Tremella polysaccharide and extraction method thereof

Abstract

The invention provides tremella polysaccharide and an extraction method thereof, and relates to the technical field of tremella polysaccharide preparation, extraction and processing, and the extraction method comprises the following steps: S1, preparing tremella; s2, extracting polysaccharide; s3, adding auxiliary components; and S4, filtering and concentrating. When the tremella polysaccharide is extracted, on one hand, tremella is soaked in warm water, and the soaking water temperature and soaking time are accurately controlled, so that the tremella is softened more effectively, the release rate of the polysaccharide is increased, and when the polysaccharide is extracted, the combination of extraction enzyme and auxiliary components is introduced, and the extracting solution is subjected to circulating filtration, so that the extraction efficiency of the tremella polysaccharide is improved; residual solid particles are effectively removed, the extraction efficiency and purity of the polysaccharide are improved, the polysaccharide is protected against oxidative damage, the stability of the polysaccharide is improved, the storage life of the polysaccharide is prolonged, meanwhile, the pH value of the extracting solution is adjusted, the slightly acidic state is kept, the natural properties of the polysaccharide are reserved, and the nutritional value of the product is improved.

Description

Technical Field

[0001] The invention relates to the technical field of preparation, extraction and processing of tremella polysaccharide, in particular to tremella polysaccharide and an extraction method thereof. Background Art

[0002] Tremella polysaccharide usually refers to the polysaccharide compounds extracted from Tremella (white fungus). It is a class of polysaccharide substances. It is a high-molecular compound formed by multiple sugar molecules connected by glycosidic bonds. It has multiple biological activities and has immune regulation, anti-oxidation, anti-inflammatory, and hypoglycemic functions.

[0003] In the current process of extracting Tremella fuciformis polysaccharides, on the one hand, there is no accurate usage ratio when processing Tremella fuciformis specifically, which may lead to operational uncertainty in actual applications and affect the subsequent extraction of Tremella fuciformis polysaccharides. On the other hand, during the existing extraction of Tremella fuciformis polysaccharides, the polysaccharides are easily affected by oxidation, which affects the stability and shelf life, and needs to be optimized and improved. Summary of the invention

[0004] The purpose of the present invention is to solve the technical problems raised in the above background technology.

[0005] The present invention adopts the following technical scheme: a method for extracting Tremella polysaccharide, comprising the following steps: S1: prepare Tremella fuciformis; S2: Extraction of polysaccharides; S3: Add auxiliary ingredients; S4: Filtration and concentration.

[0006] Preferably, the specific steps of preparing Tremella fuciformis are as follows: S101: Select high-quality Tremella fuciformis and inspect its appearance; S102: preliminarily washing to remove impurities, and then soaking the washed Tremella in warm water to gradually soften it; S103: Cut the softened white fungus into pieces of appropriate size; S104: Record the selection, cleaning, soaking and cutting details of each batch of Tremella fuciformis and establish a production batch quality traceability system.

[0007] Here, on the one hand, the Tremella can be fully pretreated before extraction to ensure the efficient extraction of subsequent Tremella polysaccharides. On the other hand, detailed records can be made and a quality traceability system can be established to facilitate the tracing of problems later and improve the control of product quality.

[0008] Preferably, in S102, the water temperature is maintained at 18°C-22°C during the soaking of the Tremella, and the soaking time is 1h-2h. Here, the water temperature is maintained at 18°C-22°C, which can promote the rapid softening of the Tremella on the one hand, and avoid the deterioration and degradation of Tremella polysaccharides caused by excessive temperature on the other hand. The soaking time is guaranteed to be 1h-2h, which is long enough to ensure that the Tremella fully absorbs water, softens, and is easier to cut and extract later.

[0009] Preferably, the specific steps of extracting polysaccharides are as follows: S201: Add the cut white fungus into enough water to ensure that the water level covers the white fungus; S202: heating water to boiling point and soaking white fungus; S203: adding extraction enzyme; S204: adjusting the pH value of the extract to keep the extract in a slightly acidic state; S205: Continue to boil the Tremella fuciformis until the polysaccharide is dissolved in the water to form an extract.

[0010] Here, on the one hand, by adding a variety of extraction enzymes, the interference of starch, pectin, cellulose, etc. in the extraction process of Tremella fuciformis polysaccharides can be avoided, thereby improving the extraction efficiency of Tremella fuciformis polysaccharides. On the other hand, always ensuring that the extract is in a slightly acidic state helps to retain the natural properties of the polysaccharides and improve the nutritional value of the product.

[0011] Preferably, in S201, the ratio of Tremella fuciformis to water is 1: 10. Here, determining the accurate ratio can ensure sufficient extraction of Tremella fuciformis polysaccharide and help improve extraction efficiency.

[0012] Preferably, the extraction enzyme includes cellulase, protease, pectinase, amylase and xylanase, or a combination of two or more of the above extraction enzymes. Here, the use of multiple extraction enzymes can fully avoid the influence of other elements (starch, pectin, cellulose, xylan, protein), and further improve the extraction efficiency and extraction quality of Tremella polysaccharide.

[0013] Preferably, the auxiliary components include but are not limited to plant acid, natural colloid or microbial fermentation product, and are added to the extract by stirring while adding. Here, the auxiliary components can ensure the stability of Tremella polysaccharide on the one hand, and on the other hand, it also helps to extend the shelf life of Tremella polysaccharide in the future, and the method of stirring while adding can fully ensure that the auxiliary components can be quickly mixed into the extract and ensure uniform mixing.

[0014] Preferably, the specific steps of filtering and concentrating are as follows: S401: filtering the extract to remove residual solid particles to obtain a pure polysaccharide solution; S402: Evaporating the purified polysaccharide solution until the polysaccharide solution is concentrated to a desired concentration.

[0015] Here, the desired Tremella polysaccharide can be obtained in a targeted manner.

[0016] Preferably, in S401, when filtering the extract, the extract is circulated and filtered using a completely sterilized gauze, and the bottom liquid is removed. Here, on the one hand, the gauze is easy to obtain, which reduces the process cost, and on the other hand, the circulated filtration can ensure the utilization rate of the material and ensure the full acquisition of Tremella polysaccharide.

[0017] A tremella polysaccharide is obtained by extraction according to a tremella polysaccharide extraction method.

[0018] Compared with the prior art, the advantages and positive effects of the present invention are: In the present invention, when extracting the tremella polysaccharide, on the one hand, by soaking the tremella in warm water and accurately controlling the soaking water temperature and the soaking time, it is helpful to soften the tremella more effectively and improve the release rate of the polysaccharide, and when extracting the polysaccharide, a combination of an extraction enzyme and an auxiliary component is introduced, and the extract is circulated and filtered to effectively remove residual solid particles, which helps to improve the extraction efficiency and purity of the polysaccharide, helps to protect the polysaccharide from oxidative damage, and improves the stability and shelf life of the polysaccharide. At the same time, the pH value of the extract is adjusted to maintain a slightly acidic state, which helps to retain the natural properties of the polysaccharide and improve the nutritional value of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The present invention provides an overall flow chart of Tremella polysaccharide and its extraction method; Figure 2 The present invention provides a tremella polysaccharide and an extraction method thereof in S1 flow chart; Figure 3 The present invention provides a tremella polysaccharide and an extraction method thereof in S2 flow chart; Figure 4 The present invention provides a tremella polysaccharide and an S4 flow chart of an extraction method thereof. DETAILED DESCRIPTION

[0020] In order to more clearly understand the above-mentioned purpose, features and advantages of the present invention, the present invention is further described below in conjunction with the accompanying drawings and embodiments. It should be noted that the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

[0021] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways than those described herein. Therefore, the present invention is not limited to the specific embodiments of the following disclosure.

[0022] Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the technical field. Example

[0023] See also Figure 1-4 The present invention provides a technical solution: a method for extracting Tremella polysaccharide, comprising the following steps: S1: prepare Tremella fuciformis; S2: Extraction of polysaccharides; S3: Add auxiliary ingredients; S4: Filtration and concentration.

[0024] In the present invention, when extracting the tremella polysaccharide, on the one hand, by soaking the tremella in warm water and accurately controlling the soaking water temperature and the soaking time, it is helpful to soften the tremella more effectively and improve the release rate of the polysaccharide, and when extracting the polysaccharide, a combination of an extraction enzyme and an auxiliary component is introduced, and the extract is circulated and filtered to effectively remove residual solid particles, which helps to improve the extraction efficiency and purity of the polysaccharide, helps to protect the polysaccharide from oxidative damage, and improves the stability and shelf life of the polysaccharide. At the same time, the pH value of the extract is adjusted to maintain a slightly acidic state, which helps to retain the natural properties of the polysaccharide and improve the nutritional value of the product.

[0025] The specific steps of preparing Tremella fuciformis are as follows: S101: Select high-quality Tremella fuciformis and inspect its appearance; S102: preliminarily washing to remove impurities, and then soaking the washed Tremella in warm water to gradually soften it; S103: Cut the softened white fungus into pieces of appropriate size; S104: Record the selection, cleaning, soaking and cutting details of each batch of Tremella fuciformis and establish a production batch quality traceability system.

[0026] Through the above steps, on the one hand, the Tremella fuciformis can be fully pretreated before extraction to ensure the efficient extraction of subsequent Tremella fuciformis polysaccharides. On the other hand, detailed records can be made and a quality traceability system can be established to facilitate the tracing of problems in the later stage and improve the control of product quality.

[0027] In S102, the water temperature is maintained at 18°C-22°C for 1-2 hours when the Tremella is soaked. The water temperature is maintained at 18°C-22°C, which can promote the rapid softening of the Tremella on the one hand, and prevent the Tremella polysaccharide from being deteriorated and degraded due to excessive temperature on the other hand. The soaking time is guaranteed to be 1-2 hours, which is long enough to ensure that the Tremella fully absorbs water, softens, and is easier to cut and extract later.

[0028] The specific steps for extracting polysaccharides are as follows: S201: Add the cut white fungus into enough water to ensure that the water level covers the white fungus; S202: heating water to boiling point and soaking white fungus; S203: adding extraction enzyme; S204: adjusting the pH value of the extract to keep the extract in a slightly acidic state; S205: Continue to boil the Tremella fuciformis until the polysaccharide is dissolved in the water to form an extract.

[0029] Through the above steps, on the one hand, by adding a variety of extraction enzymes, the interference of starch, pectin, cellulose, etc. in the extraction process of Tremella fuciformis polysaccharide can be avoided, thereby improving the extraction efficiency of Tremella fuciformis polysaccharide. On the other hand, always ensuring that the extract is in a slightly acidic state is helpful to retain the natural properties of the polysaccharide and improve the nutritional value of the product.

[0030] In S201, the ratio of Tremella: water is 1:10. Determining the accurate ratio can ensure the full extraction of Tremella polysaccharide and help improve the extraction efficiency. The extraction enzymes include cellulase, protease, pectinase, amylase and xylanase, or a combination of two or more of the above extraction enzymes. Using a variety of extraction enzymes can fully avoid the influence of other elements (starch, pectin, cellulose, xylan, protein), and further improve the extraction efficiency and quality of Tremella polysaccharide.

[0031] Auxiliary ingredients include but are not limited to plant acid, natural colloids or microbial fermentation products, which are added to the extract while stirring. The auxiliary ingredients can ensure the stability of Tremella polysaccharide on the one hand, and on the other hand, they can also help to extend the shelf life of Tremella polysaccharide in the future. The method of adding while stirring can fully ensure that the auxiliary ingredients can be quickly mixed into the extract and ensure uniform mixing (plant acid has antioxidant properties, which helps to protect polysaccharides from oxidative damage, improve the stability of polysaccharides and extend their shelf life; the addition of natural colloids can increase the viscosity and viscosity of the extract, help to disperse and stabilize polysaccharides in the extract, prevent polysaccharides from precipitating or agglomerating during the extraction process, and have good solubility, which helps polysaccharides to dissolve more evenly in the extract and improve their bioavailability; microbial fermentation products may contain beneficial metabolites, such as organic acids, extracellular polysaccharides, etc., which can have a positive effect on the extraction and stability of polysaccharides, and can also improve and enrich the taste).

[0032] The specific steps of filtration and concentration are as follows: S401: filtering the extract to remove residual solid particles to obtain a pure polysaccharide solution; S402: Evaporating the purified polysaccharide solution until the polysaccharide solution is concentrated to a desired concentration.

[0033] Here, the desired Tremella polysaccharide can be obtained in a targeted manner.

[0034] Through the above steps, the desired Tremella polysaccharide can be obtained in a targeted manner.

[0035] In S401, when filtering the extract, the extract is circulated and filtered using completely sterilized gauze, and the bottom liquid is removed. On the one hand, the gauze is easy to obtain, which reduces the process cost. On the other hand, the circulated filtration can ensure the utilization rate of the materials and ensure the full acquisition of Tremella polysaccharide.

[0036] A tremella polysaccharide is obtained by extraction according to a tremella polysaccharide extraction method.

[0037] Working principle: When extracting the Tremella polysaccharide, first select high-quality Tremella, and inspect its appearance, perform preliminary cleaning to remove impurities, and then soak the washed Tremella in warm water to gradually soften it. Cut the softened Tremella into pieces of appropriate size (record the selection, cleaning, soaking, and cutting details of each batch of Tremella, and establish a production batch quality traceability system), add the cut Tremella into enough water to ensure that the water surface covers the Tremella, heat the water to boiling point, and soak the Tremella, add extraction enzymes (cellulase, protease, pectinase, amylase and xylanase), adjust the pH value of the extract, keep the extract in a slightly acidic state, continue to boil the Tremella until the polysaccharide is dissolved in the water to form an extract, add auxiliary ingredients (plant acid, natural colloids or microbial fermentation products) to the extract while adding and stirring, filter the extract to remove residual solid particles to obtain a pure polysaccharide solution, and then evaporate the pure polysaccharide solution until the polysaccharide solution is concentrated to the required concentration.

[0038] The above description is only a preferred embodiment of the present invention and does not limit the present invention in other forms. Any technician familiar with the profession may use the technical content disclosed above to change or modify it into an equivalent embodiment with equivalent changes and apply it to other fields. However, any simple modification, equivalent change and modification made to the above embodiment based on the technical essence of the present invention without departing from the content of the technical solution of the present invention still falls within the protection scope of the technical solution of the present invention.

Claims

1. A method for extracting Tremella polysaccharide, It is characterized in that The following steps are involved: S1: prepare Tremella fuciformis; S2: Extraction of polysaccharides; S3: Add auxiliary ingredients; S4: Filtration and concentration.

2. The method for extracting Tremella polysaccharide according to claim 1, Features: The specific steps of preparing Tremella fuciformis are as follows: S101: Select high-quality Tremella fuciformis and inspect its appearance; S102: preliminarily washing to remove impurities, and then soaking the washed Tremella in warm water to gradually soften it; S103: Cut the softened white fungus into pieces of appropriate size; S104: Record the selection, cleaning, soaking and cutting details of each batch of Tremella fuciformis and establish a production batch quality traceability system.

3. The method for extracting Tremella polysaccharide according to claim 2, Features: In S102, the water temperature is maintained at 18° C.-22° C. during soaking of the Tremella fuciformis, and the soaking time is 1 h-2 h.

4. The method for extracting Tremella polysaccharide according to claim 1, Features: The specific steps of extracting polysaccharides are as follows: S201: Add the cut white fungus into enough water to ensure that the water level covers the white fungus; S202: heating water to boiling point and soaking white fungus; S203: adding extraction enzyme; S204: adjusting the pH value of the extract to keep the extract in a slightly acidic state; S205: Continue to boil the Tremella fuciformis until the polysaccharide is dissolved in the water to form an extract.

5. The method for extracting Tremella polysaccharide according to claim 4, Features: In S201, the ratio of Tremella fuciformis to water is 1:

10.

6. The method for extracting Tremella polysaccharide according to claim 4, Features: The extraction enzymes include cellulase, protease, pectinase, amylase and xylanase, or a combination of two or more of the above extraction enzymes.

7. The method for extracting Tremella polysaccharide according to claim 1, Features: The auxiliary components include but are not limited to plant acid, natural colloid or microbial fermentation product, which are added to the extract by stirring.

8. The method for extracting Tremella polysaccharide according to claim 1, Features: The specific steps of filtering and concentrating are as follows: S401: filtering the extract to remove residual solid particles to obtain a pure polysaccharide solution; S402: Evaporating the purified polysaccharide solution until the polysaccharide solution is concentrated to a desired concentration.

9. The method for extracting Tremella polysaccharide according to claim 8, Features: In the above-mentioned S401, when filtering the extract, the extract is circulated and filtered using a completely sterilized gauze, and the bottom liquid is removed.

10. A Tremella polysaccharide, Features: The tremella polysaccharide is extracted according to the extraction method of any one of claims 1-9.

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