Production method of smallanthus sonchifolius oligosaccharide

A production method and technology of yacon, applied in the direction of oligosaccharides, sugar derivatives, sugar derivatives, etc., can solve the problems of unfavorable application and development of yacon oligosaccharides, harsh conditions, and difficult purification

Inactive Publication Date: 2013-09-11
KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The adsorption resin has a better adsorption effect on the fat-soluble components and color in yacon, but it is difficult to remove the water-soluble co-existing components in yacon oligosaccharides
Using column chromatography and the combination of the above methods, although relatively high-purity yacon oligosaccharides can be obtained, on the one hand, the process is relatively complicated, and on the other hand, the cost is too high, which is not conducive to the application and development of yacon oligosaccharides.
Although enzymatic fermentation can increase the yield and content of yacon oligosaccharides, and degrade part of the water-insoluble fiber, polysaccharides and pectin of yacon into fructo-oligosaccharides, the conditions are harsh, and at the same time, some fructo-oligosaccharides can be degraded into Degraded into monosaccharides, there are also the above purification problems

Method used

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  • Production method of smallanthus sonchifolius oligosaccharide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Take fresh yacon fruit tubers, remove moldy and rotten fruits, wash with water, dry the water, weigh 2000g, peel off the skin, chop into fine pieces, immediately add 2000mL deionized water heated to 90°C, beat and grind crushed, filtered, and washed pomace twice with 500mL deionized water, discarded the filter residue, and combined the filtrate to obtain 4000mL of turbid viscous extract, heated to 50°C, stirred slowly and added 300mL of 1% weight concentration shell prepared in advance Polysaccharide solution, continue to stir and keep warm for 30min, cool, stand for 3 hours, filter to remove the precipitate, and obtain a light yellow clear extract, heat to 50°C, concentrate and recover to 300mL under reduced pressure to -0.08MPa, stir and add 1500mL of ethanol, Place it for clarification for 6 hours, filter to remove the precipitate, and obtain an ethanol extraction solution, heat to 40° C., concentrate and recover to dryness under reduced pressure to -0.08MPa, and obta...

Embodiment 2

[0024] Take fresh yacon fruit tubers, remove moldy and rotten fruits, wash with water, dry the water, weigh 2000g, peel off the outer skin, chop into fine pieces, add 2000mL of distilled water heated to 85°C, grind and beat, Press filter, wash the pomace twice with 500mL distilled water, discard the filter residue, and combine the filtrate to obtain 4000mL of turbid viscous yacon extract, heat to 80°C, stir and slowly add 200mL of prepared 1% weight concentration ZTC1+1II Type clarifier B solution, continue to stir and keep warm for 1 hour, then slowly add 100mL prepared 1% weight concentration ZTC1+1II type clarifier A solution, continue to keep warm and stir for 15 minutes, stop stirring, cool, place for 10 hours, suck out the supernatant The lower precipitate was centrifugally filtered, the filtrate was combined with the supernatant, decompressed to -0.08MPa, heated to 60°C, concentrated in vacuo and recovered to 300mL, stirred and added 1200mL of ethanol, left to clarify fo...

Embodiment 3

[0026] Take fresh yacon fruit tubers, remove moldy and rotten fruits, rinse with clean water, dry the outer skin, weigh 1000g, peel off the outer skin, chop into fine pieces, immediately add 1000mL of distilled water heated to 80°C, grind Finely beat the pulp, filter, and wash the pomace with 300mL distilled water for 2 times, discard the filter residue, and combine the filtrate to obtain 2000mL of turbid viscous yacon fruit extract, heat to 60°C, stir slowly and add 120mL of prepared 1% weight concentration 101 Juice clarifier A solution, continue to stir and keep warm for 1 hour, then slowly add 60mL of prepared 1% weight concentration 101 juice clarifier B solution, continue to keep warm and stir for 20 minutes, stop stirring, cool, place for 8 hours, extract the supernatant, The lower precipitate was centrifuged and filtered to remove the precipitate, the filtrate and the supernatant were combined, heated to 40°C, decompressed to -0.08MPa, concentrated in vacuo and recovere...

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Abstract

The invention relates to a production method of smallanthus sonchifolius oligosaccharide. The production method comprises the steps of: washing, sorting, peeling and rapidly chopping a fresh smallanthus sonchifolius raw material, and pulping the chopped material in hot water to realize enzyme inactivation so as to reduce the degradation and decomposition opportunities and the loss of the smallanthus sonchifolius oligosaccharide; filtering to remove insoluble filter residues and fibers to obtain a crude extract of the smallanthus sonchifolius oligosaccharide, and adding a clarifying agent into the crude extract to precipitate and to remove macromolecular components, such as protein, water-soluble enzyme, tannins, pectin and pigment, and part of metal salt ions from the solution; filtering and separating the solution, then precipitating the separated solution by an organic solvent to further remove components, such as protein, tannins, pectin, amino acids, peptides and polysaccharides, and part of metal salt ions in the solution, and recovering the solvent to obtain the high-content smallanthus sonchifolius oligosaccharide.

Description

Technical field: [0001] The invention belongs to the technical field of extracting and removing impurities from biological products, and in particular relates to a process for extracting active fructo-oligosaccharides in yacon. Background technique: [0002] Yacon (Smallanthus sonchifolius), also known as snow lotus potato, chrysanthemum yam, Yalong fruit or Yacon, is an English name (yacon). It belongs to the genus Sunflower of the Compositae family. Traditional rhizome food was introduced to Japan, Brazil, South Korea and some European countries in the 1980s, and is currently successfully planted in Yunnan, Sichuan, Guizhou, Fujian, Hainan, Hunan, Hubei, Shandong, Henan, Hebei and other places in China. [0003] The fruit (tuber) of yacon is similar to sweet potatoes, but it is very different from sweet potatoes. Yacon is rich in more than 20 kinds of essential amino acids and rich minerals. The pulp is juicy, light yellow, crystal clear, sweet and crisp. It tastes like a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07H3/06C07H1/08C08B37/00
Inventor 刘锡葵
Owner KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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