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Method for preparing turmeric saponin by virtue of microbial mixed fermentation

A technology of microbial flora and turmeric, applied in the biological field, can solve the problems of uncontrollable microorganisms, large acid consumption, large energy consumption, etc., and achieve the effects of green process, high production yield and low cost.

Active Publication Date: 2017-06-13
HUAZHONG UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] To sum up, the traditional acid hydrolysis method to extract turmeric saponin is not specific because the transformation of saponin is not specific, and it hydrolyzes various substances at the same time, including lignocellulose, starch, protein, etc., and the amount of acid used is large. Therefore, the efficiency Low, high energy consumption, and high-temperature treatment; most of the existing technologies use microorganisms to naturally ferment turmeric, and the naturally fermented microorganisms are uncontrollable, so they may be mixed with some microorganisms that can degrade the saponin core, resulting in a large saponin production. decline

Method used

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  • Method for preparing turmeric saponin by virtue of microbial mixed fermentation
  • Method for preparing turmeric saponin by virtue of microbial mixed fermentation
  • Method for preparing turmeric saponin by virtue of microbial mixed fermentation

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preparation example Construction

[0043] The preparation method of the microbial flora comprises the following steps: taking single colonies of the bacterial strains of the bacillus HG224, pectinobacillus and cellulomonas and inoculating them in the LB medium respectively, at a temperature of 30-40°C, Rotating speed is under the condition of 100~220r / min, obtains the bacterium liquid that is in the logarithmic growth phase of described bacillus HG224, pectin bacillus and cellulomonas respectively, and described bacterium liquid is according to the volume ratio 1:0.4~1.2: 0 to 1.2 are mixed to form the microbial flora, and the pectin bacillus can be replaced by Erwinia.

[0044] When the microbial flora is applied to the fermentation of turmeric, it includes the following steps: prepare a uniform slurry according to the mass ratio of the dry weight of turmeric to water of 1:5-1:15, and inoculate the above-mentioned microorganisms with a volume percentage of 10%-40% in the slurry The flora is cultured at a tempe...

Embodiment 1

[0056] In the case of not adding any microorganisms, the specific operation steps are as follows:

[0057] Take 500g of turmeric fresh ginger, wash and remove the shavings, add water to pulverize and homogenate, prepare a uniform slurry according to the mass ratio of turmeric dry weight to water as 1:5, and process it at 37°C for 4 hours at a speed of 200r / min. In the turmeric slurry, the saponin content contained in its liquid phase (calculated according to the content of the saponin mother nucleus) accounts for 29% of the total saponin content (the total saponin content is converted by the saponin content obtained by direct acid hydrolysis of an equal amount of turmeric material).

Embodiment 2

[0059] In the case of not adding any microorganisms, the specific operation steps are as follows:

[0060] Take 500g of turmeric and fresh ginger, wash and remove shavings, add water, pulverize and homogenate, prepare a uniform slurry according to the mass ratio of turmeric dry weight to water as 1:15, and process it at 37°C for 4 hours at a speed of 200r / min. In the turmeric slurry, the saponin content contained in its liquid phase (calculated according to the saponin core content) accounts for 42% of the total saponin content.

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Abstract

The invention discloses a method for preparing turmeric saponin by virtue of microbial mixed fermentation, belonging to the technical field of biology. By virtue of the method, the problem of low yield of turmeric saponin in an existing production process is mainly solved. The method comprises the following steps: respectively culturing bacillus HG224, pectobacterium carotovorum or erwinia and cellulomonas, and mixing in an inoculating volume proportion of 1 to (0.4-1.2) to (0-1.2), so as to prepare a microbial flora; and preparing uniform turmeric slurry fromturmeric and water in a dry weight-mass ratio of (1 to 5)-(1 to 15), inoculating 10%-40% of the microbial flora into the slurry, and culturing at a temperature of 30-40 DEG C and a rotation speed of 100r / min-220r / min for 4-6 hours. By virtue of the mixed fermentation of the microbial flora, a large amount of restrained saponins arefree, so that the yield of the turmeric saponin is greatly increased, and meanwhile, the stubborn foundation is laid for the subsequent environment-friendly production of the turmeric saponin; and the method has wide industrial application prospect.

Description

technical field [0001] The invention belongs to the field of biotechnology, and more specifically relates to a method for preparing turmeric saponin by microbial mixed fermentation. Background technique [0002] Yellow ginger (Dioscorea zingiberensis C.H.Wright) is a perennial winding herb with the scientific name Dioscorea zingiberensis C.H.Wright. It is a unique wild plant resource in my country and is mainly distributed in Hunan, Shaanxi, Sichuan, Guizhou and Yunnan provinces. The rhizome of turmeric contains steroidal saponins such as diosgenin, about 40% starch, 50% cellulose, and some water-soluble glycosides, alkaloids, flavonoid glycosides, cardiac glycosides, tannins, pigments and other chemical components. The main active ingredient of turmeric is diosgenin, also known as saponin (hereinafter referred to as saponin). Saponin is the ligand of turmeric saponin, which mainly exists in the form of saponin in turmeric. Steroid hormone intermediates synthesized from t...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12P39/00C12P33/20C12R1/07C12R1/01C12R1/18
CPCC12N1/20C12P33/20C12P39/00C12N1/205C12R2001/07
Inventor 余龙江张立伟敖明章邱海亮郭梦真袁舒
Owner HUAZHONG UNIV OF SCI & TECH
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