A method for extracting seafood mushroom polysaccharide from seafood mushroom leftovers

A technology of seafood mushroom and leftovers, which is applied in the field of extracting seafood mushroom polysaccharides, can solve the problems of polysaccharide biological activity and its structural influence, cannot really go out of the laboratory, and seafood mushroom processing capacity is small, so as to achieve short extraction time and crushing time Short, high-efficiency extraction

Active Publication Date: 2017-06-30
福建省神六保健食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the need to add enzymes in the extraction process, not only the production cost is high, but also the separation of the product is difficult.
Solvent extraction methods mostly use acidic or alkaline substances, which may have a certain impact on the biological activity and structure of polysaccharides
[0005] As for the extraction of polysaccharides from seafood mushrooms, in addition to the above methods, there are also research reports on the combined use of ultrasonic wall breaking and hot water extraction. Since the seafood mushrooms are first crushed by ultrasonic waves, and then the polysaccharides are extracted in a constant temperature water bath, the processing capacity of seafood mushrooms Less and longer extraction time, it is impossible to really go out of the laboratory for industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1, a kind of preparation method of extracting active polysaccharide from seafood mushroom leftovers

[0022] Weigh 500g of fresh seafood mushroom offal, add it into 1000ml of pure water, use a pulverizer to pulverize it into a paste, and crush and extract the paste through a high-pressure homogenizer. The pressure of the homogenizer is 70MPa, the number of homogeneous crushing is 1 time, and the temperature during crushing should be controlled within 90°C.

[0023] The crushed solution was centrifuged at 5000 revolutions per minute (rpm) for 60 minutes at high speed to remove the precipitate, and the supernatant was placed on a magnetic membrane (Psf+Fe 3 o 4 Membrane, Mw=1.0×10 5 Da) in the ultrafiltration system, carry out ultrafiltration under the scope of 0.3T in the magnetic field size, the operating pressure during ultrafiltration is 0.5MPa, collect the seafood mushroom polysaccharide retentate of magnetic membrane ultrafiltration gained, add 3 times ...

Embodiment 2

[0024] Embodiment 2, a kind of preparation method of extracting active polysaccharide from seafood mushroom leftovers

[0025] Weigh 500g of fresh seafood mushroom offal, add it into 1000ml of pure water, use a pulverizer to pulverize it into a paste, and crush and extract the paste through a high-pressure homogenizer. The pressure of the homogenizer is 50MPa, the number of homogeneous crushing is 1 time, and the temperature during crushing should be controlled within 90°C.

[0026] The crushed solution was centrifuged at 18000 revolutions per minute (rpm) for 10 minutes at high speed to remove the precipitate, and the supernatant was placed on a magnetic membrane (Psf+Fe membrane, 1.0×10 5 Da) In the ultrafiltration system, carry out ultrafiltration under the scope of 1.2T in the magnetic field size, the operating pressure during ultrafiltration is 0.1MPa, collect the seafood mushroom polysaccharide retentate obtained by magnetic membrane ultrafiltration, add 3 times of volum...

Embodiment 3

[0027] Embodiment 3, a kind of preparation method of extracting active polysaccharide from seafood mushroom leftovers

[0028] Weigh 500g of fresh seafood mushroom offal, add it into 1000ml of pure water, use a pulverizer to pulverize it into a paste, and crush and extract the paste through a high-pressure homogenizer. The pressure of the homogenizer is 10MPa, the number of homogeneous crushing is 3 times, and the temperature during crushing should be controlled within 90°C. The crushed solution was centrifuged at 14000 revolutions per minute (rpm) for 30 minutes at high speed to remove the precipitate, and the supernatant was placed on a magnetic membrane (Psf+ nano-dysprosium iron oxide membrane, 1.0×10 5 Da) In the ultrafiltration system, carry out ultrafiltration under the scope of 0.5T in the magnetic field size, the operating pressure during ultrafiltration is 0.2MPa, collect the seafood mushroom polysaccharide retentate that magnetic membrane ultrafiltration gains, add ...

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Abstract

The invention relates to a method for extracting seafood mushroom polysaccharides from seafood mushroom leftovers, belonging to the technical field of biochemical separation and purification. The method comprises crushing with a pulverizer, high-pressure homogeneous crushing, high-speed centrifugation, magnetic membrane ultrafiltration and drying. Compared with the prior art, the method has simple extraction process and short extraction time, and can be used in industrialized production. The crushing method adopted in the present invention has high crushing efficiency and short crushing time, so that the extraction rate of active polysaccharides of seafood mushrooms is high (the extraction rate is above 70%), and the functional activity is well preserved, and can be used for large-scale industrial production. The method for extracting active polysaccharides from seafood mushroom leftovers of the present invention has simple extraction process, short extraction time and reduced cost, and can be used in industrialized production. The obtained product can be used for preparing different types of food, health food or medicine.

Description

technical field [0001] The invention relates to a method for extracting seafood mushroom polysaccharides from seafood mushroom leftovers, belonging to the technical field of biochemical separation and purification. Background technique [0002] Seafood mushroom ([Hypsizygus marmoreus (Peck) H.E.Bigelow), the Chinese name is Zhenji mushroom, also known as jade mushroom and spot jade mushroom. It is a low-temperature herbaceous fungus with high nutritional and medicinal value. It is white in color, thick in flesh, delicate in taste, fragrant in smell and delicious in taste. The mushroom is rich in nutrition and is a very precious edible fungus. [0003] The amino acids in the protein of seafood mushrooms are complete, including 8 kinds of essential amino acids for human body, among which the content of lysine and arginine are higher than that of common mushrooms, which play an important role in the growth of intelligence and height of teenagers. Also contains several polysac...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/00
Inventor 谢金鉴骆建华谢新辞
Owner 福建省神六保健食品有限公司
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