Complex enzyme microwave extraction method for optimizing lycium ruthenicum polysaccharide by utilizing response surface method

A response surface method, the technology of wolfberry black fruit, applied in the biological field, to prevent the generation of free radicals, scavenge free radicals, and increase the content of polysaccharides

Active Publication Date: 2015-10-21
CHINA ACAD OF SCI NORTHWEST HIGHLAND BIOLOGY INST
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There is no report on the patent on compound enzyme-microwave-assiste

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  • Complex enzyme microwave extraction method for optimizing lycium ruthenicum polysaccharide by utilizing response surface method
  • Complex enzyme microwave extraction method for optimizing lycium ruthenicum polysaccharide by utilizing response surface method
  • Complex enzyme microwave extraction method for optimizing lycium ruthenicum polysaccharide by utilizing response surface method

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Embodiment Construction

[0087] Using response surface methodology to optimize the compound enzyme microwave extraction method of Lycium barbarum polysaccharides, including the following steps:

[0088] ⑴Sample preparation:

[0089] Wash the black wolfberry fruit, dry it at 25-30°C for 48-72 hours, and then crush it to 40-80 mesh. Soak at ℃~35℃ for 2~4h and then filter to obtain the filter residue, which is dried at 40~60℃ for 12~24h to obtain black fruit wolfberry fruit powder from which lipids, pigments and small molecular sugars have been removed; then in a microwave reactor In the process, the compound enzyme solution was added according to different solid-liquid ratios of 15-25mL / g, left to soak at 40-50°C for different times of 1.5-2.5h, and carried out under different microwave powers of 300-400W for different times of 20-30min. Reaction extraction, the extracted solution is centrifuged at 4000~5000 rpm, and the supernatant A is collected after 15~20 minutes, and the supernatant A is concentra...

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Abstract

The invention relates to a complex enzyme microwave extraction method for optimizing lycium ruthenicum polysaccharide by utilizing a response surface method. The method comprises the following steps: firstly, sample preparation: preparing black medlar fruits into black medlar fruit powder, and then performing reaction extraction according to different ratios of material to solvent, different soak time, different microwave power and different extraction time to obtain black fruit medlar polysaccharide extract power with different microwave power; (2) measuring the polysaccharide content in each extracting solution by using a phenol-sulfuric acid method; (3) experimental design and statistical analysis: firstly, single factor experiment; and secondly, response surface method optimization design: according to the result of the single factor experiment, selecting four factors such as microwave power, extraction time, soak time and ratio of material to solvent with obvious influence on polysaccharide extraction effect to establish a pluralistic quadratic regression equation; (4) experimental result analysis and optimization: utilizing Design Expert 8.0 software to perform graphical analysis according to the pluralistic quadratic regression equation so as to obtain a response surface of the regression equation and a contour map thereof. The method is simple in operation and high in extraction efficiency.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a microwave extraction method of complex enzymes for optimizing Lycium barbarum polysaccharides by using the response surface method. Background technique [0002] Black Goji Berry ( Lycium Ruthenicum Murr.) Tibetan medicine is called "Pangma", which belongs to Solanaceae (Solanceae), Solanaceae (Solanceae Reihb), Lyciinae wettst (Lyciinae wettst) Lycium genus ( Lycium L.). Perennial shrub with thorns, spherical berries, purple-black when mature, high photosynthetic efficiency and strong stress resistance, is a salt-and-drought-resistant wild plant species unique to Northwest my country, mainly distributed in Qinghai, Tibet, Xinjiang and other places . Black fruit wolfberry is sweet and juicy, rich in vitamins, organic acids and sugars, and is often eaten raw or squeezed to make beverages among folks; black fruit wolfberry also has certain medical and health care functions. It ...

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Application Information

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IPC IPC(8): C08B37/00
Inventor 毕宏涛魏立新高婷婷杜玉枝杨红霞李岑
Owner CHINA ACAD OF SCI NORTHWEST HIGHLAND BIOLOGY INST
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