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A kind of apricot pectin polysaccharide and preparation method thereof

A kind of technology of apricot fruit and polysaccharide, which is applied in the field of apricot pectin polysaccharide and its preparation, can solve the problems of large molecular weight of pectin polysaccharide, large difference in polysaccharide yield, and limitation of wide application, so as to improve the extraction amount and purity, and benefit Massive application, the effect of improving extraction efficiency

Active Publication Date: 2022-06-21
NANJING FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

Different extraction processes have their own advantages and disadvantages, and the yield of polysaccharides also varies greatly
The hot water extraction method takes a long time and the polysaccharide extraction rate is low; although the enzyme extraction method can obtain a higher polysaccharide yield, the high cost of the enzyme limits its wide application; the ultrasonic extraction method is extracted in hot water. On the basis of adding ultrasonic extraction steps, the extraction yield is relatively high, so it has a relative advantage
The development of pectin polysaccharides is limited due to its large molecular weight and insoluble

Method used

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  • A kind of apricot pectin polysaccharide and preparation method thereof
  • A kind of apricot pectin polysaccharide and preparation method thereof
  • A kind of apricot pectin polysaccharide and preparation method thereof

Examples

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preparation example Construction

[0034] Preparation of b spore fluid

[0035] Rinse the spores with sterilized sterile water into a 150mL conical flask, and use sterile water to adjust the concentration to 1.55×10 7 pcs / mL.

[0036] c Preparation of fermentation medium

[0037] Weigh 10g of apricot pulp without active water homogenate and add 50mL of distilled water into a 250mL conical flask. Aspergillus niger spore liquid is inoculated into the fermentation medium according to the inoculation amount of 6%, and the other components of the medium are potassium dihydrogen phosphate 3g. / L, magnesium sulfate 1.5g / L, CMC-Na 10g / L, peptone 0.5g / L, adjust pH to 6.0, 121°C, 15min for standby, incubate at 140rpm for 5 days to obtain fermentation enzyme liquid.

Embodiment 1

[0038] Example 1 Preparation of apricot pectin polysaccharide by microbial fermentation

[0039] Preparation of apricot pulp: 500 mL volume of distilled water was treated for 30 s with a low temperature plasma jet discharge mode at a power of 350 w. The homogenate was mixed according to the ratio of solid-liquid ratio (w / v, g / mL) 1:1.

[0040] Weigh 10g of apricot pulp according to the ratio of material to liquid (w / v, g / mL) 1:10, add distilled water into the conical flask, adjust the pH value to 6.0, and add the Aspergillus niger fermentation enzyme liquid according to the amount of 20% of the quality of the apricot pulp. , after mixing, incubate at 40°C and 120rpm for 6h to obtain the enzymatic hydrolysate.

[0041]Extraction of polysaccharides: The fermentation broth was inactivated at 90°C for 10 min, and after centrifugation, the supernatant was taken and the volume was adjusted to 100 mL. Concentrate to 1 / 2 volume with a rotary evaporator at 45°C, use 3 times the volum...

Embodiment 2

[0042] Example 2 Preparation of apricot pectin polysaccharide by microbial fermentation

[0043] Preparation of apricot pulp: 500 mL volume of distilled water was treated with a low temperature plasma jet discharge mode at a power of 400 W for 60 s. The homogenate was mixed according to the ratio of solid-liquid ratio (w / v, g / mL) 1:2.

[0044] Weigh 10g of apricot pulp according to the ratio of material to liquid (w / v, g / mL) 1:10, add distilled water into the conical flask, adjust the pH value to 6.0, and add the Aspergillus niger fermentation enzyme liquid in an amount of 30% of the quality of the apricot pulp. , after mixing, incubate at 50 °C and 100 rpm for 8 h to obtain an enzymatic hydrolysate.

[0045] Extraction of polysaccharides: The fermentation broth was inactivated at 90°C for 10 minutes, and after centrifugation, the supernatant was taken and made up to a certain volume. Concentrate to 1 / 3 of the volume with a rotary evaporator at 45°C, use 4 times the volume o...

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Abstract

A kind of apricot pectin polysaccharide and its preparation method, apricot fruit and active water are beaten according to the ratio of material to liquid 1: (1-3) to obtain a slurry, the ratio of material to volume is the ratio of mass to volume, the unit is g / mL, and the slurry is mixed with Aspergillus niger The fermentation broth was mixed for enzymolysis, after the enzymolysis, it was centrifuged and concentrated 2-4 times, added 2-5 times the volume of absolute ethanol for ethanol precipitation, and freeze-dried for 12-24 hours to obtain apricot pectin polysaccharide. The present invention greatly simplifies the extraction steps of natural plant polysaccharides, and utilizes Aspergillus niger species that can be isolated and extracted from nature, greatly reduces the extraction cost, improves the extraction amount and purity of natural plant polysaccharides, and avoids the use of Toxic and harmful reagents such as ether and chloroform are beneficial to the large-scale application of natural fruit polysaccharides.

Description

technical field [0001] The invention belongs to the field of biological engineering, and relates to apricot pectin polysaccharide and a preparation method thereof. Background technique [0002] Apricot is Rosaceae (Armeniaca vulgaris Lam). It is sweet, sour, flat in nature, slightly warm, and has the effects of promoting body fluid and quenching thirst, moistening the lungs and calming asthma. Apricot not only has the characteristics of general fruit, but also has good development and utilization prospects in medicinal purposes: apricot is suitable for reducing blood lipids, acute and chronic bronchitis cough, lung cancer, nasopharyngeal cancer, breast cancer patients and their consumption after radiotherapy and chemotherapy. Researches on apricots at home and abroad mostly focus on the biological activity of amygdalin in almonds, and there are few reports on polysaccharides in apricot pulp. Fruit polysaccharides generally have immunomodulatory, antitumor, antioxidant, bact...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/00
CPCC08B37/0003
Inventor 吴彩娥孙文娟索安迪范龚健李婷婷李晓静周丹丹
Owner NANJING FORESTRY UNIV
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