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Rosa roxburghii polysaccharide, as well as preparation method and application thereof

A technology of prickly pear and polysaccharide, applied in the field of health food, to achieve the effects of uniform molecular weight, inhibitory activity and clear structure

Active Publication Date: 2019-03-01
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the regulation of intestinal microbiota and the promotion of intestinal health by Rosa roxburghii polysaccharides

Method used

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  • Rosa roxburghii polysaccharide, as well as preparation method and application thereof
  • Rosa roxburghii polysaccharide, as well as preparation method and application thereof
  • Rosa roxburghii polysaccharide, as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A preparation method of prickly pear polysaccharide includes the following steps:

[0056] (1) Raw material pretreatment: Wash the fresh prickly pear fruit into a tray, and dry it in a blast drying oven at 60°C for 48 hours. Crush, pass through a 40-mesh sieve, make up the solid-liquid ratio of 1:6g / mL according to the dry pear powder and 95% ethanol (v / v), heat and reflux in a 70℃ water bath for 4h, filter to obtain the residue, heat to reflux and filter Repeat 4 times, put the defatted prickly pear powder into a blast drying oven at 45°C for 48 hours.

[0057] (2) Add 150g of the treated prickly pear dry powder to distilled water for hot water extraction, extraction temperature 95℃, time 3h, material-to-liquid ratio 1:30 (the units of mass and volume are g and mL respectively), extract The number of times is 2; the centrifugal force is 5000g, centrifugation is 10min, the supernatant is collected and concentrated to 1 / 4 of the original volume by rotary evaporation at 55°C ...

Embodiment 2

[0064] A preparation method of prickly pear polysaccharide includes the following steps:

[0065] (1) Raw material pretreatment: Wash the fresh prickly pear fruit into a tray, and dry it in a blast drying oven at 60°C for 48 hours. Crush, pass through a 50-mesh sieve, make solid-liquid ratio 1:5g / mL according to dry pear powder and 95% ethanol (v / v), heat reflux in a water bath at 75℃ for 3h, filter to obtain the residue, heat reflux and filter Repeat 3 times, put the defatted prickly pear powder into a blast drying oven at 55°C for 36 hours.

[0066] (2) Take 150g of prickly pear powder treated in (1), add distilled water for hot water extraction, extraction temperature 95℃, time 2h, material-to-liquid ratio 1:20, extraction times is 3 times; centrifugal force 8000g, After centrifugation for 5 min, the supernatant was collected and concentrated to 1 / 3 of the original volume by rotary evaporation at 45°C.

[0067] (3) Add Sevag reagent to the concentrated solution of (2). The compo...

Embodiment 3

[0072] A preparation method of prickly pear polysaccharide includes the following steps:

[0073] (1) Raw material pretreatment: Wash the fresh prickly pear fruit into a tray, and dry it in a blast drying oven at 60°C for 48 hours. Crush, pass through a 60-mesh sieve, make solid-liquid ratio 1:4g / mL according to dry pear powder and 95% ethanol (v / v), heat reflux in a water bath at 80℃ for 2h, filter to obtain the residue, heat reflux and filter Repeat 2 times, put the defatted prickly pear powder into a blast drying oven at 65°C for 24h.

[0074] (2) Take 150g of prickly pear dry powder treated in (1), add distilled water for hot water extraction, extraction temperature 95℃, time 3.5h, material-to-liquid ratio 1:35, extraction times is 1 time; centrifugal force 4000g After centrifugation for 15 min, the supernatant was collected and concentrated to 1 / 5 of the original volume by rotary evaporation at 65°C.

[0075] (3) Add Sevag reagent to the concentrated solution of (2). The compo...

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Abstract

The invention discloses a rosa roxburghii polysaccharide, as well as a preparation method and application thereof. The preparation method mainly comprises raw material pretreatment, extraction, deproteinization, de-coloration, alcohol precipitation, as well as separation and purification, wherein the extraction is to mix pretreated rosa roxburghii dry powder and water in a mass volume ratio of (1to 15) to (1 to 35), and perform extraction at a temperature of 55 to 95 DEG C; perform centrifugal separation to obtain a rosa roxburghii polysaccharide extracting solution, and concentrate the rosaroxburghii polysaccharide extracting solution under reduced pressure to 1 / 3 to 1 / 6 of the original volume to obtain a concentrated solution of the rosa roxburghii polysaccharide. The rosa roxburghii polysaccharide prepared by the invention has the advantages of high purity and uniform molecular weight. Compared with the existing rosa roxburghii polysaccharide, as proved by in-vitro fermentation experiments, the rosa roxburghii polysaccharide disclosed by the invention can promote the generation of short-chain fatty acids such as acetic acid, propionic acid and butyric acid, promote the growthof beneficial bacteria such as lactic acid bacteria and bifidobacterium, and can be taken as prebiotics. Meanwhile, the rosa roxburghii polysaccharide can inhibit the activity of alpha-glucosidase, and can be applied to healthy foods or medicines having auxiliary therapy effects on intestinal diseases and diabetes mellitus.

Description

Technical field [0001] The invention relates to prickly pear polysaccharide, in particular to a prickly pear polysaccharide capable of regulating intestinal microecology and a preparation method and application thereof, and belongs to the field of health food. Background technique [0002] Prickly pear (Rose roxburghii Tratt), also known as Wenxianguo and Sending Spring Return, is a deciduous shrub of the Rosaceae Rosa genus. Its fruit is rich in flavonoids, polysaccharides, vitamins, superoxide dismutase and organic acids and other nutrients. Nutritional value. Prickly pear, as a medicinal and edible plant with regional characteristics, is also used as a traditional Chinese medicine. Traditional medicine mainly uses the roots, leaves and fruits of prickly pear as medicine, which is used for digestion and invigorating the spleen, antidiarrhea, and relieving heat. It is useful for the treatment of food and abdominal distension, hyperlipidemia, enteritis, hypertension, night blind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00A23L33/105
CPCA23L33/105C08B37/0003
Inventor 扶雄汪磊李超黄强
Owner SOUTH CHINA UNIV OF TECH
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