Ishige okamurae polysaccharide extraction method

Abstract

The invention relates to an ishige okamurae polysaccharide extraction method. The method includes following steps: collecting, drying, crushing, pre-treating, mixing, extracting, centrifuging, concentrating and precipitating. Extraction through a high-pressure sterilizing pot and an ultrasonic water extraction method are combined, so that extraction rate of ishige okamurae polysaccharide is increased greatly. Content of extracted polysaccharide is higher due to the pretreatment step; water is adopted as a solvent to extract polysaccharide, penetrability to algae cells is high, extraction efficiency is high, and the water is safe and economical to use during production. Polysaccharide obtained by the method is yellowish white and odorless and has certain gel characteristics.

Description

technical field

[0001] The invention relates to the field of polysaccharide extraction, in particular to a method for extracting polysaccharides from brown algae heliconia. Background technique

[0002] Seaweed polysaccharide is a natural active substance, which can regulate the immune function of the body, such as promoting the proliferation and differentiation of lymphocytes, stimulating the phagocytosis of macrophages, and promoting the production of cytokines and antibodies to achieve immunity to the body. Adjustment of system functions.

[0003] At present, the most widely used seaweed-extracted functional food ingredients in the world are natural seaweed polysaccharide products such as alginate extracted from seaweed, macroalgae and other brown algae. However, little research has been done on the extraction of polysaccharides from Ishigekamurai Yendo. Ishigeokamurai Yendo is a plant of the genus Ishigeokamurai of the algae Phaeophyta Ishigeokamurai. It is widely distr...

Examples

Embodiment 1

[0045]1) Collecting and drying: collect the nail vegetables and wash them in running water, wash them with an ultrasonic cleaner at 25KHZ for 10 minutes, put them in a constant temperature incubator at 120°C for 15 minutes; adjust to 80°C, and dry them for 8 hours to constant weight.

[0046] 2) Pulverization: grind the sample of scalloped vegetables with a pulverizer, and filter through an 80-mesh sieve to obtain dry scalloped vegetables powder.

[0047] 3) Pretreatment: Take 1KG of the dry powder of scallops in step 2) in a container, add 5KG of 95% ethanol, soak for 12h, filter with double-layer gauze, repeat 3 times, and air-dry the snails after filtering. Obtain pretreated nail vegetable dry powder;

[0048] 4) Mixed extraction: Add 5L of distilled water to the pretreated dry powder of snails, extract in an autoclave at 115°C for 0.5h, then put it into an ultrasonic generator to adjust the frequency to 130KHZ, and the temperature is 75°C for ultrasonic extraction 30min; ...

Embodiment 2

[0052] 1) Collecting and drying: Collect the nail vegetables and wash them in running water, wash them with an ultrasonic cleaner at 25KHZ for 12 minutes, put them in a constant temperature incubator at 120°C for 15 minutes; adjust to 80°C, and dry them for 8 hours to constant weight.

[0053] 2) Pulverization: pulverize the snail vegetable sample with a pulverizer, and filter it through a 100-mesh sieve to obtain the snail vegetable dry powder.

[0054] 3) Pretreatment: Take 1KG of the dry powder of scallops in step 2) in a container, add 5KG of 95% ethanol, soak for 13h, filter with double-layer gauze, repeat 3 times, and air-dry the snails after filtering. Obtain pretreated nail vegetable dry powder;

[0055] 4) Mixed extraction: Add 5L of distilled water to the pretreated dry powder of snails, extract in an autoclave at 115°C for 0.5h, then put it into an ultrasonic generator to adjust the frequency to 130KHZ, and the temperature is 75°C for ultrasonic extraction 30min; ...

Embodiment 3

[0059] 1) Collecting and drying: collect the nail vegetables and wash them in running water, wash them with an ultrasonic cleaner at 25KHZ for 8 minutes, put them in a constant temperature incubator at 120°C for 15 minutes; adjust to 80°C, and dry them for 8 hours to constant weight.

[0060] 2) Pulverization: pulverize the snail vegetable sample with a pulverizer, and filter it through a 100-mesh sieve to obtain the snail vegetable dry powder.

[0061] 3) Pretreatment: Take 1KG of the dry powder of scallops in step 2) in a container, add 5KG of 95% ethanol, soak for 11 hours, filter with double-layer gauze, repeat 3 times, and air-dry the snails after filtering. Obtain pretreated nail vegetable dry powder;

[0062] 4) Mixed extraction: add 5L of distilled water to the pretreated dry powder of scallops, extract in an autoclave at 115°C for 0.5h, then put it into an ultrasonic generator to adjust the frequency to 130KHZ, and the temperature is 75°C for ultrasonic extraction 30...

technical field

[0001] The invention relates to the field of polysaccharide extraction, in particular to a method for extracting polysaccharides from brown algae heliconia. Background technique

[0002] Seaweed polysaccharide is a natural active substance, which can regulate the immune function of the body, such as promoting the proliferation and differentiation of lymphocytes, stimulating the phagocytosis of macrophages, and promoting the production of cytokines and antibodies to achieve immunity to the body. Adjustment of system functions.

[0003] At present, the most widely used seaweed-extracted functional food ingredients in the world are natural seaweed polysaccharide products such as alginate extracted from seaweed, macroalgae and other brown algae. However, little research has been done on the extraction of polysaccharides from Ishigekamurai Yendo. Ishigeokamurai Yendo is a plant of the genus Ishigeokamurai of the algae Phaeophyta Ishigeokamurai. It is widely distr...

Examples

Embodiment 1

[0045]1) Collecting and drying: collect the nail vegetables and wash them in running water, wash them with an ultrasonic cleaner at 25KHZ for 10 minutes, put them in a constant temperature incubator at 120°C for 15 minutes; adjust to 80°C, and dry them for 8 hours to constant weight.

[0046] 2) Pulverization: grind the sample of scalloped vegetables with a pulverizer, and filter through an 80-mesh sieve to obtain dry scalloped vegetables powder.

[0047] 3) Pretreatment: Take 1KG of the dry powder of scallops in step 2) in a container, add 5KG of 95% ethanol, soak for 12h, filter with double-layer gauze, repeat 3 times, and air-dry the snails after filtering. Obtain pretreated nail vegetable dry powder;

[0048] 4) Mixed extraction: Add 5L of distilled water to the pretreated dry powder of snails, extract in an autoclave at 115°C for 0.5h, then put it into an ultrasonic generator to adjust the frequency to 130KHZ, and the temperature is 75°C for ultrasonic extraction 30min; ...

Embodiment 2

[0052] 1) Collecting and drying: Collect the nail vegetables and wash them in running water, wash them with an ultrasonic cleaner at 25KHZ for 12 minutes, put them in a constant temperature incubator at 120°C for 15 minutes; adjust to 80°C, and dry them for 8 hours to constant weight.

[0053] 2) Pulverization: pulverize the snail vegetable sample with a pulverizer, and filter it through a 100-mesh sieve to obtain the snail vegetable dry powder.

[0054] 3) Pretreatment: Take 1KG of the dry powder of scallops in step 2) in a container, add 5KG of 95% ethanol, soak for 13h, filter with double-layer gauze, repeat 3 times, and air-dry the snails after filtering. Obtain pretreated nail vegetable dry powder;

[0055] 4) Mixed extraction: Add 5L of distilled water to the pretreated dry powder of snails, extract in an autoclave at 115°C for 0.5h, then put it into an ultrasonic generator to adjust the frequency to 130KHZ, and the temperature is 75°C for ultrasonic extraction 30min; ...

Embodiment 3

[0059] 1) Collecting and drying: collect the nail vegetables and wash them in running water, wash them with an ultrasonic cleaner at 25KHZ for 8 minutes, put them in a constant temperature incubator at 120°C for 15 minutes; adjust to 80°C, and dry them for 8 hours to constant weight.

[0060] 2) Pulverization: pulverize the snail vegetable sample with a pulverizer, and filter it through a 100-mesh sieve to obtain the snail vegetable dry powder.

[0061] 3) Pretreatment: Take 1KG of the dry powder of scallops in step 2) in a container, add 5KG of 95% ethanol, soak for 11 hours, filter with double-layer gauze, repeat 3 times, and air-dry the snails after filtering. Obtain pretreated nail vegetable dry powder;

[0062] 4) Mixed extraction: add 5L of distilled water to the pretreated dry powder of scallops, extract in an autoclave at 115°C for 0.5h, then put it into an ultrasonic generator to adjust the frequency to 130KHZ, and the temperature is 75°C for ultrasonic extraction 30...