Preparation method of low-molecular-weight pectin

A low-molecular-weight, pectin-based technology is applied to medical preparations containing active ingredients, pharmaceutical formulas, and organic active ingredients. Oxidative and anticancer activity, enhance the body's immunity, easy absorption effect

Inactive Publication Date: 2017-08-25
ZHEJIANG UNIV
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  • Abstract
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AI Technical Summary

Problems solved by technology

The chemical degradation method usually uses dilute acid heating or Fenton system to treat pectin. Although these two methods react quickly, the reaction of dilute acid heating treatment is violent, the yield of low molecular weight pectin is low, and more monosaccharides are obtained. The Fenton system will introduce heavy metal ions, which not only affects the safety of the product, but also complicates the subsequent purification work; although the biodegradation method has a mild reaction and high specificity, the reaction conditions are relatively harsh, the cost is high, and it is difficult to implement Industrial production, and due to the limitations of pectinase in the degradation of pectin, there are often problems such as low degradation efficiency and low yield of oligosaccharides

Method used

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  • Preparation method of low-molecular-weight pectin
  • Preparation method of low-molecular-weight pectin
  • Preparation method of low-molecular-weight pectin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-1

[0021] (1) obtain pectin from industrial water, then mix 125mg pectin (Mw==7.9×10 6 ) was dissolved in 25ml of 0.1M sodium acetate buffer solution (pH 6.8), hydrogen peroxide (final concentration 6g / L) and ascorbic acid (final concentration 10mmol / L) were added.

[0022] (2) Place the solution obtained in step 1) at a temperature of 30°C for ultrasonic treatment, the treatment time is 10 minutes, and the ultrasonic sound field intensity is 424W / cm 2 , At this time, the ultrasonic frequency is 21-25kHz (remarks: the instrument adjusts within this range by itself).

[0023] (3) Dialyze the treated solution obtained in step 2) (a dialysis bag with a cut-off of 3500Da), vacuum freeze-dry (at a vacuum degree of 0.1MPa, dry at -45°C for 36h), and the obtained low molecular weight pectin is gelled The molecular weight of the product was detected by gel permeation chromatography, and its molecular weight (kDa) was 19.26 kDa.

Embodiment 1-2～1-4

[0025] In order to verify the influence of different ascorbic acid concentrations in step 1) on the prepared low-molecular-weight pectin, change the ascorbic acid concentration in step 2), and the rest are the same as in Example 1-1, thereby obtaining Examples 1-2 to 1-4, specifically The concentration of ascorbic acid and the corresponding molecular weight of the resulting low molecular weight pectin are shown in Table 1.

[0026] Table 1. Molecular weight of low molecular weight pectin obtained with different ascorbic acid concentrations

[0027]

[0028] As can be found from Table 1, when the concentration of ascorbic acid is 1-10mmol / L, after 10 minutes of action, along with the increase of the concentration of ascorbic acid, the molecular weight of the gained pectin significantly decreases, and when the concentration of ascorbic acid is 10-100mmol / L, the degradation trend decreases with The concentration of ascorbic acid decreased and increased, and the molecular weigh...

Embodiment 2-1～2-3

[0030] In order to verify the impact of degradation on the prepared low molecular weight pectin at different reaction temperatures in step 2), change the reaction temperature in step 2) in Example 1-1, and the rest are the same as in Example 1-1, thereby obtaining Example 2 -1~2-3, the specific reaction temperature and the molecular weight of the corresponding obtained low molecular weight pectin are shown in Table 2.

[0031] Table 2. Molecular weight of low molecular weight pectin obtained at different reaction temperatures

[0032] Example 1-1 Example 2-1 Example 2-2 Example 2-3 temperature(℃) 30 20 40 50 Molecular weight (kDa) 19.26 43.45 11.62 9.28

[0033] It can be found from Table 2 that when the reaction temperature is 20-50°C, after ultrasonication for 10 minutes, the molecular weight of the obtained pectin decreases significantly with the increase of the reaction temperature, and is concentrated at 9.28-43.45kDa. When the reac...

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Abstract

The invention discloses a preparation method of low-molecular-weight pectin. According to the preparation method, pectin (Mw=7.9*10<6>) extracted from industrial water is taken as a raw material, an ascorbic acid-hydrogen peroxide redox initiation system is adopted, and meanwhile, the low-molecular-weight pectin is prepared through low-frequency high-energy ultrasound-assisted rapid degradation. The preparation method comprises the following steps: (1) dissolving pectin into sodium acetate buffer salt, adding hydrogen peroxide and ascorbic acid (1mM-100Mm), and carrying out ultrasonic treatment on a solution at 20-50 DEG C for 0-60 minutes, wherein the intensity of an ultrasonic field is 182W/cm<2>-545W/cm<2>; and (2) carrying out dialysis on the solution obtained in the step (1) for 3 days, and carrying out vacuum freeze-drying, so as to obtain the low-molecular-weight pectin. The preparation method is environment-friendly, can be used for rapidly degrading high-molecular-weight pectin and has important industrial application values, and conditions are mild; and meanwhile, the low-molecular-weight pectin prepared by virtue of the preparation method can be applied to the fields of health and medicines.

Description

technical field [0001] The present invention relates to the preparation method of low-molecular-weight pectin, to be exact, relate to a kind of ultrasonic-assisted H 2 o 2 A method for preparing low molecular weight pectin by degrading / VC redox system. Background technique [0002] Pectin is mainly a kind of acidic heteropolysaccharide with linear main chain and branched D-galacturonic acid (D-Galacturonic Acids, D-Gal-A) units connected by α-(1→4), mainly It is composed of three structural regions: galacturonan (HGA), rhamnogalacturonan-I (RG-I) and rhamnogalacturonan-II (RG-II). The molecular weight is between 5-3 million. Pectin from different sources has different physical and chemical properties and functional properties due to differences in molecular weight, degree of methylation, and number of groups. [0003] Pectin has good gel, thickening and stability properties, and at the same time, pectin can reduce serum cholesterol and blood sugar levels, stimulate phag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06A61K31/732A61P35/00A61P39/06A61P3/06A61P3/10A61P37/04
CPCA61K31/732C08B37/0003C08B37/0045
Inventor 陈士国李俊慧李珊叶兴乾胡亚芹刘东红丁甜
Owner ZHEJIANG UNIV
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