Preparation and purification method of fructo-oligosaccharide

A technology of fructooligosaccharides and purification methods, which is applied in the field of natural substance extraction, can solve the problems of complex operation, low removal efficiency of bitter element and bitter peptide, etc., and achieve the effect of simple operation, less impurities and high purity

Inactive Publication Date: 2015-04-22
QINGHAI WEIDE SPECIAL SUGAR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a method for preparing and purifying fructooligosaccharides, so as t

Method used

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  • Preparation and purification method of fructo-oligosaccharide
  • Preparation and purification method of fructo-oligosaccharide
  • Preparation and purification method of fructo-oligosaccharide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: The effect of the optimum addition amount of endo-inuclease on the yield of fructo-oligosaccharides.

[0033] Take 500g of fresh chicory as raw material, wash and peel it, then crush it with a blender, add 1L of pure water, stir well, adjust pH=5.8, add 100U pectinase, treat at 30°C for 5h, then boil 15min. Add 140U, 170U, 200U, 220U, 250U endoinulinase to each group of systems, treat at 30°C for 24h, and then filter to remove chicory residue to obtain fructo-oligosaccharide mixture. Detect the content of fructo-oligosaccharide in the fructo-oligosaccharide mixed solution that each experimental group obtains, test result is shown in Table 1, as can be seen from Table 1, adding endo-inuclease in every 500g chicory system can degrade the inulin in chicory , Increase the content of fructooligosaccharides.

[0034] The influence of table 1 endo-inuclease optimal addition amount on fructo-oligosaccharide yield

[0035]

Embodiment 2

[0036] Example 2: Effect of endo-inuclease action time on the yield of fructo-oligosaccharides.

[0037] Take 500g of fresh chicory as raw material, wash and peel it, then crush it with a blender, add 1L of pure water, stir evenly, adjust pH=5.8, add 200U pectinase, treat at 30°C for 5h, then boil 15min. Add 200U endoinulinase to each group of systems, treat at 30°C for 6h, 12h, 18h, 24h, 30h, 36h, 42h, 48h, and then filter to remove chicory residue to obtain a fructooligosaccharide mixture. Detect the content of fructo-oligosaccharide in the fructo-oligosaccharide mixture obtained by each experimental group, and the test results are shown in Table 2. It can be seen from the table that the yield of fructo-oligosaccharide obtained by treating chicory with endo-inuclease for 24h-36h is higher, and the treatment time is shorter, which is suitable for industrial application.

[0038] The impact of table 2 endoinulinase action time on fructooligosaccharides productive rate

[00...

Embodiment 3

[0040] Example 3: Effect of endoinuclease action temperature on the yield of fructooligosaccharides.

[0041] Take 500g of fresh chicory as raw material, wash and peel it, then crush it with a blender, add 1L of pure water, stir evenly, adjust pH=5.8, add 300U pectinase, treat at 30°C for 5h, then boil 15min. Add 200 U of endo-inulinase to each group of systems, treat at 25°C, 30°C, 35°C, 40°C, and 45°C for 36 hours, and then filter to remove chicory residue to obtain a fructooligosaccharide mixture. Detect the content of fructo-oligosaccharide in the fructo-oligosaccharide mixture obtained by each experimental group, and the test results are shown in Table 3. As can be seen from Table 3, the yield of fructo-oligosaccharides is higher at 30-35°C.

[0042] The influence of table 3 endo-inuclease action temperature on fructo-oligosaccharide yield

[0043] time 25℃ 30℃ 35℃ 40℃ 45℃ FOS yield 65％ 72％ 77％ 65％ 59％

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Abstract

The invention discloses a preparation and purification method of fructo-oligosaccharide and belongs to the field of a natural substance extraction technology. The method provided by the invention comprises the following steps: (1) washing chicory and triturating, and processing with pectase to obtain a mixture; (2) boiling the mixture obtained in the step (1), adding inulase, carrying out enzymolysis and carrying out suction filtration; (3) letting a solution obtained in the step (2) pass through a charcoal column, and collecting an effluent; (4) letting a mixed liquor obtained in the step (3) pass through a nonpolar macroporous resin column and collecting an effluent; and (5) processing a fructo-oligosaccharide mixed liquor c obtained in the step (4) with a nanofiltration membrane, and collecting a filtrate to obtain a fructo-oligosaccharide solution with its purity being greater than 96%. Content of fructo-oligosaccharide in the finally-obtained fructo-oligosaccharide solution is high. In addition, the method provided by the invention has a good effect of removing bitter principle and bitter peptide, is convenient to operate, and has a wide industrial application prospect.

Description

technical field [0001] The invention belongs to the technical field of natural substance extraction, and in particular relates to a method for preparing and purifying fructooligosaccharides. Background technique [0002] Fructose-oligosaccharides, also known as fructo-oligosaccharides, are kestose, kestose and kestrose formed by combining 1 to 3 fructosyl groups with fructosyl groups in sucrose through β(2-1) glycosidic bonds. A mixture of sugar and the like; about 60-70 grams of inulin in 100 grams of dry weight chicory, inulin is a fructan connected by a linear β-2,1-glycosidic chain, and its end is a sucrose group. Therefore, chicory powder is used as raw material to hydrolyze with endo-inulinase, and after refining, fructo-oligosaccharides can be finally obtained. [0003] Fructose-oligosaccharides have good health effects, are non-toxic, and are suitable for diabetic patients. They can prevent dental caries, regulate lipid metabolism, promote calcium absorption, lower ...

Claims

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Application Information

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IPC IPC(8): C12P19/26C12P19/00
Inventor 黄振华杨云
Owner QINGHAI WEIDE SPECIAL SUGAR
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