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An extraction method and polysaccharide technology, applied in the field of extraction of okra polysaccharides, can solve the problem of low extraction rate and achieve the effect of simple operation steps, high extraction rate and mild enzymatic hydrolysis conditions
Inactive Publication Date: 2017-06-13
ZHEJIANG OCEAN UNIV
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This method only uses water extraction to extract polysaccharides, and does n
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Embodiment 1
[0016] The extraction method of okra polysaccharide, specific operation steps:
[0017] 1) Pretreatment: Dry fresh okra in a blower at a temperature of 50-70°C and a drying time of 0.8-1.5 hours until the water in the okra is 3-8%, grind and pass through a 40-100 mesh sieve;
[0018] 2) Degreasing: add petroleum ether to the okra powder according to the ratio of material to liquid at 1:40~1:80, in a Soxhlet extractor, reflux at 40~60°C for 2~4 hours, filter and dry to obtain the defatted okra sunflower powder;
[0019] 3) Enzyme hydrolysis: add distilled water to the defatted okra powder according to the ratio of material to liquid 1:30~1:60, stir, and the stirring speed is 200~500r / min. Add enzymolysis agent, enzymolysis agent composition and weight parts are 2~6 parts of cellulase, 1~5 parts of pectinase, 0.4~0.7 parts of bovine trypsin, 0.2~0.5 parts of calcium chloride, 0.01~0.03 parts Alkylphenol ethoxylates, 0.02~0.04 parts of cysteine, 0.01~0.04 parts of phyllyl aceta...
Embodiment 2
[0023] The extraction method of okra polysaccharide, the most preferred operation steps:
[0024] 1) Pretreatment: Dry the fresh okra in a blower at a temperature of 60°C for 1 hour until the water in the okra is 5%, grind and pass through a 50-mesh sieve;
[0025] 2) Degreasing: Add petroleum ether to the okra powder at a solid-to-liquid ratio of 1:60, reflux and degrease at 50°C for 3 hours in a Soxhlet extractor, filter and dry to obtain defatted okra powder;
[0026]3) Enzymolysis: Add distilled water to the defatted okra powder at a material-to-liquid ratio of 1:40, and stir at a rate of 300r / min. Add enzymolysis agent, enzymolysis agent composition and its most preferred parts by weight are 5 parts of cellulase, 3 parts of pectinase, 0.5 part of bovine trypsin, 0.4 part of calcium chloride, 0.02 part of alkylphenol polyoxyethylene ether, 0.03 parts cysteine, 0.02 parts phyllyl acetate and 0.05 parts 2-pyrrolidine acetic acid. The enzymolysis temperature is 45°C, the pH...
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Abstract
The invention provides a method for extracting okra polysaccharides. The method specifically comprises the following steps: 1) performing pretreatment; 2) degreasing; 3) performing enzymolysis; 4) purifying; and 5) deproteinization. The method has the beneficial effects that the polysaccharides are extracted by compound enzymolysis in a microwave solubilization manner. The enzymolysis conditions are mild, and the structure of the okra polysaccharide is not damaged, so that the okra polysaccharide remains high activity; multiple enzymes are subjected to combined enzymolysis, the compound enzymes are activated by multiple enzyme activators, the enzymolysis is high in speed and complete, and the extraction rate of the okra polysaccharides is improved; by combining solvent extraction and microwave extraction, the extraction rate of the okra polysaccharides can be improved; chloroform and n-butyl alcohol can denature the protein to be water-insoluble, the chloroform and n-butyl alcohol are added into a polysaccharide solution containing proteins so as to form gel, and then the protein is removed in a centrifugal manner; the finally obtained okra polysaccharide is high in purity, and the okra polysaccharide is high in extraction rate and can remain high activity; and the operation steps are simple, the cost is low, and the economic benefits are high.
Description
technical field [0001] The invention relates to the technical field of polysaccharide extraction, in particular to a method for extracting okra polysaccharides. Background technique [0002] Okra (Abelmoschus esculentus L .Moench) has another name called okra, okra, coffee ambrette, hair eggplant, hollyhock, and is also called "pepper" among the people. Native to Africa, it was introduced into China from India in the early 20th century, and is more common in southern China. The edible part is the fruit pod, which is divided into green and red. It tastes crisp, tender and juicy, smooth and not greasy, and has a unique fragrance. The seeds can be squeezed for oil. Okra is light in taste and cold in nature, and has the effects of relieving sore throat, dredging stranguria, breast milk, and regulating menstruation. Okra is rich in vitamins and minerals. Every 100 grams of okra tender fruit contains about 4 mg of vitamin C, 1.03 mg of vitamin E and 310 micrograms of carotene. ...
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