Method for preparing arabitol by flammulina velutipes

A technology for arabitol and Flammulina velutipes, which is applied in the field of natural products and food additives, can solve the problems of low yield, long fermentation time, low conversion rate, etc., and achieves the effects of high added value, simple equipment and small equipment investment.

Inactive Publication Date: 2013-01-16
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main factors restricting the production of D-a...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 100kg of fresh Flammulina velutipes fruiting body is placed in a heat pump dryer, first dried at 60°C for 3 hours, then dried at 30°C until the moisture content is 10%, and about 11kg of dried Flammulina velutipes fruiting body is obtained, which is crushed with a plant pulverizer. Crush into 5-30 mesh coarse powder. Put Flammulina velutipes coarse powder in a large-capacity wide-mouth glass bottle, add 95% edible alcohol, soak the noodles, soak and extract at room temperature for 24 to 48 hours, pour out the alcohol extract, and set aside. Then add 95% edible alcohol to extract for 24 hours, repeat twice. The three extracts were combined, and the ethanol was recovered by a rotary evaporator at 50° C. under reduced pressure until the solid content was 70%. The concentrated solution after recovery of alcohol was crystallized at 4°C for 72 hours, filtered and separated with a 300-mesh nylon filter cloth to obtain arabitol crystals and clear liquid. The supernatant was c...

Embodiment 2

[0027] 100kg of mushroom heads cut from the fruiting bodies of fresh Flammulina velutipes, placed in a hot air dryer, dried at 80°C until the water content is 10%, to obtain about 12kg of dried Flammulina velutipes mushroom heads, which are crushed into 5-30 meshes with a plant grinder meal. Put the Flammulina velutipes powder into a large-capacity wide-mouth glass bottle with a plug, add 95% edible alcohol, soak the noodles, soak and extract at room temperature for 24-48 hours, pour out the alcohol extract, and set aside. Then add 95% edible alcohol to extract for 24 hours, repeat twice. The three extracts were combined, and the ethanol was recovered by a rotary evaporator at 50° C. under reduced pressure until the solid content was 70%. Subsequent operations are the same as in Example 1. According to different raw materials of Flammulina velutipes, 30-120g of refined arabitol can be obtained per kilogram of dried Flammulina velutipes head.

Embodiment 3

[0029]Fresh Flammulina velutipes sporocarp 100kg is placed in a hot air drier and dried to a moisture content of 10% at 60-100°C to obtain about 11kg of dried Flammulina velutipes sporocarp, which is pulverized into 5-30 mesh coarse powder with a plant pulverizer. Put Flammulina velutipes coarse powder in a large-capacity wide-mouth glass bottle, add 95% edible alcohol, soak the noodles, soak and extract at room temperature for 24 to 48 hours, pour out the alcohol extract, and set aside. Then add 95% edible alcohol to extract for 24 hours, repeat twice. The three extracts were combined, and the ethanol was recovered by a rotary evaporator at 50° C. under reduced pressure until the solid content was 70%. Cool the concentrated solution after alcohol recovery to room temperature, add 1.0% volume fraction of arabitol seed crystals, then place it at 4°C for crystallization for 48 hours, and filter and separate the arabitol crystals and clear liquid with nylon filter cloth. The sup...

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Abstract

The invention relates to a method for preparing arabitol by flammulina velutipes, which utilizes the characteristic that flammulina velutipes sporocarp contains rich arabitol to prepare the low-cost and environment-friendly arabitol by taking the flammulina velutipes sporocarp as a raw material; and the product can be taken as natural sweetener and functional food raw material. The method comprises the steps of: drying the fresh flammulina velutipes sporocarp, and then using high-concentration alcohol to soak or carry out reflux extraction on the dried flammulina velutipes sporocarp; carrying out vacuum concentration on the leach liquor to recover ethanol; putting the concentrated solution in the environment of 0-10 DEG C; separating out the arabitol by crystallization; filtering or centrifuging while the arabitol is cool to obtain arabitol crystal; then, carrying out recrystallization on the arabitol crystal by methanol; continuously carrying out vacuum concentration on the separated mother liquor of the crystal to recover ethanol; and repeating the operation of crystallization and recrystallization to improve the yield of the arabitol. In order to save the cost, the method is more suitable for taking defective flammulina velutipes sporocarp or the head cut from the flammulina velutipes sporocarp as raw material. The technology has the characteristics of being simple in equipment, saving the cost and protecting the environment, thus improving the economic benefit of the flammulina velutipes industry.

Description

technical field [0001] The invention belongs to the field of natural products and food additives, in particular, the arabitol prepared from Flammulina velutipes is used as a health food raw material, or used as a natural sweetener in chewing gum, beverage, fruit wine, candied fruit, jelly and pharmaceutical industries. Background technique [0002] Polysaccharide alcohols refer to a class of polyols produced by hydrogenation of reducing carbonyl groups of sugars. Due to hydrogenation, such polyols lose their reducibility. Polyols mainly include xylitol (xylito1), sorbitol (sorbito1), mannitol (mannito1), arabitol (arabito1), galactitol (galactito1), maltitol (maltito1), isomaltitol (isomaltitol, palatinitol) and so on. The metabolism of polysaccharide alcohols in the body has nothing to do with insulin, and at the same time, it is not a suitable substrate for oral microorganisms to prevent dental caries. Most polyols have low energy, so they are an important class of functi...

Claims

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Application Information

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IPC IPC(8): C07C31/18C07C29/76
Inventor 刘学铭陈智毅赵晓丽王思远杨春英杨荣玲林耀盛
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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