropharia rugoso-annulata. The conditions for optimizing the extraction rate of the extraction rate of the flavonoids in the fruit bodies of the Stropharia rugoso-annulata comprise that: the material to solvent (W / V) ratio is 1:40-70; the extraction solvent is 80 to 90 (V) percent food grade industrial alcohol; the extraction time is 2 to 3 hours; and the extraction temperature is 70 to 90 DEG C. The method has the advantages of recycling waste, environmental protection, simply and conveniently operated extraction method, short production period and great economic benefits.

Description

technical field [0001] The invention relates to a method for increasing the content of flavonoids in the fruiting body of Stropharia stropharii and its extraction efficiency, and belongs to the field of biotechnology. Background technique [0002] Large Stropharia ( Strophariarugoso-annulata Farlow ) belongs to the Basidiomycota ( Basidomycota ), Laminaria ( Hymenomycletes ), Agaricales ( Agaricales ), Strophariaceae ( Strophariaceae ), Stropharia ( Stropharia ). Also known as stropharia stropharia, stropharia ruffles, burgundy stropharia, stropharia pei's, false black umbrella of pei's. It is one of the famous edible fungi artificially cultivated in European and American countries, and it is also one of the edible fungi recommended by the Food and Agriculture Organization of the United Nations (FAO) to developing countries. Stropharia stropharia is tender in texture, crisp in handle, bright in color, delicious in taste, delicious in fragrance, strong in dried mu...

Claims

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Application Information

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IPC IPC(8): A01G1/04A61K36/07A61P39/06
Inventor 陈君琛沈恒胜吴俐李怡彬汤葆莎
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI