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Jujube polysaccharide and preparation method thereof

A technology of jujube and polysaccharide, which is used in food preparation, antidote, food science, etc.

Inactive Publication Date: 2014-06-25
SHANXI MANJIANGHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the effect of jujube active polysaccharides at home and abroad

Method used

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  • Jujube polysaccharide and preparation method thereof
  • Jujube polysaccharide and preparation method thereof
  • Jujube polysaccharide and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Example 1: Weigh 40g of jujube, control the ratio of solid to liquid to 1:8, extract in hot water at 75°C for 4h, place in an ultrasonic vessel, and extract at 45°C for 17min, the obtained crude polysaccharide (JP) The yield was 2.91%; the obtained crude polysaccharide was made into a 4% solution, and 70 mL of crude polysaccharide solution was shaken at a constant temperature (120 r / min) for 3 hours with 10 g of activated carbon, and then filtered. The decolorization rate and polysaccharide preservation rate of the obtained solution were 50.91 %, 64.71%; take 20mL of decolorized polysaccharide solution, put it in a water bath at 37°C to preheat for 10min, add 0.3% papain and enzymolyze it at 50°C for 1h, put it in a boiling water bath to inactivate the enzyme for 10min, cool to room temperature, then add 2 mL of 12% trichloroacetic acid, stir magnetically for 30 min, let stand for 2 h, and centrifuge at 4000 r / min for 10 min to discard the precipitate. The protein remova...

Embodiment 2

[0067] Example 2: Weigh 40g of jujube, control the ratio of solid to liquid to be 1:15, extract in hot water at 75°C for 4 hours, cool it down to 40°C, add 0.3% pectinase, control the pH to 4.5, and extract Extracted for 2h, the obtained crude polysaccharide (JP) yield was 3.63%; the obtained crude polysaccharide was made into a 4% solution, and 30% H 2 o 2 5mL, stirred evenly, and kept at 40°C for 1h. The decolorization rate and polysaccharide preservation rate of the obtained solution were 73.63% and 33.82% respectively; % papain was enzymatically hydrolyzed at 50°C for 1.5h, put it in a boiling water bath to inactivate the enzyme for 10min, cooled to room temperature, then added 2mL of 12% trichloroacetic acid, stirred magnetically for 30min, stood still for 2h, centrifuged at 4000r / min for 10min and discarded Remove the precipitate, and the protein removal rate and polysaccharide preservation rate of the obtained solution are 55.02% and 63.55% respectively; put the decolo...

Embodiment 3

[0068] Example 3: Weigh 40g of jujube, control the ratio of solid to liquid to 1:12, extract in hot water at 75°C for 4h, place in an ultrasonic vessel, and extract at 50°C for 17min, the obtained crude polysaccharide (JP) The yield was 1.73%; the obtained crude polysaccharide was made into a 4% solution, and 70 mL of the crude polysaccharide solution was shaken at a constant temperature (120 r / min) for 3 hours with 10 g of macroporous resin AB-8, and then filtered. The decolorization rate of the obtained solution and the polysaccharide The preservation rates were 38.37% and 76.54% respectively; put the decolorized and deproteinized polysaccharide solution into a dialysis bag, dialyze in deionized water, replace the deionized water every 6 hours, and continue dialysis for 48 hours; -52 column, eluted with 0.1mol / L NaCl, no eluted peak was obtained.

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Abstract

The invention provides a method for separating and purifying polysaccharide from jujubes, which comprises the following steps: carrying out ultrasonic-assisted hot water extraction or enzyme-assisted hot water extraction on the raw material jujubes, carrying out ethanol precipitation to obtain jujube crude polysaccharide, dehydrating, deproteinizing, desalting, separating by DE-52 column chromatography, and drying to obtain the jujube polysaccharide powder. The preparation method enhances the yield of the jujube polysaccharide, ensures the purity, color and other favorable qualities of the jujube polysaccharide, solves the technical problems of lower quality and higher cost in the existing jujube polysaccharide extraction process, researches the oxidation resistance characteristic of the jujube polysaccharide, and has favorable enterprise benefit and economic benefit.

Description

Technical field: [0001] The invention belongs to the field of food deep processing, and in particular relates to a method for extracting jujube polysaccharide from jujube. Background technique: [0002] Polysaccharides, also known as polysaccharides, are a type of natural macromolecular compounds that are condensed and dehydrated by multiple monosaccharide molecules. They are sugar substances linked together by aldehyde groups or ketone groups through glycosidic bonds. Polysaccharides have a strong antioxidant effect, which can prevent the body from oxidative damage by inhibiting or removing free radicals; polysaccharides are also an immunomodulator, which can regulate the immune system through multiple channels and levels, and has the functions of phagocytes, improving The role of the body's immune function; in addition, polysaccharides also have the functions of lowering blood sugar, lowering blood lipids, anti-virus, controlling cell division and differentiation, regulati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00A23L1/09A61P39/06A23L29/30
Inventor 陈晋芳王志刚
Owner SHANXI MANJIANGHONG FOOD
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