A method for extracting sugars from elaeagnus pungens fruits

Abstract

This invention discloses a method for extracting sugar from the fruit of Elaeagnus pungens, comprising physical perforation, freeze-drying, and subcritical water extraction steps. The freeze-drying conditions are: -30°C for 30 minutes, followed by a temperature increase to 15°C for 40 hours after the 50th minute, and then maintaining the temperature at 20°C for 10 hours. The subcritical water extraction conditions are: temperature 115-125°C, pressure 1.8-2.2 MPa, material-to-liquid ratio 1:5-1:7, stirring speed 130-170 rpm, and extraction time 25-35 minutes. This method can efficiently extract sugar from the fruit of Elaeagnus pungens and has good prospects for industrial application.

Description

Technical Field

[0001] This invention relates to natural product extraction technology, specifically to a method for extracting sugar from the fruit of Elaeagnus pungens, particularly a process involving freeze-drying combined with subcritical water extraction. Background Technology

[0002] Elaeagnus pungens is a common edible fruit rich in polysaccharides. Traditional methods for polysaccharide extraction mainly include boiling in water and ethanol precipitation, but these methods suffer from low extraction efficiency.

[0003] In recent years, subcritical water extraction technology has been increasingly applied to the field of natural product extraction due to its high efficiency and environmental friendliness. However, direct subcritical water extraction of Elaeagnus pungens fruit is affected by the dense fruit structure, resulting in low extraction efficiency, which is a problem that needs to be solved by existing technologies. Summary of the Invention

[0004] The purpose of this invention is to provide a method for extracting sugar from the fruit of Elaeagnus pungens, which achieves the sugar extraction process through physical perforation, freeze-drying, and subcritical water extraction.

[0005] The present invention achieves the above objectives through the following technical solutions: 1. Physically punch holes in the fruits of Elaeagnus pungens, using needles with a diameter ranging from 0.5 to 1 mm; 2. The treated fruit is freeze-dried. The freeze-drying process includes: -30℃ for 30 minutes, raising the temperature to 15℃ for 40 hours after the 50th minute, and maintaining 20℃ for 10 hours. 3. Crush the freeze-dried fruit into powder with a particle size ranging from 0.5 to 2 mm; 4. The pulverized freeze-dried fruit was subjected to subcritical water extraction under the following conditions: temperature 115~125℃, pressure 1.8~2.2MPa, material-liquid ratio 1:5~1:7, stirring speed 130~170 rpm, and extraction time 25~35 minutes.

[0006] The above process improves the sugar extraction rate from Elaeagnus pungens fruit, which has industrial application value that can be promoted. Detailed Implementation

[0007] Example 1: 1. Physical perforation treatment: Take a number of Elaeagnus pungens fruits and prick each fruit with a needle with a diameter of 0.6 mm; 2. Freeze-drying treatment: Place the perforated fruit in a freeze dryer and follow the program as follows: maintain at -30℃ for 30 minutes, raise the temperature to 15℃ in the 50th minute and maintain for 40 hours, then maintain at 20℃ for 10 hours. 3. Crushing process: Crush the freeze-dried fruit, controlling the particle size to 1 mm; 4. Subcritical water extraction: Add the crushed fruit to the subcritical water reactor at a material-to-liquid ratio of 1:6, control the temperature at 120℃, control the pressure at 2MPa, and stir at 150 rpm for 30 minutes. 5. Extraction process: The extract is filtered to obtain the sugar product of Elaeagnus pungens.

Claims

1. A method for extracting sugar from the fruit of Elaeagnus pungens, characterized in that, Includes the following steps: Physical perforation was performed on the fruits of Elaeagnus pungens, using needles with a diameter ranging from 0.5 to 1 mm. The treated fruit was freeze-dried. The freeze-drying process included: maintaining the temperature at -30℃ for 30 minutes, raising the temperature to 15℃ for 40 hours after 50 minutes, and maintaining the temperature at 20℃ for 10 hours. The freeze-dried fruit was pulverized, with a particle size ranging from 0.5 to 2 mm. The pulverized freeze-dried fruit was subjected to subcritical water extraction. The subcritical water extraction conditions were: temperature 115~125℃, pressure 1.8~2.2MPa, material-to-liquid ratio 1:5~1:7, stirring speed 130~170 rpm, and extraction time 25~35 minutes.

2. The method according to claim 1, characterized in that, The diameter of the physical punch needle is 0.6 mm.

3. The method according to claim 1, characterized in that, The particle size of freeze-dried fruit is 1 mm.

4. The method according to claim 1, characterized in that, The subcritical water extraction temperature is 120℃.

5. The method according to claim 1, characterized in that, The subcritical water extraction pressure is 2 MPa.

6. The method according to claim 1, characterized in that, The material-to-liquid ratio is 1:

6.

7. The method according to claim 1, characterized in that, The stirring speed is 150 rpm.

8. The method according to claim 1, characterized in that, The extraction time is 30 minutes.