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Plant salt and method for extracting plant salt from suaeda salsa through cellulase and pectinase

A technology of Suaeda salsa and cellulase, applied in the field of plant salt extraction, can solve the problems of low superoxide anion scavenging rate to hydroxyl radical scavenging rate and the like

Inactive Publication Date: 2016-08-24
王胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] (6) The prepared plant salt has low superoxide anion scavenging rate and hydroxyl radical scavenging rate

Method used

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  • Plant salt and method for extracting plant salt from suaeda salsa through cellulase and pectinase
  • Plant salt and method for extracting plant salt from suaeda salsa through cellulase and pectinase

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1 A kind of method adopting cellulase and pectinase to extract plant salt from Suaeda salsa

[0042] Include the following steps:

[0043] (1) Raw material pretreatment

[0044] The raw materials collected before Suaeda salsa flowering are dried in the sun, and the content of each element in Suaeda salsa per gram of dry weight is determined. The sodium content is 0.0683g / g, the ash content is 38.94%, the mercury content is 0.066mg / kg, and the arsenic content is 0.066mg / kg. The content is 0.3177mg / kg, and the lead content is 0.2385mg / kg. The dry Suaeda salsa is subjected to airflow crushing. The airflow crushing conditions are as follows: the pressure of the air storage tank is set to 0.9MPa; the screw feeding speed is 22hz; the classifier motor The frequency is set to 12hz, and the particle size of the crushed material is 250um.

[0045] (2) Hot dipping

[0046] Add Suaeda salsa powder to water for hot extraction, the ratio of solid to liquid is 1:21, the ...

Embodiment 2

[0055] Embodiment 2 Combination factor analysis experiment

[0056] Using the method described in Example 1 to extract plant salt, only change the enzymatic hydrolysis temperature,

[0057] Enzymatic hydrolysis pH, enzymatic hydrolysis time factors, conduct experiments.

[0058] Table 1 Analysis experiment of combined factors of enzymatic hydrolysis temperature, enzymatic hydrolysis pH, and enzymatic hydrolysis time

[0059]

[0060] Table 2 Index of extracted vegetable salt

[0061]

[0062] The plant salt prepared by the invention does not detect heavy metals such as mercury, arsenic and lead.

[0063]Through the above experiments, embodiment 5 and embodiment 6 are preferred embodiments, that is, the enzymolysis temperature is preferably 45-50°C,

[0064] The pH of the enzymolysis is preferably 4-4.5, and the time of enzymolysis is preferably 40-50min.

[0065] The plant salts prepared in Example 5 and Example 6 were formulated into 2mg / ml aqueous solutions respect...

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Abstract

The invention provides a plant salt. The content of sodium in the plant salt is 16.72-16.89%, and the content of iodine in the plant salt is 45.38-46.26%. The invention further provides a method for extracting the plant salt from suaeda salsa through cellulase and pectinase. The method comprises the following steps of performing enzymolysis and performing hot extraction, during the enzymolysis process, the addition quantity of cellulase is 0.6U / g, and the addition quantity of pectinase is 120U / g. The plant salt disclosed by the invention has the beneficial effects that the content of the sodium in the prepared plant salt is 16.72-16.89%, the content of water insoluble substances is 0.04-0.045%, the content of iodine is 45.38-46.26%, the prepared plant salt is rich in trace elements, the content of chlorophyll is 0.589-0.654g / 100g, the content of betacyanin is 80-85 nmol / g, and the content of flavone is 4.0-4.2mg / g.

Description

technical field [0001] The invention relates to a plant salt and a method for extracting plant salt from Suaeda salsa by using cellulase and pectinase, belonging to the technical field of plant salt extraction. Background technique [0002] Existing table salt is generally iodized salt obtained by adding potassium iodide to sea salt. After studying the relationship between salt and high blood pressure, people have found that high salt intake can cause blood pressure to rise; It is indispensable for people's daily life. The existing inorganic salts cannot further meet the human intake requirements for amino acids, proteins, multivitamins and trace elements, as well as the desires for weight loss, fat reduction, and anti-aging. [0003] Suaeda salsa is a potential wild plant resource with broad application prospects. Developing it into a new type of functional nutritional and health food, especially functional edible salt and beverage, not only has the advantages of convenien...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/40A23L33/105A23L33/16
CPCA23V2002/00
Inventor 王胜
Owner 王胜
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