Method for extracting purple potato polysaccharide by utilizing ultrasonic wave synergistic with enzymatic method and application

A technology of enzymatic extraction and ultrasonic wave is applied in the field of food biochemistry to achieve the effects of wide sources, short shelf life and improved extraction rate

Inactive Publication Date: 2013-09-25
JIANGSU UNIV OF SCI & TECH
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  • Abstract
  • Description
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  • Application Information

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  • Method for extracting purple potato polysaccharide by utilizing ultrasonic wave synergistic with enzymatic method and application

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Embodiment 1

[0031] Purple sweet potato powder was prepared into 10% (w / v, g / mL) suspension with 95% (v / v, mL / mL) ethanol, extracted at 50°C for 6h for degreasing and decolorization, and then dried at 50°C Dry, prepare the dried degreased and decolorized purple sweet potato powder with distilled water to make a 3% (w / v, g / mL) solution, stir evenly and use 25kHz ultrasonic-assisted extraction at 55°C for 50min, the ultrasonic power is 180W, ultrasonic-assisted extraction After the end, add α-amylase, the amount of enzyme added is 100U / g, enzymatically hydrolyze at 50°C for 4h, centrifuge to obtain the supernatant after the enzymolysis, and concentrate the supernatant to a polysaccharide content of 5% (w / v, g / mL), add 95% (v / v, mL / mL) ethanol, keep the ethanol concentration in the mixture at 85% (v / v, mL / mL), centrifuge after standing for 1h, collect the precipitate and freeze-dry, that is A powdered purple sweet potato polysaccharide product is obtained. The extraction rate of purple pota...

Embodiment 2

[0033] Purple sweet potato powder was prepared into a 20% (w / v, g / mL) suspension with 95% (v / v, mL / mL) ethanol, extracted at 65°C for 5 hours for degreasing and decolorization, and then dried at 60°C Dry, prepare the dried degreased and decolorized purple sweet potato powder with distilled water to make a 4% (w / v, g / mL) solution, stir evenly and use 25kHz ultrasonic-assisted extraction at 65°C for 40min, the ultrasonic power is 210W, ultrasonic-assisted extraction After the end, add α-amylase, the amount of enzyme added is 300 / g, enzymatically hydrolyze at 55°C for 3h, centrifuge to obtain the supernatant after the enzymolysis, and concentrate the supernatant to a polysaccharide content of 5% (w / v, g / mL), add 95% (v / v, mL / mL) ethanol, keep the ethanol concentration in the mixture at 90% (v / v, mL / mL), centrifuge after standing for 1h, collect the precipitate and freeze-dry, that is A powdered purple sweet potato polysaccharide product is obtained. The extraction rate of purpl...

Embodiment 3

[0035] Purple sweet potato powder was prepared into a 30% (w / v, g / mL) suspension with 95% (v / v, mL / mL) ethanol, extracted at 80°C for 4 hours for degreasing and decolorization, and then dried at 70°C Dry, prepare the dried degreased and decolorized purple sweet potato powder with distilled water to make a 5% (w / v, g / mL) solution, stir evenly and use 25kHz ultrasonic-assisted extraction at 75°C for 30min, the ultrasonic power is 250W, ultrasonic-assisted extraction After the end, add α-amylase, the amount of enzyme added is 500U / g, enzymatically hydrolyze at 60°C for 2 hours, centrifuge to obtain the supernatant after the enzymolysis, and concentrate the supernatant to a polysaccharide content of 5% (w / v, g / mL), add 95% (v / v, mL / mL) ethanol, keep the ethanol concentration in the mixture at 95% (v / v, mL / mL), centrifuge after standing for 1h, collect the precipitate and freeze-dry, that is A powdered purple sweet potato polysaccharide product is obtained. The extraction rate of...

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Abstract

The invention relates to a method for extracting purple potato polysaccharide by utilizing ultrasonic wave synergistic with an enzymatic method and application. The method disclosed by the invention is used for extracting purple potato polysaccharide by utilizing ultrasonic wave synergistic with amylase in an assisted manner. The preparation method disclosed by the invention comprises the following steps of: preparing purple potato starch into suspension after removing fat and pigment, extracting by utilizing ultrasonic wave in an assisted manner at first, adding amylase to carry out enzymolysis after extracting, collecting supernate by utilizing a centrifugal method, adding ethanol after concentrating supernate, centrifuging after standing, and obtaining powdery purple potato polysaccharide after freezing and drying precipitation. The polysaccharide not only has stronger antioxidant activity but also has stronger gastric cancer cell SGC7901 inhibitory activity. The method disclosed by the invention has the advantages of being high in polysaccharide extraction ratio, convenient for operation and low in production cost and is applied to industrial production; and obtained products meet the requirements of functional foods.

Description

technical field [0001] The invention relates to the field of food biochemistry, and can be used as a functional additive in food, cosmetics and medicines, in particular to a method for extracting purple sweet potato polysaccharides by ultrasonic synergistic enzymatic method and its application. Background technique [0002] Polysaccharide is a high molecular compound composed of more than 10 monosaccharides connected by glycosidic bonds. It is commonly found in higher plants, algae, fungi and animals. It is the most abundant biopolymer in nature. In recent years, studies have found that polysaccharides and their conjugates participate in various life activities in cells and have a variety of physiological functions, such as regulating immunity, anti-cancer, anti-oxidation, anti-fatigue, lowering blood sugar, anti-coagulation, lowering blood lipids, etc. , and has the characteristics of high efficiency and low toxicity to the body. A variety of polysaccharide drugs have been...

Claims

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Application Information

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IPC IPC(8): C08B37/00A61K31/715A61P35/00
Inventor 吴琼英贾俊强屈红森颜辉桂仲争
Owner JIANGSU UNIV OF SCI & TECH
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