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Carboxymethyl pachymaran with suitable substitution degree and preparation method thereof

A carboxymethyl poria cocos and carboxymethylation technology is applied in the field of polymer polysaccharide preparation, and can solve the problems of increasing the hidden danger of CMP food safety, reducing the purity of prepared products, loss of CMP activity and the like

Inactive Publication Date: 2017-08-01
武汉润歌生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, this method not only reduces the purity of the prepared product, but also greatly increases the hidden dangers of CMP food safety; it is mentioned in the patent (a preparation method of carboxymethylpachyan) with the application number 201210375000.0 that by adding 2~5% hydrogen peroxide The solution is decolorized for 2-24 hours to improve the color of the reaction product
However, this method not only increases the preparation process and prolongs the preparation time, but at the same time, the use of hydrogen peroxide causes loss of CMP activity; the activity of polysaccharide derivatives is lower than that of the introduced ionic groups, degree of substitution, substitution position, water solubility and chain conformation. The higher the degree of substitution of CMP, the greater the solubility in water

Method used

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  • Carboxymethyl pachymaran with suitable substitution degree and preparation method thereof
  • Carboxymethyl pachymaran with suitable substitution degree and preparation method thereof
  • Carboxymethyl pachymaran with suitable substitution degree and preparation method thereof

Examples

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Effect test

Embodiment 1

[0026] 1. Preparation of carboxymethylpachyan with a degree of substitution of about 0.7

[0027] Get the Poria cocos powder that 1kg crosses 100 mesh sieves, with 60 Co-γ was irradiated for 24 hours, added 5.0L 85% ethanol and stirred and swelled at room temperature for 30 minutes, then added 0.3-0.5 kg of sodium hydroxide (dissolved with a small amount of ethanol) and stirred at 50°C to alkalinize 0.5-1.0 h. After alkalization, cool the reaction system to below 30°C, then add 0.3-0.5 kg sodium hydroxide (dissolved in a small amount of ethanol) and 0.8-1.0 kg chloroacetic acid, and etherify at 50-70°C for 3.0 h. After the reaction, wash 4 times with 80% ethanol by volume fraction to remove excess chloride ions. Dry at 40-50°C for 7-10 hours, dry, and pass through a 40-mesh sieve to obtain carboxymethylpachyan powder with a substitution degree of about 0.7. Gained white powder is carboxymethylpachyan powder, which is packaged and delivered after inspection.

[0028] 2. D...

Embodiment 2

[0059] Example 2 The application example of food modified poria cocos powder in jelly

[0060] The preparation of carboxymethyl pachyrgan polysaccharide powder: prepare according to the method described in embodiment 1.

[0061] Determination of gel water holding capacity: Pour the prepared gel sample into a container, seal it, and store it at room temperature. The liquid precipitated from the gel sample was poured out and the water on the surface of the sample was blotted dry with filter paper, the sample was weighed and measured once a day for 1 week.

[0062] Calculation method: water holding rate (%)=(1-total amount of precipitated liquid / mass of gel sample)×100

[0063] Determination of gel strength: The gel strength of the sample is measured by a TX.AT plus texture analyzer, the measurement conditions are: probe P / 0.5, the measurement mode and option is to measure the compression force, and the running speed of the probe before compression is 3.0 mm / s. The running spee...

Embodiment 3

[0071] Example 3 Example of Application of Carboxymethyl Pachyphyllin Powder in Peach Cake

[0072] The preparation of carboxymethyl pachyrgan polysaccharide powder: prepare according to the method described in embodiment 1.

[0073] The craft formula of Fuling peach cake is fresh lard, eggs, low-gluten flour, milk powder, sweet baking powder, soda powder, and white sugar, which are ground and sieved (200 mesh). Take 600g of refined lard, 1kg of low-gluten flour, 0.5kg of white sugar powder, 200g of eggs, 40g of milk powder, 30g of sweet baking powder, and 30g of soda powder.

[0074] Determination of chromaticity: use a colorimeter to measure the chromaticity of the sample, and use a colorimeter to measure the chromaticity of the sample. Among them, the larger the L* value, the whiter (brighter) the peach crisp is; the a* and b* values ​​represent the red-greenness and yellow-blueness of the peach crisp respectively, positive a* means red, and the larger the a* value, the re...

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Abstract

The invention relates to carboxymethyl pachymaran with suitable substitution degree and a preparation method thereof, and belongs to the technical field of polymer polysaccharide preparation. The mthod comprises the steps that during the carboxymethylation modification process of pachymaran, an irradiation process is used, the proportion of reaction media is changed, and reaction temperature is regulated, thereby enhancing the efficiency of the carboxymethylation of pachymaran and the utilization rate of a raw material and an auxiliary material significantly, reducing the reaction time, and reducing the cost. The carboxymethyl pachymaran with substitution degree of about 0.7 can be obtained by the preparation method of the invention, and the product has the properties of higher antioxidant biological activity, white color and good solubility. Proved by the animal safety and toxicology evaluation test, the carboxymethyl pachymaran is classified into the safe and non-toxic level so as to be able to apply to the fields of foods, health products, feed additives and cosmetics and the like.

Description

technical field [0001] The invention belongs to the technical field of polymer polysaccharide preparation. Specifically, it relates to a preparation method of carboxymethylpachypolysaccharide (CMP) with an appropriate degree of substitution, and the CMP prepared by the method can be used in the fields of pharmacy, health products, food, cosmetics, feed and the like. Background technique [0002] Poria cocos is a kind of fungus with both medicinal and edible functions. It has the functions of diuretic and dampness, invigorating the spleen and calming the heart, etc. It has good medicinal, edible and health value. Poria cocos contains a variety of chemical components, the main component of which is the polysaccharide accounting for 90% of the dry weight of Poria cocos. Only 1% of the polysaccharide can be dissolved in water. Modern medical research shows that the polysaccharide has anti-tumor and immune-enhancing biological activities. The rest of the alkali-soluble polysacc...

Claims

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Application Information

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IPC IPC(8): C08B37/02A23L2/39A23L2/52A23L21/10A23L33/125A23L33/15A23L33/16A23L33/19A21D13/80A21D2/18
Inventor 黄文王益刘莹周蜜李慧
Owner 武汉润歌生物科技有限公司
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