Ultrasonic-assisted extraction method for polysaccharide extract and pectin extract of okra

A technology of ultrasonic-assisted extraction and polysaccharide extraction, which is applied in the direction of drug combination and anti-toxic agent, can solve the problems of incomplete fragmentation of okra tissue, low extraction rate of polysaccharide and pectin, etc., and achieves short time consumption, simple operation and high yield Effect

Active Publication Date: 2017-05-24
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for ultrasonically assisted extraction of okra polysaccharides and pectin. The method of the present invention uses freeze-dried okra to make powder, which avoids the problem of incomplete okra tissue fragmentation; the present invention simultaneously uses ultrasonic assisted hot water The extraction method solves the problem of low extraction rate of polysaccharides and pectin, and the process is short and efficient; the method of the invention can simultaneously prepare okra polysaccharides and pectin, achieving the purpose of multi-purpose and high-efficiency production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Add 100g of okra dry powder to 3000mL of water, adjust the pH to 4.0, and ultrasonicate at 40°C and 400W for 20min. Centrifuge at 8000rpm for 7min after the extraction, take the supernatant, and repeat the extraction three times. The volume of the extract was concentrated to 1 / 3 by evaporation under reduced pressure, and deproteinized by Sevage method. After deproteinization, add 3 times the volume of absolute ethanol and let stand for 12 hours. The upper layer of pectin was oven-dried at 55°C to obtain 2.26g of okra pectin extract, and the lower layer of polysaccharide was dialyzed for 48h and then freeze-dried (conditions were -55°C, pressure of 9Pa, and time of 36 hours) to obtain okra polysaccharide extract of 4.56g. g.

[0052] The yield of the okra polysaccharide extract in this example is 4.56%.

[0053] The yield of the okra pectin extract in this example is 2.26%.

[0054] It has been determined that the scavenging rate of the okra polysaccharide extract pr...

Embodiment 2

[0056] Add 100g of okra dry powder to 3000mL of water, adjust the pH to 6.5, and ultrasonicate at 40°C and 400W for 20min. Centrifuge at 8000rpm for 7min after the extraction, take the supernatant, and repeat the extraction three times. The volume of the extract was concentrated to 1 / 3 by evaporation under reduced pressure, and deproteinized by Sevage method. After deproteinization, add 3 times the volume of absolute ethanol and let stand for 12 hours. The upper layer of pectin was oven-dried at 55°C to obtain 1.94g of okra pectin extract, and the lower layer of polysaccharide was dialyzed for 48h and then freeze-dried (conditions were that the temperature was -53°C, the pressure was 10Pa, and the time was 36 hours) to obtain 3.09g of okra polysaccharide extract. g.

[0057] The yield of the okra polysaccharide extract in this example is 3.09%.

[0058] The yield of the okra pectin extract in this example is 1.94%.

[0059] It has been determined that the scavenging rate o...

Embodiment 3

[0061] Add 4000mL of water to 100g of okra dry powder, adjust the pH to 8.5, and ultrasonicate at 60°C and 600W for 30min. Centrifuge at 8000rpm for 7min after the extraction, take the supernatant, and repeat the extraction three times. The volume of the extract was concentrated to 1 / 3 by evaporation under reduced pressure, and deproteinized by Sevage method. After deproteinization, add 3 times the volume of absolute ethanol and let stand for 12 hours. The upper layer of pectin was oven-dried at 55°C to obtain 4.98g of okra pectin extract, and the lower layer of polysaccharide was dialyzed for 48 hours and then freeze-dried (conditions were -52°C, pressure of 8Pa, and time of 36 hours) to obtain 6.28g of okra polysaccharide extract. g.

[0062] The yield of the okra polysaccharide extract in this example is 6.28%.

[0063] The yield of the okra pectin extract in this example is 4.98%.

[0064] It has been determined that the scavenging rate of the okra polysaccharide extra...

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PUM

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Abstract

The invention discloses an ultrasonic-assisted extraction method for a polysaccharide extract and a pectin extract of okra. The method comprises the following steps: freeze-drying and pulverizing the okra to obtain a dried okra powder; conducting hot water extraction on the dried okra powder under ultrasonic assistance, collecting a liquid supernatant, namely an okra polysaccharide-pectin aqueous solution, after centrifuging; deproteinizing after concentrating the okra polysaccharide-pectin solution; leaving to stand after adding ethyl alcohol into the deproteinized okra polysaccharide-pectin aqueous solution, drying an upper layer to obtain the okra pectin extract, and freeze-drying after dialyzing a lower layer to obtain the okra polysaccharide extract. Through the method, the pectin extract and the okra polysaccharide extract are obtained at the same time, the used time is short, the energy consumption is low, the operation is simple, and the polysaccharide with the antioxidant activity and the high quality pectin are obtained.

Description

technical field [0001] The invention relates to a method for ultrasonically assisted extraction of okra polysaccharide extract and pectin extract, belonging to the technical field of functional food engineering. Background technique [0002] Okra (Abelmoschus esculentus (Linn.) Moench), also known as okra and okra, is an annual herb of the Malvaceae genus Okra, widely distributed in tropical, subtropical and warm temperate regions. Okra originated in Africa and was introduced into my country in the early 1990s. It is now cultivated in Asia, the Middle East, and the southern states of the United States. At present, okra resources in India are the most abundant. In recent years, there has been a trend of large-scale popularization in the south and north of my country, especially in Taiwan, where the cultivation history in Taining, Jianning, and Jiangle counties in Fujian Province has reached 100 years. The province's Pingxiang Shangbu Town area has also been planted for more t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00C08B37/06A61P39/06
CPCC08B37/0003C08B37/0045
Inventor 倪元颖王坤立何政宇庞思成刘冰
Owner CHINA AGRI UNIV
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