Fructus jujubae polysaccharides and preparation method thereof, and food containing the fructus jujubae polysaccharides

Abstract

The present invention provides a preparation method of fructus jujubae polysaccharides, the fructus jujubae polysaccharides prepared by the preparation method, and food containing the fructus jujubaepolysaccharides. The fructus jujubae polysaccharide food is prepared from fructus jujubae polysaccharides, coenzyme Q10, etc. The fructus jujubae polysaccharides can be prepared into granules, capsules, tablets, drinks, oral liquid and convenience food. The fructus jujubae polysaccharides have physiological activities of preventing cancers, AIDS and oxidation, lowering pressure, regulating blood lipids, preventing allergy, improving immunity, reducing damages on the live by toxins. The fructus jujubae polysaccharides can be used as sports supplements or health-care products. The food containing the fructus jujubae polysaccharides has effects of preventing viruses, improving immunity, etc.

Description

technical field

[0001] The invention provides a preparation method of jujube polysaccharide, jujube polysaccharide prepared by the preparation method, and food containing jujube polysaccharide, belonging to the field of food. Background technique

[0002] Jujube, FRUCTUS JUJUBAE, is the dry and mature fruit of Ziziphus jujuba Mill., a deciduous tree of Rhamnaceae. Harvest in autumn, dry in the sun, and use raw. Break open or remove the core when used. Sweet and warm in nature, it returns to the spleen and stomach meridian, and has the functions of invigorating the middle and replenishing qi, nourishing blood and calming the nerves, and alleviating medicinal properties; jujube mainly contains organic acids such as betulinic acid, oleanolic acid, and maslinic acid, and jujube polysaccharides. Its decoction has the effects of enhancing immunity, increasing muscle strength, lowering cholesterol, protecting liver, anti-oxidation, inhibiting cancer cell proliferation and anti-mu...

Examples

Embodiment 1

[0026] Embodiment 1: the preparation of jujube polysaccharide:

[0027] Dried jujube at 80°C, crushed jujube, added water to dry powder, the ratio of solid to liquid was 1:6, added acid protein complex enzyme (cellulase: pectinase: acid protease = 1:1:1) 3.0%, adjusted pH= 5.2, the water bath temperature is 50°C, the water bath time is 100 minutes, the water bath is extracted twice, the temperature is raised to 90°C, and the enzyme is kept for 30 minutes, cooled, centrifuged, the upper layer extract is taken, the extract is combined, the extract is concentrated, the temperature is 60°C, and concentrated to One-third of the original extract, add ethanol to the concentrate until the alcohol concentration is 80%, let it stand for 3 hours, centrifuge to get the jujube polysaccharide extract, spray dry, the air inlet temperature is 120 °C, and the air outlet temperature is 80 °C, The feed rate is 12ml / min, and the inlet pressure is 0.10MPa.

Embodiment 2

[0028] Embodiment 2: the preparation of jujube polysaccharide:

[0029] Dried jujube at 90°C, crushed jujube, added water to dry powder, the ratio of solid to liquid was 1:10, added acid protein compound enzyme (cellulase: pectinase: acid protease = 1:1:1) 1.0%, adjusted pH = 4.5, the water bath temperature is 40°C, the water bath time is 120 minutes, the water bath is extracted twice, the temperature is raised to 90°C, and the enzyme is kept for 30 minutes, cooled, centrifuged, the upper layer extract is taken, the extract is combined, the extract is concentrated, the temperature is 80°C, and concentrated to One-third of the original extract, add ethanol to the concentrate until the alcohol concentration is 75%, let it stand for 3 hours, centrifuge to obtain the jujube polysaccharide extract, spray dry, the air inlet temperature is 130 °C, and the air outlet temperature is 80 °C. The feed rate is 20ml / min, and the inlet pressure is 0.20MPa.

Embodiment 3

[0030] Embodiment 3: an active ingredient composition containing jujube polysaccharide, which is prepared into a functional health food, which includes the following components: 40 parts by weight of the jujube polysaccharide extract prepared in Example 2, 3 parts by weight of coenzyme Q10 share.

technical field

[0001] The invention provides a preparation method of jujube polysaccharide, jujube polysaccharide prepared by the preparation method, and food containing jujube polysaccharide, belonging to the field of food. Background technique

[0002] Jujube, FRUCTUS JUJUBAE, is the dry and mature fruit of Ziziphus jujuba Mill., a deciduous tree of Rhamnaceae. Harvest in autumn, dry in the sun, and use raw. Break open or remove the core when used. Sweet and warm in nature, it returns to the spleen and stomach meridian, and has the functions of invigorating the middle and replenishing qi, nourishing blood and calming the nerves, and alleviating medicinal properties; jujube mainly contains organic acids such as betulinic acid, oleanolic acid, and maslinic acid, and jujube polysaccharides. Its decoction has the effects of enhancing immunity, increasing muscle strength, lowering cholesterol, protecting liver, anti-oxidation, inhibiting cancer cell proliferation and anti-mu...

Examples

Embodiment 1

[0026] Embodiment 1: the preparation of jujube polysaccharide:

[0027] Dried jujube at 80°C, crushed jujube, added water to dry powder, the ratio of solid to liquid was 1:6, added acid protein complex enzyme (cellulase: pectinase: acid protease = 1:1:1) 3.0%, adjusted pH= 5.2, the water bath temperature is 50°C, the water bath time is 100 minutes, the water bath is extracted twice, the temperature is raised to 90°C, and the enzyme is kept for 30 minutes, cooled, centrifuged, the upper layer extract is taken, the extract is combined, the extract is concentrated, the temperature is 60°C, and concentrated to One-third of the original extract, add ethanol to the concentrate until the alcohol concentration is 80%, let it stand for 3 hours, centrifuge to get the jujube polysaccharide extract, spray dry, the air inlet temperature is 120 °C, and the air outlet temperature is 80 °C, The feed rate is 12ml / min, and the inlet pressure is 0.10MPa.

Embodiment 2

[0028] Embodiment 2: the preparation of jujube polysaccharide:

[0029] Dried jujube at 90°C, crushed jujube, added water to dry powder, the ratio of solid to liquid was 1:10, added acid protein compound enzyme (cellulase: pectinase: acid protease = 1:1:1) 1.0%, adjusted pH = 4.5, the water bath temperature is 40°C, the water bath time is 120 minutes, the water bath is extracted twice, the temperature is raised to 90°C, and the enzyme is kept for 30 minutes, cooled, centrifuged, the upper layer extract is taken, the extract is combined, the extract is concentrated, the temperature is 80°C, and concentrated to One-third of the original extract, add ethanol to the concentrate until the alcohol concentration is 75%, let it stand for 3 hours, centrifuge to obtain the jujube polysaccharide extract, spray dry, the air inlet temperature is 130 °C, and the air outlet temperature is 80 °C. The feed rate is 20ml / min, and the inlet pressure is 0.20MPa.

Embodiment 3

[0030] Embodiment 3: an active ingredient composition containing jujube polysaccharide, which is prepared into a functional health food, which includes the following components: 40 parts by weight of the jujube polysaccharide extract prepared in Example 2, 3 parts by weight of coenzyme Q10 share.