Extraction method for flammukinan

A technology of Flammulina velutipes polysaccharides and extraction methods, applied in the field of extracting Flammulina velutipes polysaccharides

Active Publication Date: 2014-05-14
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that the extraction rate still has further space in the above extraction technology of Flammulina velutipes polysaccharides, the present invention provides a method for extracting Flammulina velutipes polysaccharides with higher extraction rate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Superfine pulverization: drying the fruiting bodies of Flammulina velutipes, pulverizing them with a superfine pulverizer to 300 mesh to obtain superfine powder;

[0027] (2) Mixing and adding enzymes: add 25 times the weight of water to the superfine powder, add 4.5×10 cellulase 5 U / g ultrafine powder, pH=4.8, temperature 55°C, enzymatic hydrolysis for 2 hours; then add pectinase 7×10 4 U / g ultrafine powder and xylanase 5.5×10 5 U / g ultrafine powder, at pH 5.5, temperature 60°C, enzymatic hydrolysis for 2 hours;

[0028] (3) Ultrasonic extraction: Extract the enzymolysis liquid obtained in step (2) under the ultrasonic power of 400W for 25 minutes, centrifuge to obtain the extract, and the measured polysaccharide extraction rate is 20.3%;

[0029] (4) The extract is concentrated, alcohol-precipitated, deproteinized, decolorized, dialyzed, and dried to obtain Flammulina velutipes polysaccharide.

[0030] Concentration, alcohol precipitation, deproteinization, dec...

Embodiment 2

[0033] (1) Superfine pulverization: drying the fruiting bodies of Flammulina velutipes, pulverizing them with a superfine pulverizer to 200 meshes to obtain superfine powder;

[0034] (2) Mixing and adding enzyme: add 20 times the weight of water to the superfine powder, add 1.3×10 cellulase 5 U / g ultrafine powder, pH=4.5, temperature 50°C, enzymatic hydrolysis for 1.2h; then add pectinase 2×10 4 U / g ultrafine powder and xylanase 1.5×10 5 U / g ultrafine powder, at pH=4, temperature 45°C, enzymatic hydrolysis for 1.5h;

[0035] (3) Ultrasonic extraction: extract the enzymolysis liquid obtained in step (2) under the ultrasonic power of 300W for 15 minutes, centrifuge to obtain the extract, and the measured polysaccharide extraction rate is 17.5%;

[0036] (4) The extract is concentrated, alcohol-precipitated, deproteinized, decolorized, dialyzed, and dried to obtain Flammulina velutipes polysaccharide.

[0037] Concentration, alcohol precipitation, deproteinization, decoloriza...

Embodiment 3

[0039] (1) Superfine pulverization: drying the fruiting bodies of Flammulina velutipes, pulverizing them with a superfine pulverizer to 400 meshes to obtain superfine powder;

[0040] (2) Add enzyme by mixing: add 30 times the weight of water to the superfine powder, add cellulase 7.8×10 5 U / g ultrafine powder, pH=5.5, temperature 60°C, enzymatic hydrolysis for 2.5h; then add pectinase 12×10 4 U / g ultrafine powder and xylanase 9×10 5 U / g ultrafine powder, at pH=6, temperature 60°C, enzymatic hydrolysis for 2.5h;

[0041] (3) Ultrasonic extraction: extract the enzymolysis solution obtained in step (2) under ultrasonic power of 500W for 35 minutes, centrifuge to obtain the extract, and the measured polysaccharide extraction rate is 18.9%;

[0042] (4) The extract is concentrated, alcohol-precipitated, deproteinized, decolorized, dialyzed, and dried to obtain Flammulina velutipes polysaccharide.

[0043] Concentration, alcohol precipitation, deproteinization, decolorization, d...

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PUM

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Abstract

The invention relates to the technical field of flammukinan and in particular relates to an extraction method for flammukinan. The extraction method comprises the steps of performing superfine grinding; adding water into ultrafine powder, adding cellulose for enzymolysis, and then adding pectinase and xylanase for enzymolysis; performing ultrasonic extraction; and performing concentration, alcohol precipitation, deproteinization, decoloration, dialysis and drying to obtain the flammukinan. The flammukinan is extracted through ultrafine grinding and enzymolysis combined ultrasonic extraction, so that the extraction efficiency is obviously improved, and the time is short; raw materials and energy are saved, and the activity of the flammukinan is kept; moreover, during enzymolysis by the compound enzyme, the cellulose, the pectinase and the xylanase are added in sequence, so that the extraction efficiency is improved when being compared with the extraction efficiency when the three enzymes are independently or jointly added. The invention provides the high-efficiency extraction method for the flammukinan.

Description

technical field [0001] The invention relates to the technical field of extracting polysaccharides from Flammulina velutipes, in particular to a method for extracting polysaccharides from Flammulina velutipes. Background technique [0002] Flammulina Velutipes, also known as "Flammulina Velutipes", is commonly known as "Winter Mushroom" and "Pocket Mushroom". In the classification of fungi, it belongs to the genus Basidiomycetes, Phylomycetes, Agaricaceae, Agaricaceae. Because of its slender stipe, which looks like day lilies, it is called Flammulina velutipes, with a fresh and elegant fragrance and high nutritional value. Consumption in the international market is second only to mushrooms and shiitake mushrooms. The cap of Flammulina velutipes is tender and smooth, the color is tender and white, the stipe is thin and crisp, the shape is beautiful, and the taste is delicious. It is the world's edible and medicinal fungi and ornamental fungi. It has high nutritional value...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00
Inventor 王文亮张圣杰弓志青陈相艳孙卿宋莎莎程安玮官琦宋康
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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