A kind of extraction method and application of polysaccharide in mango processing waste
An extraction method and waste technology, which are applied in the field of deep processing of horticultural crop products, can solve the problems of low extraction rate of crude polysaccharide, no antioxidant activity of mango polysaccharide is involved, etc., and achieve a shortened extraction time, obvious antioxidant activity, and high extraction efficiency. Effect
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Embodiment 1
[0043] A method for preparing mango processing waste polysaccharides, comprising the following steps:
[0044] (1) Mango peel pretreatment: take mango peel, remove impurities, wash, slice, and dry at 40°C for 36 hours; after drying, crush and pass through a 40-mesh sieve;
[0045](2) Rough extraction: add distilled water to the mango skin dregs treated in step (1) for ultrasonic extraction. The specific operation is: extract at 80°C for 60 minutes, stop and soak for 10 minutes every 30 minutes, ultrasonic power is 184w, and the amount of distilled water added Add 30mL for each gram of dried mango pomace, and extract 4 times.
[0046] After cooling the extract to 20°C, centrifuge at a speed of 4000r / min for 10 minutes to separate the supernatant; the supernatant is concentrated under reduced pressure to 1 / 6 of the original volume to obtain a concentrate, and the control conditions during the process of concentration under reduced pressure are: speed 65rpm / min, water bath temp...
Embodiment 2
[0049] A method for preparing mango processing waste polysaccharides, comprising the following steps:
[0050] (1) Mango peel pretreatment: take mango peel, remove impurities, wash, slice, and dry at 70°C for 12 hours; after drying, crush and pass through a 60-mesh sieve;
[0051] (2) Rough extraction: add extractant to the mango peel dregs treated in step (1) for ultrasonic extraction. The specific operation is: add distilled water to extract at 80°C for 120 minutes, stop and soak for 10 minutes every 30 minutes, ultrasonic power is 184w, distilled water The amount of addition is 50mL per gram of dried mango pomace, and the number of extractions is 2 times.
[0052] After cooling the extract to 30°C, centrifuge at a speed of 5000r / min for 5 minutes to separate the supernatant; the supernatant is concentrated under reduced pressure to 1 / 5 of the original volume to obtain a concentrate. Water bath temperature 55°C, vacuum degree 50mbar; cool to 30°C, centrifuge at 5000r / min fo...
Embodiment 3
[0055] A method for preparing mango processing waste polysaccharides, comprising the following steps:
[0056] (1) Mango peel pretreatment: take mango peel, remove impurities, wash, slice, and dry at 50°C for 20 hours; after drying, crush and pass through a 50-mesh sieve;
[0057] (2) Rough extraction: add extractant to the mango peel dregs treated in step (1) for ultrasonic extraction. The specific operation is: add distilled water to extract at 80°C for 110 minutes, stop the machine every 30 minutes and soak for 10 minutes, and the ultrasonic power is 120w of distilled water. The amount of addition is 40mL per gram of dried mango pomace, and extracted 3 times.
[0058] After the extract was cooled to 25°C, the supernatant was separated by suction filtration using a Buchner funnel; the supernatant was concentrated under reduced pressure to 1 / 4 of the original volume to obtain a concentrated solution. Control conditions during the concentration process: speed 70rpm / min, water ...
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