Method for preparing Hypsizygus marmoreus polysaccharide chelated selenium

A technology of seafood mushroom polysaccharides and seafood mushrooms, which is applied in the direction of drug combination, anti-virus, etc., to achieve the effect of enhanced scavenging ability and high chelation rate

Inactive Publication Date: 2019-06-11
CHANGSHU INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] At present, there are many studies and reports on the chelation of polysaccharides with iron, zinc, and calcium ions, but there are relatively few st

Method used

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  • Method for preparing Hypsizygus marmoreus polysaccharide chelated selenium
  • Method for preparing Hypsizygus marmoreus polysaccharide chelated selenium
  • Method for preparing Hypsizygus marmoreus polysaccharide chelated selenium

Examples

Experimental program
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Effect test

Embodiment 1

[0050] Remove impurities, dry, and pulverize the seafood mushroom, and pass through a 60-mesh sieve to obtain dried seafood mushroom powder; weigh the dried seafood mushroom powder in a beaker, and use hot water extraction method: add deionized water according to the material-to-liquid ratio of 1:20, Put it in a 90°C water bath for 2 hours, stir continuously, and repeat the above process 3 times; centrifuge the obtained seafood mushroom polysaccharide filtrate for 15 minutes at a speed of 4000r / min. The solution was then concentrated at 70°C for 3 hours, and the protein in the polysaccharide concentrated solution was removed by sevage method, and the supernatant was collected after centrifugation; finally, 3 times the volume of 85% ethanol was slowly added to the solution for 12 hours to precipitate the polysaccharide gradually, and the solution was After centrifugation (centrifugation for 20 min at a centrifugal speed of 4000 r / min), the precipitates in the centrifuge tubes we...

Embodiment 2

[0054] Remove impurities, dry, and pulverize the seafood mushroom, and pass through a 60-mesh sieve to obtain dried seafood mushroom powder; weigh the dried seafood mushroom powder in a beaker, and use hot water extraction method: add deionized water according to the material-to-liquid ratio of 1:20, Put it in a 90°C water bath for 2 hours, stir continuously, and repeat the above process 3 times; centrifuge the obtained seafood mushroom polysaccharide filtrate for 15 minutes at a speed of 4000r / min. The solution was then concentrated at 70°C for 3 hours, and the protein in the polysaccharide concentrated solution was removed by sevage method, and the supernatant was collected after centrifugation; finally, 3 times the volume of 85% ethanol was slowly added to the solution for 12 hours to precipitate the polysaccharide gradually, and the solution was After centrifugation (centrifugation for 20 min at a centrifugal speed of 4000 r / min), the precipitates in the centrifuge tubes we...

Embodiment 3

[0058] Remove impurities, dry, and pulverize the seafood mushroom, and pass through a 60-mesh sieve to obtain dried seafood mushroom powder; weigh the dried seafood mushroom powder in a beaker, and use hot water extraction method: add deionized water according to the material-to-liquid ratio of 1:20, Put it in a 90°C water bath for 2 hours, stir continuously, and repeat the above process 3 times; centrifuge the obtained seafood mushroom polysaccharide filtrate for 15 minutes at a speed of 4000r / min. The solution was then concentrated at 70°C for 3 hours, and the protein in the polysaccharide concentrated solution was removed by sevage method, and the supernatant was collected after centrifugation; finally, 3 times the volume of 85% ethanol was slowly added to the solution for 12 hours to precipitate the polysaccharide gradually, and the solution was After centrifugation (centrifugation for 20 min at a centrifugal speed of 4000 r / min), the precipitates in the centrifuge tubes we...

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Abstract

The invention discloses a method for preparing Hypsizygus marmoreus polysaccharide chelated selenium. The method comprises the steps of adding sodium selenite into distilled water for complete dissolution, so as to prepare a sodium selenite solution having an initial mass concentration of 6-7 mg/mL, adding Hypsizygus marmoreus polysaccharide according to a mass ratio of the Hypsizygus marmoreus polysaccharide to sodium selenite being (5.5-6):1, adjusting the pH to 4.5-6, conducting chelation for 5.5-7 hours at room temperature, and then adding absolute ethanol solution with an amount being 3 times of volume of the chelation system, conducting standing still for precipitation, then conducting centrifugation to take a precipitate, and finally conducting drying to obtain the Hypsizygus marmoreus polysaccharide chelated selenium. The chelation rate of the method of the invention is high (up to 10.07%); and compared with Hypsizygus marmoreus polysaccharide, rhe ability of the Hypsizygus marmoreus polysaccharide chelated selenium to scavenge DPPH free radicals and hydroxyl radicals is enhanced.

Description

technical field [0001] The invention relates to a preparation method of a chelate, in particular to a preparation method of selenium chelated with polysaccharides from seafood mushrooms, and belongs to the technical field of chelation. Background technique [0002] Seafood mushroom (Hypsizygus marmoreus) is also known as the real ji mushroom, crab-flavored mushroom, and spot mushroom. It is a rare edible fungus, belonging to the genus Hypsizygus marmoreus in the white mushroom family. Its fruiting body size is medium to large, It is a low-temperature herbaceous fungus with a growth temperature of 5-30°C. The nutritional value and medicinal value of seafood mushrooms are very high. Seafood mushroom is a food with high carbohydrate, protein, cellulose, and low fat content, and the amino acid in seafood mushroom protein contains 8 kinds of essential amino acids needed by the human body. [0003] Seafood mushrooms contain several kinds of polysaccharides. At present, the resea...

Claims

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Application Information

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IPC IPC(8): C08B37/00A61P39/06
Inventor 陈义勇薛依婷徐紫依张泽张子轶丁霄吴欣怡蒋晗
Owner CHANGSHU INSTITUTE OF TECHNOLOGY
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