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A kind of preparation method of antioxidant straw mushroom polysaccharide

A technology of straw mushroom polysaccharide and anti-oxidation, applied in the field of deep processing of agricultural and sideline products, can solve the problems of difficult preservation and storage, inability to store, restricting the circulation and large-scale production of fresh straw mushrooms, etc. , the effect of shortening the extraction time

Active Publication Date: 2017-11-21
JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Straw mushroom is the most difficult to keep fresh and store among edible fungi. The after-ripening effect after harvesting is very strong, and the temperature in the harvesting period is high, and it cannot be stored at a low temperature. These factors restrict the circulation of fresh straw mushrooms. and mass production

Method used

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  • A kind of preparation method of antioxidant straw mushroom polysaccharide
  • A kind of preparation method of antioxidant straw mushroom polysaccharide
  • A kind of preparation method of antioxidant straw mushroom polysaccharide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1) Pretreatment: select unopened straw mushrooms, wash, remove impurities, slice, and inactivate at 105°C for 10 minutes.

[0036] 2) Crushing: Add the pretreated straw mushrooms in step 1) to a blender, add water 10 times the weight of the straw mushrooms, and fully homogenize without lumps.

[0037] 3) Microwave extraction: Add the straw mushroom homogenate in step 2) to water 20 times the weight of the straw mushroom, and carry out microwave extraction at normal temperature and pressure. The time is 10 minutes, and the obtained material is set aside.

[0038] 4) Centrifugation: Cool the material in step 3) to 30°C, centrifuge at a rotational speed of 4000r / min for 10min, and take the supernatant for later use.

[0039] 5) Concentration: Concentrate the filtrate described in step 4), and concentrate by ultrafiltration to concentrate the extract to 1 / 10 of the original volume. The ultrafiltration membrane molecular cut-off is 5kD, at 25°C, the inlet pressure is 2-5kg...

Embodiment 2

[0046] 1) Pretreatment: select unopened straw mushrooms, wash, remove impurities, slice, and inactivate at 105°C for 15 minutes.

[0047] 2) Crushing: Add the pretreated straw mushrooms in step 1) to a blender, add water 8 times the weight of the straw mushrooms, and fully homogenize without lumps.

[0048] 3) Microwave extraction: Add the straw mushroom homogenate in step 2) to water 22 times the weight of the straw mushroom, and carry out microwave extraction under normal temperature and pressure. The microwave power is 350w, and the total time of microwave extraction is 15min. The time is 15 minutes, and the obtained material is set aside.

[0049] 4) Filtration: Cool the material in step 3) to 40° C., filter, and take the filtrate for later use.

[0050] 5) Concentration: Concentrate the filtrate described in step 4), and concentrate it by evaporation under reduced pressure. The vacuum degree is 0.09MPa, the temperature is 70°C, the extract is concentrated to 1 / 8 of the o...

Embodiment 3

[0058] 1) Pretreatment: select unopened straw mushrooms, wash, remove impurities, slice, and inactivate at 105°C for 10 minutes.

[0059] 2) Crushing: Add the pretreated straw mushrooms in step 1) to a blender, add water 5 times the weight of the straw mushrooms, and fully homogenize without lumps.

[0060] 3) Microwave extraction: Add the straw mushroom homogenate in step 2) to water 25 times the weight of the straw mushroom, and carry out microwave extraction at normal temperature and pressure. The microwave power is 490w, and the total time of microwave extraction is 12min. The time is 20min, and the obtained material is set aside.

[0061] 4) Filtration: Cool the material in step 3) to 50° C., filter, and take the filtrate for later use.

[0062] 5) Concentration: Concentrate the filtrate described in step 4), and use atmospheric pressure evaporation to concentrate at a temperature of 100°C, concentrate the extract to 1 / 5 of the original volume, cool to room temperature, ...

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Abstract

The invention discloses a preparation method of the anti-oxidation straw mushroom polysaccharide, which comprises the steps of pretreatment, crushing, microwave extraction, centrifugation or filtration, concentration, alcohol precipitation separation, desalination and drying to obtain the anti-oxidation straw mushroom polysaccharide. The microwave method of the present invention extracts polysaccharides from straw mushrooms with alcohol, which has high polysaccharide extraction efficiency, strong antioxidant activity, easy operation, less equipment investment, simple process route, and is suitable for industrial production; through the extraction of antioxidant straw mushroom polysaccharides, the problem of grass Mushrooms are not easy to keep fresh and store, which extends the industrial chain and expands the market demand for straw mushrooms.

Description

technical field [0001] The invention belongs to the technical field of intensive processing of agricultural and sideline products, and in particular relates to a preparation method of anti-oxidation volvax mushroom polysaccharide. Background technique [0002] Straw mushrooms have good health value, such as invigorating the spleen and replenishing qi, clearing heat and relieving heat, improving immunity, accelerating wound healing, etc. food. [0003] There have been some reports on the antioxidant active ingredients in straw mushrooms. Li Le and other studies have proved that the methanol and water crude extracts of straw mushrooms have the effects of free radical scavenging and inhibition of rat erythrocyte hemolysis. Sun Yanfang et al. used microwave-assisted extraction to study the polyphenol content and antioxidant activity of straw mushrooms. The results showed that the polyphenols of straw mushrooms have strong antioxidant capacity. Cheung et al. used 3 different m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/00
Inventor 凡军民贾君谢春芹吕兴萍谢正林
Owner JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
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