Preparation method of allium chinense polysaccharide

A technology of onion and polysaccharides, applied in the field of new preparation of onion polysaccharides, to achieve the effect of high yield, high quality and high purity of polysaccharides

Inactive Publication Date: 2013-01-02
JIANGXI TIANCHANG AGRI TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But at present, relevant literature has only carried out resear

Method used

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Effect test

Embodiment 1

[0017] Dry the onion head, crush it through a 20-mesh sieve and weigh 10 g, soak it with 50% ethanol for 30 minutes, then add 220ml of 80°C hot water for extraction, extract it for 8 minutes and then filter it with suction, concentrate the filtrate, add 95% ethanol to make The final concentration of ethanol in the solution is 85%, and after standing for 12 hours, the precipitate is the precipitation of the polysaccharide of scallops. Sequentially add absolute ethanol, acetone, and ether in an amount of 1 times the weight and volume of the precipitate to the onion polysaccharide precipitate, wash, remove the supernatant and freeze-dry the obtained precipitate to obtain the onion polysaccharide.

Embodiment 2

[0019] Dry the onion head, crush it through a 20-mesh sieve, weigh 10 g, soak it with 40% ethanol for 30 minutes, then add 180 ml of hot water at 70°C for extraction, extract it for 4 minutes, and filter it with suction, concentrate the filtrate, add 95% ethanol to make The final concentration of ethanol in the solution is 85%, and after standing for 12 hours, the precipitate is the precipitation of the polysaccharide of scallops. Sequentially add absolute ethanol, acetone, and ether in an amount of 1 times the weight and volume of the precipitate to the onion polysaccharide precipitate, wash, remove the supernatant and freeze-dry the obtained precipitate to obtain the onion polysaccharide.

Embodiment 3

[0021] Dry the onion head, crush it through a 20-mesh sieve, weigh 10 g, soak it with 30% ethanol for 30 minutes, then add 140ml of 70°C hot water for extraction, extract it for 6 minutes and then filter it with suction, concentrate the filtrate, add 95% ethanol to make The final concentration of ethanol in the solution is 85%, and after standing for 12 hours, the precipitate is the precipitation of the polysaccharide of scallops. Sequentially add absolute ethanol, acetone, and ether in an amount of 1 times the weight and volume of the precipitate to the onion polysaccharide precipitate, wash, remove the supernatant and freeze-dry the obtained precipitate to obtain the onion polysaccharide.

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Abstract

The invention relates to a preparation method of allium chinense polysaccharide. According to the preparation method, allium chinense is adopted as main raw material, sieving is carried out after the raw materials are processed into powder, and an internal boiling method is adopted: ethanol is added for infiltration, then, hot water is added for extraction, suction filtration is carried out after completion of the extraction, the filtrate is concentrated, the ethanol is added so that the final concentration of the ethanol is 60 percent to 90 percent, still standing is carried out for 12 hours, and precipitates are polysaccharide. Anhydrous ethanol, acetone and diethyl ether with the quantity being one time or two times of the weight volume of the precipitates are sequentially added into the allium chinense polysaccharide precipitates for washing, precipitates obtained after supernate removal are frozen and dried, and the allium chinense polysaccharide is obtained. The method has the advantages that the process is simple, the cost is low, the raw material sources are wide, in addition, the internal boiling method is used for extracting the allium chinense polysaccharide, the extraction velocity can be accelerated, and the yield of the allium chinense polysaccharide can also be improved. Researches show that allium chinense contains rich polysaccharide, and specific biological activity effects of the allium chinense are realized in the aspects of tumor resistance, anti-inflammation, antivirus, hyperglycemic, aging resistance, anticoagulation and the like.

Description

technical field [0001] The invention belongs to a method for extracting plant active ingredients, and in particular relates to a novel preparation method of onion polysaccharide. Background technique [0002] Allium Chinense G. Don, also known as buckwheat head, scallion, scallion head, wild garlic, wild leek, etc., is a herbaceous plant of the genus Allium in the family Liliaceae. Onion head is pungent and bitter in taste, warm in nature, non-toxic, and has the effects of regulating qi, widening the chest, unblocking yang, and dispelling stagnation. The meat of the onion is white and tender, rich in sugar, protein, calcium, iron, carotene, vitamin C, 16 kinds of amino acids and a variety of pharmacological components. . Many ingredients contained in the onions also have good therapeutic or auxiliary therapeutic effects on coronary heart disease, angina pectoris, gastric neurosis, gastroenteritis, retching, chronic bronchitis, wheezing, coughing and other diseases. Theref...

Claims

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Application Information

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IPC IPC(8): C08B37/00
Inventor 肖小年李朝明许英伟桂菲菲易醒熊志华刘剑青
Owner JIANGXI TIANCHANG AGRI TECH DEV
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