Preparation method for portobello mushroom polysaccharide

A technology of brown mushroom and polysaccharide, applied in the field of preparation of brown mushroom polysaccharide, can solve the problems of polysaccharide yield and purity limitation, limited application of brown mushroom polysaccharide, unsuitable for large-scale production, etc., and achieves good purification effect and simple operation process. Effect

Inactive Publication Date: 2014-01-22
TIANJIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are few extracts of brown mushroom polysaccharides and related products in the domestic and foreign markets, and the reports on the preparation methods of brown mushroom polysaccharides in the literature are limited to traditional hot water reflux (ultrasonic, microwave) extraction, water extraction and alcohol precipitation, etc. The yield and purity of polysaccharides are greatly limited, which is not suitable for the requirements of modern large-scale production, which greatly limits the application of brown mushroom polysaccharides in health food and pharmaceutical products

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  • Preparation method for portobello mushroom polysaccharide
  • Preparation method for portobello mushroom polysaccharide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Crush the brown mushroom raw material to 60 mesh, weigh 100 grams, place it in a microwave extractor, use water as the extraction solvent to extract, the microwave frequency is 500W, the extraction time is 5 minutes, and the ratio of solid to liquid is 1:40.

[0031] 2. Cool the above-mentioned brown mushroom aqueous extract to room temperature, centrifuge, take the supernatant, and add water to adjust the concentration to 1.0 mg / mL (calculated by glucose).

[0032] 3. Use macroporous adsorption resin to remove impurities from the brown mushroom polysaccharide solution: add the above-mentioned brown mushroom polysaccharide solution to the treated adsorption column equipped with D4020 macroporous adsorption resin, and use 0.1BV / h (column Adsorption at a flow rate of 0.5 BV / h), and elution with 3 times the column volume of water at a flow rate of 0.5 BV / h, and the water eluate was collected.

[0033] 4. Use ion exchange resin to deproteinize the brown mushroom crude po...

Embodiment 2

[0037] 1. Crush the brown mushroom raw material to 80 mesh, weigh 100 grams, and place it in a microwave extractor to extract with water as the extraction solvent. The microwave frequency is 800W, the extraction time is 4 minutes, and the ratio of solid to liquid is 1:100.

[0038] 2. Cool the above-mentioned brown mushroom aqueous extract to room temperature, centrifuge, take the supernatant, and add water to adjust the concentration to 20 mg / mL (calculated by glucose).

[0039] 3. Use macroporous adsorption resin to remove impurities from the brown mushroom crude polysaccharide extract: add the above-mentioned brown mushroom polysaccharide solution to the treated adsorption column equipped with D101 macroporous adsorption resin, and use 1.0BV / h ( column volume / hour) for adsorption, and 10 times column volume for elution with water, the flow rate is 2.0BV / h, and the water eluate is collected.

[0040] 4. Use ion exchange resin to deproteinize the brown mushroom crude polysacc...

Embodiment 3

[0044] 1. Crush the brown mushroom raw material to 80 mesh, weigh 100 grams, and place it in a microwave extractor to extract with water as the extraction solvent. The microwave frequency is 200W, the extraction time is 5 minutes, and the ratio of solid to liquid is 1:10.

[0045] 2. Cool the above-mentioned brown mushroom aqueous extract to room temperature, centrifuge, take the supernatant, and add water to adjust the concentration to 50 mg / mL (calculated by glucose).

[0046] 3. Use macroporous adsorption resin to remove impurities from the brown mushroom polysaccharide extract: add the above-mentioned brown mushroom polysaccharide extract to the treated adsorption column equipped with AB-8 macroporous adsorption resin, and use 3BV / Adsorb at a flow rate of h (column volume / hour), elute with 5 times the column volume of water, and collect the water eluate at a flow rate of 5BV / h

[0047] 4. Use ion exchange resin to deproteinize the brown mushroom crude polysaccharide extra...

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Abstract

The invention discloses a preparation method for portobello mushroom polysaccharide with immunoregulatory activity in order to be suitable for modern large-scale production. The preparation method comprises the following steps: performing microwave extraction on portobello mushroom powder; cooling the portobello mushroom powder to room temperature; removing impurities through macroporous adsorption resin, then adjusting the pH value to be 3.0-10.0, and performing deproteinization by connecting anion and cation exchange resin in series with a resin column; performing further purification on the portobello mushroom polysaccharide subjected to impurity removal and deproteinization by an ultrafiltration technology, wherein the retained molecular weight in a purification process is 100,000-800,000 D; pre-freezing the portobello mushroom polysaccharide ultrafiltrate until water in the material is completely frozen, and performing vacuum drying to obtain the portobello mushroom polysaccharide. According to the method, the microwave extraction technology, the resin series connection impurity removal and deproteinization technology and the ultrafiltration technical purification and freeze-drying technology are comprehensively applied, so that the purity of the obtained portobello mushroom polysaccharide can be up to over 90 percent, and an obvious immunoregulation effect can be achieved.

Description

technical field [0001] The invention relates to the technical field of health food processing, in particular to a preparation method of a brown mushroom polysaccharide with immunoregulatory activity. Background technique [0002] Brown mushroom Agaricus crocopelus peck, whose cap epidermis contains brown pigment and is yellowish-brown, and the cap has many fibrous scales, so it is named brown mushroom or brown scale mushroom, belonging to Basidiomycetes, Agaricaceae, Agaricaceae, and Mushroom genus. Brown mushrooms have large stalks, thick flesh, strong and palatable aroma, are rich in polysaccharides, proteins, crude fibers, amino acids and minerals and other nutrients, and have extremely high nutritional and medical value. High-grade edible mushrooms in the country or region. [0003] Many studies have shown that brown mushrooms have obvious health functions such as anti-tumor, lowering blood fat, lowering blood sugar, anti-aging, lowering blood pressure and improving imm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00A61P37/02A61P39/00A61P25/00
Inventor 张彦青解军波张明春马桂劼
Owner TIANJIN UNIV OF COMMERCE
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