Extracting method for konjac glucomannan

A technology of konjac glucomannan and an extraction method, applied in the field of konjac production and processing, can solve the problems of application, introduction, chemical structure change of konjac glucomannan and the like

Inactive Publication Date: 2016-08-17
务川茂源现代农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a method for extracting konjac glucomannan to solve the problem that the chemical structure of konjac glucomannan changes due to the use of alkali in the pretreatment in the lead salt precipitation method and the extraction process of konjac glucomannan The introduction of heavy metals in the medium leads to the problem that konjac glucomannan cannot be applied in the food field

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for extracting konjac glucomannan, specifically comprising the following steps: (1) removing rotten, deteriorated, and damaged konjac through manual selection, selecting fresh, non-mouldy, and non-deteriorated konjac as raw materials, and using clean water for 3 ~5 times, and remove roots, buds and skins;

[0018] (2) Cut the peeled konjac into slices and soak in 0.03% sodium azide aqueous solution for 3 days;

[0019] (3) Grind the soaked konjac slices into a slurry, add water to the slurry and stir with a magnetic heating stirrer, the temperature is controlled at 30°C, and stir for 2 hours after adding water; continue to add water and stir until there is no flocculent precipitation. flocculent precipitation, then stand still for 8 hours, remove the bottom precipitate, and obtain the aqueous solution of konjac glucomannan; use iodine solution to react with the aqueous solution of konjac glucomannan to form blue color, then repeat adding water to stir, stand st...

Embodiment 2

[0022] A method for extracting konjac glucomannan, specifically comprising the following steps: (1) removing rotten, deteriorated, and damaged konjac through manual selection, selecting fresh, non-mouldy, and non-deteriorated konjac as raw materials, and using clean water for 3 ~5 times, and remove roots, buds and skins;

[0023] (2) Cut the peeled konjac into slices and soak in 0.02% sodium azide aqueous solution for 4 days;

[0024] (3) Grind the soaked konjac slices into a slurry, add water to the slurry and stir with a magnetic heating stirrer, the temperature is controlled at 20°C, and stir for 4 hours after adding water; continue to add water and stir until there is no flocculent precipitation Flocculent precipitation, and then stand still for 9 hours, remove the bottom precipitate, and obtain the aqueous solution of konjac glucomannan; use iodine solution to react with the aqueous solution of konjac glucomannan to generate blue color, then repeat adding water to stir, s...

Embodiment 3

[0027] A method for extracting konjac glucomannan, specifically comprising the following steps: (1) removing rotten, deteriorated, and damaged konjac through manual selection, selecting fresh, non-mouldy, and non-deteriorated konjac as raw materials, and using clean water for 3 ~5 times, and remove roots, buds and skins;

[0028] (2) Cut the peeled konjac into slices and soak in 0.05% sodium azide aqueous solution for 2 days;

[0029] (3) Grind the soaked konjac slices into a slurry, add water to the slurry and stir with a magnetic heating stirrer, the temperature is controlled at 40°C, and stir for 3 hours after adding water; continue to add water and stir until there is no flocculent precipitation flocculent precipitation, then stand still for 8 hours, remove the bottom precipitate, and obtain the aqueous solution of konjac glucomannan; use iodine solution to react with the aqueous solution of konjac glucomannan to form blue color, then repeat adding water to stir, stand sti...

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PUM

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Abstract

The invention discloses the technical field of konjac production, and particularly relates to an extracting method for konjac glucomannan. The method comprises the steps that fresh konjac corm is cleaned, and roots, buds and peel are removed; the peeled konjac is cut into slices and placed into a phosphorus tribromide water solution to be soaked for 2-4 d; then, the soaked sliced konjac is ground into a sizing agent, water is added into the sizing agent and stirred till no flocculent precipitates are generated, then, standing is performed for 6 h or longer, bottom precipitates are removed, and a konjac glucomannan water solution is obtained; finally, ethyl alcohol is added into the konjac glucomannan water solution and stirred till no precipitates are generated, a konjac glucomannan ethyl alcohol solution is obtained, the konjac glucomannan ethyl alcohol solution is subjected to vacuum filtration to obtain konjac glucomannan precipitates, ethyl alcohol is used for washing the obtained high-purity konjac glucomannan. According to the extracting method, konjac glucomannan is adopted, water and ethyl alcohol are reasonably used, and the purposes of improving the extraction rate of the konjac glucomannan and keeping the original structure are achieved.

Description

technical field [0001] The invention belongs to the technical field of konjac production and processing, in particular to a method for extracting konjac glucomannan. Background technique [0002] Konjac is the tuber of perennial herbaceous plant of Araceae, which is widely distributed in my country, mainly cultivated in the southwest and the middle and lower reaches of the Yangtze River, and the resources are very rich. Konjac is a beneficial alkaline food. For people who eat too much acidic food of animal origin, eating konjac together can achieve food acid and alkali balance. In addition, konjac also has multiple functions such as lowering blood sugar, lowering blood fat, lowering blood pressure, dispersing toxins, beautifying the skin, dredging the veins, losing weight, laxative, and appetizing. Fresh konjac is a flat spherical tuber, which is generally processed into konjac powder for use. Peel the konjac tubers and cut them into thin slices. After drying, put them int...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/02
CPCC08B37/009C08B37/0003
Inventor 余建光
Owner 务川茂源现代农业开发有限公司
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