Ultrahigh-pressure extraction process of tricholoma matsutake polysaccharide

Abstract

The invention relates to an ultrahigh-pressure extraction process of tricholoma matsutake polysaccharide. In the process, tricholoma matsutake is used as a raw material, and the active ingredient polysaccharide of tricholoma matsutake is extracted through the ultrahigh-pressure extraction process, so that a high-concentration raw material is provided to the medical application and healthcare of tricholoma matsutake; the tricholoma matsutake polysaccharide extracted by the process has obvious anti-tumor effects on enhancing immunity of an organism, inhibiting tumor cell proliferation, inducing tumor cell apoptosis and the like; moreover, the tricholoma matsutake polysaccharide also has a function of improving immunity, can be applied to the healthcare products and medicines for resisting tumor and improving immunity, and can be used as a food freshening agent or an additive of food, brewed wine, tobacco and cosmetics.

Description

technical field [0001] The invention relates to a process for extracting matsutake polysaccharides by ultra-high pressure, in particular to a method for extracting matsutake active ingredients. Background technique [0002] Tricholoma matsutake (Tricholoma matsutake) is an ectomycorrhizal fungus symbiotic with pine trees. Tricholoma) is a precious edible fungus, which contains polysaccharides, proteins, amino acids, vitamins and trace elements. Matsutake is sweet and flat in nature and has the functions of strengthening the body, benefiting the stomach, relieving pain, and repelling insects. Its active ingredient polysaccharides are more It has the functions of anti-tumor and improving immunity. [0003] A new type of processing technology that has developed rapidly in the ultra-high pressure technology laboratory in recent years. It is currently very good in food sterilization, virus inactivation, vaccine production, protein modification, biochemical pharmaceuticals, and e...

AI Technical Summary

Problems solved by technology

[0005] Currently, matsutake polysaccharides are generally extracted by hot water extraction, alcohol precipitation, and drying. The extraction agents include acid, lye, enzyme, and hot water. Practical, but the extraction time of the above methods is long, and the extraction rate is not high, generally less than 10%, and the enzymatic hydrolysis process is slightly higher and does not exceed 15%. In addition, the use of weak acid and weak alkali solutions to extract matsutake polysaccharides will cause polysaccharide glycosides and because matsutake polysaccharides mainly exist in matsutake cells, within a certain temperature range, increasing the extraction temperature can speed up the fragmentation of matsutake cell walls and increase the fragmentation rate of matsutake cell walls, thereby facilitating the extraction of matsutake polysaccharides, so the general extraction temperature Higher, but too high extraction temperature will increase energy consumption and equipment investment, causing polysaccharides to degrade and affect their living activity