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Method for extracting pepper polysaccharide from pepper residue

A technology for pepper residue and pepper, which is applied to the field of extracting pepper polysaccharide from pepper residue and extracting pepper polysaccharide, can solve the problems of increasing the amount of chemical reagents, not suitable for large-scale production, complicated steps, etc., and achieves reasonable step design, improved extraction rate, The effect of increasing the dissolution rate

Inactive Publication Date: 2014-06-11
青岛赛特生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method is only in the stage of laboratory research, and many operational steps, such as washing with ether in the separating funnel for multiple times to remove fat, are completely unsuitable for large-scale industrial production.
In addition, this method adopts the method of extracting crude capsicum polysaccharide first, and then purifying, which not only has complicated steps, but also increases the consumption of chemical reagents, and at the same time, the extraction rate is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for extracting capsicum polysaccharides from capsicum residue, comprising seven steps of degreasing, enzyme treatment, water extraction, alcohol precipitation, protein removal, membrane filtration and drying:

[0019] (1) Degreasing: Weigh 1 kg of chili residue, crush it to obtain chili residue powder with a fineness of 40 mesh; add 1 liter of 98% ethanol, reflux and extract at 50°C for 2 hours, filter, and collect the filter residue;

[0020] (2) Enzyme treatment: volatilize the ethanol in the above filter residue to below 1%, add 3 liters of water, adjust the pH value to 9 with an appropriate amount of 5mol / L sodium hydroxide solution; add 5g trypsin, heat up to 40°C, keep warm, Stir for 2 hours; add 5 mol / L hydrochloric acid solution to adjust the pH to 5.5, add 10 g of cellulase, heat up to 65°C, keep warm, and stir for 5 hours.

[0021] (3) Leaching: the above raw materials were heated to 70°C, kept for 10 minutes, added 3 liters of water, kept at 60°C, st...

Embodiment 2

[0027] A method for extracting capsicum polysaccharides from capsicum residue, comprising seven steps of degreasing, enzyme treatment, water extraction, alcohol precipitation, protein removal, membrane filtration and drying:

[0028] (1) Degreasing: Weigh 1 kg of chili residue, crush it to obtain chili residue powder with a fineness of 300 mesh; add 6 liters of 98% ethanol, reflux and extract at 80° C. for 2 hours, filter, and collect the filter residue;

[0029] (2) Enzyme treatment: volatilize the ethanol in the above-mentioned filter residue to below 1%, add 1 liter of water, adjust the pH value to 9 with an appropriate amount of 1mol / L sodium hydroxide solution; add 15g of trypsin, heat up to 20°C, keep warm, Stir for 2 hours; add 1 mol / L hydrochloric acid solution to adjust the pH to 4, add 30 g of cellulase, heat up to 45°C, keep warm, and stir for 1 hour.

[0030] (3) Leaching: the above raw materials were heated to 100°C, kept for 5 minutes, added 1 liter of water, kep...

Embodiment 3

[0036] A method for extracting capsicum polysaccharides from capsicum residue, comprising seven steps of degreasing, enzyme treatment, water extraction, alcohol precipitation, protein removal, membrane filtration and drying:

[0037] (1) Degreasing: take 1 kg of chili residue, crush it to obtain chili residue powder with a fineness of 100 mesh; add 3 liters of 98% ethanol, reflux and extract at 65° C. for 1 hour, filter, and collect the filter residue;

[0038](2) Enzyme treatment: volatilize the ethanol in the above filter residue to below 1%, add 3 liters of water, adjust the pH value to 9 with an appropriate amount of 2mol / L sodium hydroxide solution; add 10g trypsin, heat up to 30°C, keep warm, Stir for 3 hours; add 2mol / L hydrochloric acid solution to adjust the pH to 5, add 20g of cellulase, heat up to 55°C, keep warm, and stir for 3 hours.

[0039] (3) Leaching: the above raw materials were heated to 80°C, kept for 8 minutes, added 2 liters of water, kept at 65°C, stirr...

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Abstract

The invention discloses a method for extracting pepper polysaccharide from pepper residue. The method comprises seven steps of degreasing, enzyme treatment, water digestion, alcohol precipitation, deproteinization, membrane filtration and drying. The method has the beneficial effect that (1) by adopting the composite double-enzyme technology in which the cellulase is used for enzymolysis of the cellulose in the pepper residue; the trypsin is used for enzymolysis of the macromolecule protein in the pepper residue, and once the cellulose and the macromolecule protein are subjected to enzymolysis, the dissolution rate of the pepper polysaccharide is increased, so that the extraction rate of the pepper polysaccharide is increased; (2) by adopting the ultra-filtration membrane filtering technology, molecules of which the molecular weight is less than 10000 are filtered, so that the purity of the pepper polysaccharide is increased; and (3) the pepper polysaccharide prepared by the method is high in purity, a product does not need to be further purified, and moreover the step design is reasonable, so that the method is beneficial for large-scale industrial production.

Description

technical field [0001] The invention belongs to the field of extraction and separation of natural products, and relates to a method for extracting capsicum polysaccharides, in particular to a method for extracting capsicum polysaccharides from capsicum residue. Background technique [0002] Capsicum is a plant of the genus Capsicum in the family Solanaceae, which has the functions of dispelling cold, stopping dysentery, killing insects, enhancing appetite and promoting digestion. In medicine, chili has the effects of invigorating the stomach, helping digestion, preventing gallstones, improving heart function, lowering blood sugar, losing weight and preventing colds. Capsicum can be used to extract capsanthin and capsaicin. In recent years, the scale of production of capsanthin in my country has become larger and larger. The annual output of capsanthin has reached thousands of tons, and the output value is close to 2 billion yuan. While producing capsanthin, a large amount ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/00
Inventor 王东王发合王文丽孟祥云鞠明超
Owner 青岛赛特生物科技有限公司
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