Carboxymethylated auricularia auricula polysaccharide and crude polysaccharide, and preparation method and application thereof

A black fungus polysaccharide, carboxymethylation technology, applied in the application, food preparation, food science and other directions, can solve problems such as no patent disclosure, and achieve the effect of improving antioxidant activity and good solubility

Active Publication Date: 2012-01-18
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

So far, there have been no domestic and foreign literature reports on the preparation and antioxidant activity of black fungus polysaccharide carboxymethylated derivatives, and no corresponding patent publications

Method used

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  • Carboxymethylated auricularia auricula polysaccharide and crude polysaccharide, and preparation method and application thereof
  • Carboxymethylated auricularia auricula polysaccharide and crude polysaccharide, and preparation method and application thereof
  • Carboxymethylated auricularia auricula polysaccharide and crude polysaccharide, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh 100g of black fungus powder, put it in a round bottom flask, reflux in a hot water bath for 2 times according to the material-to-liquid ratio of 1:50, extraction time of 2 hours, and extraction temperature of 80°C, then centrifuge after cooling, and combine Supernatant: the above supernatant was concentrated under reduced pressure, and 4 times the volume of 95% ethanol was added for precipitation, and the resulting precipitate was centrifuged and freeze-dried to obtain a crude polysaccharide (AAP) sample powder. The black fungus polysaccharide yield was 20.52%. Take black fungus crude polysaccharide sample 1.0g and dissolve in 40mL isopropanol, after stirring vigorously at room temperature for 15min, add 7mL of 20% NaOH dropwise to the above stirring solution, stir and react at room temperature for 1h, then add 0.5g chloroacetic acid Dissolve in a small amount of distilled water, slowly add to the above reaction solution, place the reaction mixture in a consta...

Embodiment 2

[0023] Weigh 100g of black fungus powder, place it in a round bottom flask, and carry out reflux extraction in a hot water bath for 2 times according to the material-to-liquid ratio of 1:60, extraction time of 3 hours, and extraction temperature of 90°C, and the rest of the steps are the same as in Example 1. The extraction method of black fungus crude polysaccharide, the yield of black fungus polysaccharide is 27.23%. Take black fungus crude polysaccharide sample 1.0g and dissolve in 40mL isopropanol, after stirring vigorously at room temperature for 15min, add 7mL of 20% NaOH dropwise to the above stirring solution, stir and react at room temperature for 1h, then add 1.0g chloroacetic acid Dissolved in a small amount of distilled water, slowly added to the above reaction solution, the reaction mixture was placed in a 40°C constant temperature water bath for 3 hours, and the remaining steps were the same as the preparation method of carboxymethylated black fungus crude polysac...

Embodiment 3

[0025] Weigh 100g of black fungus powder, place it in a round bottom flask, and carry out reflux extraction in a hot water bath for 2 times according to the material-to-liquid ratio of 1:70, extraction time of 4 hours, and extraction temperature of 100°C, and the rest of the steps are the same as those in Example 1. The extraction method of black fungus crude polysaccharide, the yield of black fungus polysaccharide is 32.24%. Take black fungus crude polysaccharide sample 1.0g and dissolve in 40mL isopropanol, stir vigorously at room temperature for 15min, add 7mL of 20% NaOH dropwise to the above stirring solution, stir and react at room temperature for 1h, then add 1.5g chloroacetic acid Dissolved in a small amount of distilled water, slowly added to the above reaction solution, the reaction mixture was placed in a 60°C constant temperature water bath for 4 hours, and the remaining steps were the same as the preparation method of carboxymethylated black fungus crude polysaccha...

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Abstract

The invention discloses carboxymethylated auricularia auricula polysaccharide and crude polysaccharide, and a preparation method and application thereof, and belongs to the technical field of polysaccharide modification. The substitution degree of the carboxymethylated auricularia auricula crude polysaccharide is 0.857, and the solubility of the carboxymethylated auricularia auricula crude polysaccharide is 0.6mg / ml; and the solubility of the carboxymethylated auricularia auricula polysaccharide is 26mg / ml and the molecular weight of the carboxymethylated auricularia auricula polysaccharide is 3.4*10<6>Da. In-vitro antioxidant experiments for the carboxymethylated auricularia auricula crude polysaccharide and the carboxymethylated auricularia auricula polysaccharide prove that: compared with non-carboxymethylated auricularia auricula polysaccharide, the polysaccharides have obviously high effect of removing DPPH radicals, hydroxy radicals, and ABTS+radicals and obviously high solubility, and can serve as antioxidants and functional food and food additives.

Description

technical field [0001] The invention relates to a carboxymethylated black fungus polysaccharide, its preparation method and its application, and belongs to the technical field of polysaccharide modification. Background technique [0002] Black Fungus( Auricularia auricularis (L.ex Hook) Underw), also known as wood moth, tree chicken, cloud ear, ear, etc., belongs to the fungus Basidiomycetes, Tremellata, Agaricaceae, Auricularia, widely distributed in Northeast Asia in the temperate zone of the northern hemisphere, especially Is the Northeast of my country. Black fungus is not only delicious, but also rich in nutrition. A comprehensive nutritional analysis shows that black fungus is rich in protein, various amino acids, cellulose, vitamins and minerals, etc. (Wu Xianrui. Quality Standards and Nutrients of Black Fungus. China Forest By-products, 1996, 36(1): 21-22.) , has the laudatory title of "meat in vegetarian food" and "king of vegetarian food". It is a kind of black n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00A23L1/09
Inventor 仰榴青赵婷吴向阳魏红张敏周叶张冰涛
Owner JIANGSU UNIV
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