Preparation method, product and application of asparagus non-agar oligosaccharides resistant to melanin synthesis

A technology of agar oligosaccharides and melanin, which is applied in the field of preparation of non-agar oligosaccharides from Asparagus anti-melanin, which can solve the problems of process preparation and medicinal activity differences, non-agar polysaccharide yield and immune activity decline, etc. , to achieve the effects of increasing economic added value, increasing extraction rate, and high total reducing sugar content

Active Publication Date: 2021-05-18
广东尊鼎珍珠有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In addition, a large number of documents point out that asparagus polysaccharides have anti-oxidation, anti-cancer, and immunity-enhancing effects, but few mention asparagus gum polysaccharides (agar) and non-agar polysaccharides in process preparation and medicinal activities. difference in
It has been reported in the literature that although the gelation degree of agar treated with alkali is improved, the yield and immune activity of non-agar polysaccharides have a tendency to decrease significantly.

Method used

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  • Preparation method, product and application of asparagus non-agar oligosaccharides resistant to melanin synthesis
  • Preparation method, product and application of asparagus non-agar oligosaccharides resistant to melanin synthesis
  • Preparation method, product and application of asparagus non-agar oligosaccharides resistant to melanin synthesis

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Experimental program
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Effect test

Embodiment 1

[0026] A kind of preparation method of asparagus non-agar oligosaccharide is as follows:

[0027] (1) Asparagus is washed, desalted, dried, crushed through a 4-mesh sieve, added 3% hydrochloric acid solution with a volume ratio 3 times that of asparagus, bathed in 70°C water for 90 minutes, filtered while hot, discarding the filtrate, and drying the algae Dry;

[0028] (2) Add 9 times the volume of distilled water to the obtained algal body, extract twice by ultrasonic method, the ultrasonic power is 180-420W, the extraction temperature is 45-75°C, and the extraction time is 60-120 minutes; filter and combine the filtrate;

[0029] (3) The filtrate was concentrated to a relative density of 1.75 by vacuum distillation, refrigerated at 4°C for 6h, centrifuged at 1500rpm / min at 4°C for 10min, and the colloid was separated;

[0030] (4) The colloid was frozen in a freezer at -80°C for 5 hours, thawed at 4°C for 6 hours, centrifuged at 1500rpm / min, 4°C for 10min, and the supernata...

Embodiment 2

[0034] A kind of asparagus non-agar oligosaccharide, its preparation method is as follows:

[0035] (1) Asparagus is washed, desalted, dried, crushed and passed through a 4-mesh sieve, added with 2% sulfuric acid solution with a volume ratio 2 times that of Asparagus, bathed in 80°C for 80 minutes, filtered, discarding the filtrate, and drying the algae;

[0036] (2) Add 8 times the volume of distilled water to the obtained algae and extract twice by ultrasonic method, the ultrasonic power is 180-420W, the extraction temperature is 45-75°C, and the extraction time is 60-120 minutes; filter and combine the filtrates;

[0037] (3) The filtrate was concentrated to a relative density of 1.85 by vacuum distillation, refrigerated at 4°C for 7h, centrifuged at 1500rpm / min at 4°C for 8min, and the colloid was separated;

[0038] (4) The colloid was frozen in a -70°C freezer for 6 hours, placed at 4°C for 5 hours to thaw, centrifuged at 1500rpm / min, 4°C for 8min, and the supernatant wa...

Embodiment 3

[0042] A kind of asparagus non-agar oligosaccharide, its preparation method is as follows:

[0043] (1) Asparagus is washed, desalted, dried, crushed and passed through a 4-mesh sieve, added with 1% sulfuric acid solution with a volume ratio 5 times that of Asparagus, bathed in 90°C water for 70 minutes, filtered, the filtrate is discarded, and the algae are dried in the air;

[0044] (2) Add 6 times the volume of distilled water to the obtained algae and extract twice by ultrasonic method, the ultrasonic power is 180-420W, the extraction temperature is 45-75°C, and the extraction time is 60-120 minutes; filter and combine the filtrates;

[0045] (3) The filtrate was concentrated to a relative density of 1.60 by vacuum distillation, refrigerated at 4°C for 8h, centrifuged at 1500rpm / min, and centrifuged at 4°C for 12min, and the colloid was separated;

[0046] (4) The colloid was frozen in a freezer at -50°C for 4 hours, thawed at 4°C for 4 hours, centrifuged at 1500rpm / min, 4...

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Abstract

The invention discloses a preparation method, product and application of asparagus non-agar oligosaccharides resistant to melanin synthesis. The preparation process mainly includes pickling, ultrasonic extraction, concentration, refrigeration, low-temperature centrifugation, freeze-thaw gel removal, enzyme Decomposition, ultrafiltration, concentration, alcohol precipitation, elution, freeze-drying and other steps can obtain active non-agar oligosaccharides while producing agar, which improves the economic added value of the product; the obtained asparagus non-agar oligosaccharide reducing sugar The content is ≥55%, the sulfate content is ≥15.5%, and the molecular weight range is 12‑28Kda. It has strong anti-melanin synthesis efficiency and can be applied to the preparation of medicines, foods and cosmetics with anti-melanin synthesis functions.

Description

technical field [0001] The invention belongs to the technical field of deep processing of marine resources, and in particular relates to a preparation method, product and application of asparagus non-agar oligosaccharides resistant to melanin synthesis. Background technique [0002] Asparagus (Gracilaria lemaneiformis) is an economical seaweed belonging to the Rhodophyta Gracilariaceae. It is widely distributed in the eastern and western sea areas of Guangdong, and is the main raw material for the preparation of agar. In the process of making agar, alkaline water is often used to remove sulfate radicals in asparagus to improve the gel strength of agar, but at the same time, a large amount of small molecule water-soluble acidic polysaccharides are also lost. It has been reported in the literature that the antioxidant and anti-immune activities of the polysaccharides in asparagus are weakened with the loss of sulfate groups. Therefore, separating and purifying the above-menti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/14C12P19/04
CPCC12P19/04C12P19/14
Inventor 吴科锋叶华吕应年欧阳佩佩廖雪华刘义李立
Owner 广东尊鼎珍珠有限公司
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