Method for preparing okra polysaccharide and pectin as well as pill preparation thereof

A technology of okra tender fruit and polysaccharides, which is applied in food preparation, food science, application, etc., can solve the problems of long-term consumption of health food, low purity of functional components, and damage of functional components, and achieve high content of functional components, easy to take and carry , the effect of lowering blood fat

Inactive Publication Date: 2011-04-06
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the harvest of okra fruit has a certain seasonality, and the tender fruit is directly eaten as a health-care vegetable, which has the disadvantages of short shelf life and inconvenient long-term preservation
If the tender fruit is not eaten or processed in time after picking, it will soon rot and lose its nutritional value. Therefore, the tender fruit of okra cannot be directly used as a health food for long-term consumption
[0005] The method for extracting polysaccharides from tender okra fruits is only reported (CN101797274A, CN1823855A) to extract okra seeds and tender fruits by decocting in water. In addition to extracting polysaccharides, this method can also extract a large amount of water-soluble impurities, which are highly viscous. , filtration is difficult, and the extraction temperature is high, the concentration efficiency is low, and the high temperature operation is easy to cause damage to the functional components, and the purity of the functional components of the obtained extract is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The okra polysaccharide and pectin are prepared by the following methods: 1) raw material processing: take the tender okra fruit, slice it in cross section, dry it in the sun or air, grind it into a coarse powder, and pass it through a 20-mesh sieve; 2) Percolation extraction: put The above-mentioned okra powder is packed into a percolation cylinder, soaked with 70% water-containing ethanol equivalent to 1 times of the dried okra fruit powder for 10 hours, and then packed into the percolation barrel, and filled with 70% water-containing ethanol equivalent to 10 times of the dry okra fruit powder. Carry out percolation extraction with ethanol, adjust the flow rate, and collect the percolation extract at a flow rate of 8 mL / min; 3) Vacuum concentration: Concentrate the percolation extract to 1 / 10 of the original volume in a vacuum film at a water bath temperature below 60°C to obtain concentrated 4) Alcohol precipitation of polysaccharides and pectin: add 95% industrial al...

Embodiment 2

[0033]The okra polysaccharide and pectin are characterized in that they are prepared by the following method: 1) raw material processing: take the tender okra fruit, slice it in cross section, dry it in the sun or air, grind it into a coarse powder, and pass it through a 20-mesh sieve; 2) percolation Extraction: put the above-mentioned okra coarse powder into the percolation barrel, infiltrate with 60% hydrous ethanol equivalent to 0.8 times of the dried okra fruit coarse powder for 6 hours, then put it into the percolation barrel, and use 8 times of the okra dry fruit coarse powder Carry out percolation extraction with 60% aqueous ethanol, adjust the flow rate, and collect the percolation extract at a flow rate of 6 mL / min; 3) Vacuum concentration: Concentrate the percolation extract to 1 / 8 of the original volume in a vacuum film at a water bath temperature below 60°C , to obtain a concentrated solution; 4) Alcohol precipitation of polysaccharides and pectin: add 95% industria...

Embodiment 3

[0037] The okra polysaccharide and pectin are characterized in that they are prepared by the following method: 1) raw material processing: take the tender okra fruit, slice it in cross section, dry it in the sun or air, grind it into a coarse powder, and pass it through a 20-mesh sieve; 2) infiltration Extraction: put the above-mentioned okra powder into a percolation cylinder, soak it with 80% ethanol containing water equivalent to 0.6 times of the dried okra fruit powder for 8 hours, then pack it into the percolation barrel, and use 12 times of the okra dry fruit powder 80% aqueous ethanol was used for percolation extraction, and the flow rate was adjusted to collect the percolation extract at a flow rate of 8 mL / min; 3) Vacuum concentration: the percolation extract was concentrated to 1 / 2 of the original volume in a vacuum film at a water bath temperature below 60°C. 10. Obtain the concentrated solution; 4) Alcohol precipitation of polysaccharides and pectin: add 95% industr...

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Abstract

The invention relates to a method for preparing an okra polysaccharide and pectin as well as a pill preparation thereof, belonging to the technical field of health foods. The method comprises the steps of: in the extraction of the okra polysaccharide and the pectin, drying and grinding young fruits of the okra as raw materials into coarse powders, carrying out percolation extraction, and concentrating a percolation extracting solution with a vacuum film to obtain a concentrated solution; carrying out alcohol precipitation on the concentrated solution to obtain a polysaccharide and pectin precipitate, transferring to a refrigerator for cooling, staying overnight, and then pouring an upper-layer solution to obtain a polysaccharide and pectin extractum object; freeze-drying or spray-drying the extractum object to obtain an okra polysaccharide and pectin dry powder; and mixing the okra polysaccharide and pectin dry powder as the raw material with a mixed substrate according to the ratio of 1:1-1:3 to prepare the pill preparation. The prepared product has the health care efficacy of resisting fatigue, delaying aging, improving digestion, invigorating the stomach, moistening the intestine, protecting the liver, strengthening the kidney, reducing the blood fat, enhancing the human endurance and the immunity of the organism, and the like and has the advantages of high bioavailability, quick oral-taking absorption, high content of functional components, remarkable health care function and convenience eating and carrying.

Description

technical field [0001] The invention belongs to the technical field of health food, in particular to a preparation method of okra polysaccharides, pectin and drop pill preparations thereof. Background technique [0002] Okra [ Abelmoschus esculentus (L.) Moench] is an annual herbaceous plant of the genus Okra in the Malvaceae family, also known as croissant, kidney-tonifying grass, etc. Okra is suitable for planting in tropical and subtropical regions, and okra is distributed and cultivated in the northern and southern regions of my country. Because okra is rich in polysaccharides, pectin, viscous glycoproteins, flavonoids, trace elements, amino acids and other functional ingredients, it has been designated as the first choice vegetable for athletes and health food for the elderly in many countries, and is also known as "Plant Viagra" and "Green ginseng", it can be seen that it is a new type of health-care vegetable with high nutritional value. [0003] The okra tender fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L5/00C08L5/06C08B37/00C08B37/06A23L1/29A23L33/00
Inventor 袁珂廖海兵刘华亮刘剑波姜冬青徐殿宏
Owner ZHEJIANG FORESTRY UNIVERSITY
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