Extraction method and application of bamboos polysaccharide

Abstract

The invention belongs to the technical field of polysaccharide extraction, and discloses a bakery fruit polysaccharide extraction method and application thereof.The bakery fruit polysaccharide extraction method comprises the following steps that S1, bakery fruits are peeled, sliced, dried, ground and sieved; s2, the dried bamboos powder is soaked with an absolute ethyl alcohol solution, and the ratio of the dried bamboos powder to the absolute ethyl alcohol solution is 1: 4 (weight: volume); mixing the defatted fruit powder and distilled water according to a weight: volume ratio of 1: 20, extracting, repeating twice, combining the supernate, concentrating, collecting the concentrated solution, adding absolute ethyl alcohol, precipitating, centrifuging and collecting the precipitate; s3, redissolving with distilled water, adding a Sevage reagent to remove protein, collecting a water phase part, and dialyzing; by optimizing the extraction process and accurately controlling the ratio of the raw materials to the reagents, concentration conditions and other step parameters, the bamboos polysaccharide can be efficiently extracted, and the purity of the bamboos polysaccharide is effectively improved; the obtained polysaccharide can be applied to the fields of food, medicine and health care products.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of polysaccharide extraction, in particular to a breadfruit polysaccharide extraction method and application thereof. BACKGROUND

[0002] Artocarpus altilis is a tropical evergreen tree fruit of Artocarpus in Moraceae, which is originally from the South Pacific islands and is now widely distributed in tropical and subtropical regions. The fruit is rich in nutrients, rich in starch, dietary fiber, vitamins and minerals, and is an important traditional staple food and economic crop in many tropical regions. In recent years, research has found that breadfruit pulp and seeds contain polysaccharides with significant biological activity. As a functional ingredient in the fruit, breadfruit polysaccharide has significant biological activity and application value. In the food industry, breadfruit polysaccharide can be used as a natural thickening agent, stabilizer and emulsifier to improve food texture and shelf life; in the medical field, research shows that it has immunomodulatory, antioxidant, antitumor, hypoglycemic and other physiological activities, and can be developed as a functional health product or drug raw material; in addition, in the cosmetics industry, the moisturizing and repairing properties of breadfruit polysaccharide also make it a good choice for natural skin care ingredients.

[0003] However, there is currently little research on breadfruit polysaccharide and breadfruit polysaccharide extraction process, which limits the efficient development and large-scale application of breadfruit polysaccharide. SUMMARY

[0004] The present application aims to provide a breadfruit polysaccharide extraction method and application thereof, which can efficiently extract breadfruit polysaccharide by optimizing the extraction process, precisely controlling the raw material and reagent ratio, concentration conditions and other step parameters, and effectively improving the purity of breadfruit polysaccharide; the obtained polysaccharide can be applied in the fields of food, medicine and health products.

[0005] In order to achieve the above purpose, the present application provides the following technical scheme:

[0006] A breadfruit polysaccharide extraction method, comprising the following steps:

[0007] S1, picking fresh breadfruit, peeling and slicing, drying, grinding, sieving to obtain breadfruit dry powder;

[0008] S2, the breadfruit dry powder is soaked with anhydrous ethanol solution for defatting treatment, and solid-liquid separation is performed to obtain defatted fruit powder, wherein the ratio of breadfruit dry powder to anhydrous ethanol solution is 1:4 (weight: volume); the obtained defatted fruit powder is mixed with distilled water at a ratio of 1:20 (weight: volume), and is extracted twice, and the supernatant of the two times is combined and concentrated by a vacuum rotary evaporator, and the concentrated liquid is collected, anhydrous ethanol is added, and the precipitate is collected by centrifugation;

[0009] S3, reconstitute the precipitate with distilled water and add Sevage reagent to remove protein, collect the aqueous phase, dialyze, and freeze-dry to obtain breadfruit polysaccharide.

[0010] Further, in S1, the drying temperature is 60 DEG C.

[0011] Further, in S2, the breadfruit dry powder is soaked twice with anhydrous ethanol solution, and the soaking time is 2h respectively.

[0012] Further, in S2, the extraction temperature is 80 DEG C, and the extraction time is 2h.

[0013] Further, in S2, the concentrated solution is added to anhydrous ethanol, and the volume ratio of the concentrated solution to anhydrous ethanol is 1:5.

[0014] Further, in S2, the precipitation temperature is 4 DEG C, and the precipitation time is 12h; the centrifugal speed is 5000r / min, and the centrifugal time is 10min.

[0015] Further, in S3, the volume ratio of chloroform to n-butanol of the Sevage reagent is 4:1.

[0016] The polysaccharide extracted according to the breadfruit polysaccharide extraction method is applied to the preparation of thickening agent, stabilizer, functional health care product and moisturizing skin care product.

[0017] The beneficial effects of the technical solution are:

[0018] The breadfruit polysaccharide extraction method provided by the application optimizes the extraction process, adopts the combination of anhydrous ethanol degreasing and water phase extraction, avoids the use of corrosive reagents such as strong acid and strong base, significantly improves the polysaccharide extraction efficiency, effectively removes the fat-soluble impurities in the degreasing step, reduces the difficulty of subsequent separation and purification, reduces the operation steps and time cost; the water phase extraction is combined with repeated extraction and vacuum rotary evaporation concentration technology, the polysaccharide components are fully recovered, the raw material waste is reduced, the green chemistry and sustainable development concept are met, and the method is suitable for industrialized large-scale production. Compared with the traditional acid-base precipitation method or enzymatic method, the method for removing protein by using Sevage reagent can effectively separate the protein impurities under mild conditions, avoid the degradation of the polysaccharide structure due to severe reaction, and maximize the retention of the natural molecular structure and biological activity of the breadfruit polysaccharide, and further remove small molecular impurities and residual reagents by combining dialysis and freeze-drying treatment, so that the obtained breadfruit polysaccharide has high purity and complete active ingredients, and lays a quality foundation for the application of the breadfruit polysaccharide in the fields of food, medicine and health care products. BRIEF DESCRIPTION OF DRAWINGS

[0019] Figure 1 In the embodiment 2 of the application, the breadfruit polysaccharide extraction flowchart is shown in the figure.

[0020] Figure 2 For the breadfruit polysaccharide in Example 2 in the present application, the ultraviolet absorption spectrum of the breadfruit polysaccharide is shown in Figure 2a.

[0021] Figure 3 For the breadfruit polysaccharide in Example 2 in the present application, the HPGPC chromatogram of the breadfruit polysaccharide is shown in Figure 2b.

[0022] Figure 4 For the breadfruit polysaccharide in Example 2 in the present application, the ion chromatogram of the breadfruit polysaccharide is shown in Figure 2c.

[0023] Figure 5 For the breadfruit polysaccharide in Example 2 in the present application, the ion chromatogram of the breadfruit polysaccharide is shown in Figure 2c.

[0024] Figure 6 For the breadfruit polysaccharide in Example 2 in the present application, the infrared spectrum of the breadfruit polysaccharide is shown in Figure 2d.

[0025] Figure 7 For the breadfruit polysaccharide in Example 2 in the present application, the XRD spectrum of the breadfruit polysaccharide is shown in Figure 2e.

[0026] Figure 8 For the breadfruit polysaccharide in Example 2 in the present application, the SEM spectrum of the breadfruit polysaccharide is shown in Figure 2f.

[0027] Figure 9 For the breadfruit polysaccharide in Example 2 in the present application, the AFM-5 μm size height image of the breadfruit polysaccharide is shown in Figure 2g.

[0028] Figure 10 For the breadfruit polysaccharide in Example 2 in the present application, the 3D image of the breadfruit polysaccharide is shown in Figure 2h.

[0029] Figure 11 For the breadfruit polysaccharide in Example 2 in the present application, the TG-DSC curve of the breadfruit polysaccharide is shown in Figure 2i.

[0030] Figure 12 For the breadfruit polysaccharide in Example 2 in the present application, the particle size distribution of the breadfruit polysaccharide is shown in Figure 2j.

[0031] Figure 13 For the breadfruit polysaccharide in Example 2 in the present application, the rheological property curve of the breadfruit polysaccharide is shown in Figure 2k, wherein A is the relationship between viscosity and shear rate, B is the change of elastic modulus G' under different frequencies, C is the change of loss modulus G" under different frequencies, and D is the corresponding loss factor tan δ under different frequencies. DETAILED DESCRIPTION

[0032] The present application will be further described in detail below in conjunction with the drawings and embodiments:

[0033] Example 1

[0034] As shown in Figure 1, a breadfruit polysaccharide extraction method comprises the following steps: Figure 1

[0035] ​S1, immediately peel and slice the fresh breadfruit, dry at 60°C, grind, sieve to 40 mesh, and obtain breadfruit dry powder.

[0036] S2, 400g of breadfruit dry powder is soaked twice in 1600mL of anhydrous ethanol solution (1:4, weight: volume) for 2h each time for defatting treatment. The mixture is separated by centrifugation or suction filtration to remove the anhydrous ethanol containing fat in the mixed system, and dried in a 40-50°C air drying oven to obtain defatted fruit powder. 50g of defatted fruit powder is mixed with 1L of distilled water at a ratio of 1:20 (weight: volume) and extracted at 80°C for 2h. Repeat twice, combine the two supernatants, concentrate by vacuum rotary evaporator, collect the concentrated liquid, add 5 times the volume of anhydrous ethanol, precipitate at 4°C for 12h, and centrifuge at 5000r / min for 10min to collect the precipitate.

[0037] S3, re-dissolve with 300mL of distilled water and add 1 / 3 Sevage reagent (chloroform: n-butanol = 4:1, volume: volume) to remove protein. Collect the aqueous phase, dialyze for 48h, and freeze-dry to obtain breadfruit polysaccharide; the purity of the breadfruit polysaccharide is 81.3%

[0038] Example 2

[0039] The breadfruit polysaccharide extracted in Example 1 is subjected to structural identification and physicochemical property analysis, and the test process and results are as follows:

[0040] 1. Structural identification of breadfruit polysaccharide

[0041] Total sugar is determined by phenol-sulfuric acid method using glucose as standard. The content of reducing sugar is determined by 3,5-dinitrosalicylic acid (DNS) method. The total phenol is determined by Folin & Ciocalteu phenol reagent (Folin C reagent) method. Sodium nitrite-aluminum nitrate colorimetric method is used to quantify the total flavonoid content. Prussian blue method is used to determine the content of phenolic acid.

[0042] Ultraviolet spectroscopy and molecular weight distribution method are used to determine the purity of the sample. The ultraviolet-visible spectrophotometer scans the breadfruit polysaccharide component in the range of 100-400nm. High performance liquid chromatography (HPLC) is used to determine the molecular weight distribution of the sample, with a temperature of 40°C, equipped with BRT105-104-102 series gel column (8cm x 30cm) and differential detector (RI-10A).

[0043] Monosaccharide composition analysis was performed by ion chromatography with a dionex carbopactm pa 20 (3 mm x 15 cm) column at 30 °C. The sample (10 mg) was mixed with 3 mol / L TFA (10 mL) and hydrolyzed at 120 °C for 3 h. The hydrolysis solution was dried with nitrogen and dissolved in 10 mL of water. The supernatant was diluted 10-fold and centrifuged at 12000 r / min for 5 min before being loaded. The mobile phase was H2O, 15 mM NaOH and 100 mM NaOAC with a flow rate of 0.3 mL / min.

[0044] The polysaccharide sample was ground with potassium bromide (KBr) and placed in a Fourier transform infrared spectrometer (FTIR) for scanning in the range of 4000-400 cm-1. The crystal structure of breadfruit polysaccharide was detected by XRD. The microstructure of breadfruit polysaccharide was observed and recorded by field emission scanning electron microscopy (SEM) at 500-2500x. The sample was dissolved in ethanol water (20 pg / mL) and placed in a 60 °C water bath, shaken for 120 min, and the treated solution (10 pL) was placed on a mica sheet and dried at 25 °C for 12 h. Finally, AFM scanning was performed at room temperature in tapping mode with a scanning range of 5*5 pm.

[0045] 2. Analysis of the physicochemical properties of breadfruit polysaccharide

[0046] The thermal stability of breadfruit polysaccharide was analyzed by thermogravimetric analysis. The temperature range was room temperature to 800 °C, the heating rate was 10 °C / min, and the carrier gas was nitrogen (99.99%). The Zeta potential and nanoscale particle size distribution of breadfruit polysaccharide (1 mg / mL) were determined using a laser particle size analyzer. Static rheology was measured using a cone-plate fixture (model CP50-1) with a gap setting of 0.103 mm and an experimental temperature of 25 °C. The scanning frequency range was 0.1-100 Hz, and the instrument automatically took points with a point time varying according to a logarithmic law, with a total of 21 data points collected. During this process, the apparent viscosity and shear stress of the polysaccharide solution and its mixture with saliva were measured as a function of shear rate.

[0047] Dynamic rheology was measured using a cone-plate fixture (model CP60-0.5) with a gap setting of 0.101 mm and an experimental temperature of 25 °C. The strain was set to 2% to ensure testing within the linear viscoelastic region of the material. The scanning frequency range was 0.1-100 Hz, and the instrument automatically took points with a point time varying according to a logarithmic law, with a total of 16 data points collected. During this process, the viscous modulus (G") and elastic modulus (G') of the polysaccharide solution were measured as a function of frequency. Through static rheology analysis, the flow behavior and shear-thinning properties of the polysaccharide solution were understood; dynamic rheology analysis helped to explore the viscoelastic properties of the polysaccharide solution, providing important evidence for understanding its structural stability under different shear conditions.

[0048] 3. Research Results

[0049] (1) Composition analysis of breadfruit polysaccharides

[0050] The standard curve for the determination of neutral sugar content using the phenol-sulfuric acid method is: y = 0.5879x + 0.0882R 2 =0.9955; The standard curve for determining reducing sugars is: y = 0.2589x + 0.0309R 2 =0.9973; The standard curve for determining the total phenol content is: y = 2.0184x + 0.0557R 2 =0.9962; The standard curve for determining flavonoid content is: y = 0.4919x + 0.0339R 2 =0.9901; The standard curve for determining phenolic acid content is: y = 0.7327x + 0.0105R 2 =0.9881; The chemical composition of each component is shown in Table 1. Breadfruit polysaccharide contains total sugar (81.3%), reducing sugar (5.84%), polyphenols (4.77%) and phenolic acids (14.03%).

[0051] Table 1 Chemical composition of breadfruit polysaccharides

[0052]

[0053] (2) Structural characterization of breadfruit polysaccharide

[0054] Ultraviolet spectrum such as Figure 2 As shown, breadfruit polysaccharide exhibits absorption signals in the 200-250 nm range, but no significant absorption signals at 260 nm and 280 nm. Previous studies have shown that the signal values ​​in the 200-250 nm range are caused by peptide bonds. The absorption signals at 260 nm and 280 nm are due to the presence of chromophores such as nucleic acids, tyrosine, and phenylalanine. The results indicate that breadfruit polysaccharide does not contain nucleic acids or chromophore amino acids.

[0055] Mw is considered an important structural feature in the structure-function relationship of polysaccharides, directly affecting their development and utilization. For example... Figure 3 As shown in Table 2, breadfruit polysaccharides exhibit two overlapping peaks. The molecular weight distribution of breadfruit polysaccharides is shown in Table 2 below. The Mw values ​​of the two peaks are 231607 Da and 10770 Da, respectively, with polydispersity indices of 1.02 and 1.04, respectively. This indicates that breadfruit polysaccharides contain two types of sugars with different molecular weights, primarily those with a molecular weight of 10 kDa. Molecular weight is closely related to the physiological function of polysaccharides. Polysaccharides with the same repeating structural units but different molecular weights may have different biological functional activities.

[0056] Table 2 Molecular weight distribution of breadfruit polysaccharide

[0057]

[0058] Note: Mn is number average molecular weight, Mp is peak molecular weight, Mw is weight average molecular weight, the unit of molecular weight is Da

[0059] (Dalton, Dalton), the peak at 53 min is the peak of mobile phase.

[0060] The results of monosaccharide mixed standard experiment are shown in Figure 4 The ion chromatogram of breadfruit polysaccharide is shown in Figure 5 It can be seen that the breadfruit polysaccharide is mainly composed of glucose (80.3%), galacturonic acid (13.4%), and a small amount of rhamnose, arabinose and galactose (). Figure 5 The monosaccharide composition of breadfruit polysaccharide is shown in the following table 3;

[0061] Table 3 Monosaccharide composition of breadfruit polysaccharide

[0062] Name Peak area Retention time Molar ratio Content (pg / mg) Fucose 0 4.967 0.0000 0.00 Rhamnose 2.969 8.233 0.0343 13.61 Arabinose 1.46 9.525 0.0113 4.09 Galactose 2.318 12.150 0.0174 7.57 Glucose 232.743 13.117 0.8032 349.61 Mannose 0 14.300 0.0000 0.00 Xylose 0 14.600 0.0000 0.00 Fructose 0 16.367 0.0000 0.00 Ribose 0 18.225 0.0000 0.00 Galacturonic acid 3.636 37.617 0.1339 62.80 Glucuronic acid 0 39.942 0.0000 0.00

[0063] The infrared results of breadfruit polysaccharide components are shown in Figure 6 The absorption band at 3600-3200 cm -1 is the stretching vibration absorption peak of -OH, and the absorption peak in this region is the characteristic peak of saccharides. Specifically, 3367 cm -1 is the stretching vibration absorption peak of O-H, which is the characteristic peak of saccharides. 2929 cm -1 is the stretching vibration absorption peak of C-H, which is the characteristic peak of saccharides. There is an absorption peak at 1631 cm -1 , which may be attributed to the stretching vibration of C=O. There is an absorption peak at 1336 cm -1 , which may be attributed to the symmetric stretching vibration of C=O. There are absorption peaks at 1415 cm -1 , 1151 cm -1 , 1079 cm -1 , which may be attributed to the stretching vibration of C-O. There are absorption peaks at 1240 cm -1 , 1024 cm -1 , which may be attributed to the O-H variable angle vibration. There is an absorption peak at 933 cm -1 , which may be attributed to the asymmetric ring stretching vibration of pyran ring. There is an absorption peak at 854 cm -1 , which may be attributed to the variable angle vibration of α-glycosidic bond.

[0064] XRD technique is a powerful analytical method for determining the crystal structure of polysaccharides. According to previous literatures, most polysaccharides have no crystal structure, only a few structurally ordered polysaccharides exist in crystalline conformation. Similarly, the XRD pattern of breadfruit polysaccharides, as shown in Figure 7 , exhibits a broad diffraction peak at about 20.00° and a "ponytail-like" X-ray diffraction curve, indicating that breadfruit polysaccharides are in amorphous form.

[0065] The morphological characteristics and microstructure of breadfruit polysaccharides were determined by SEM, as shown in Figure 8 , breadfruit polysaccharides exhibit uneven sheet or block structure, and there are some cavities, which may be caused by surface dehydration during freeze-drying. In particular, the surface of polysaccharides is covered with a large number of irregular spherical particles.

[0066] The AFM results of the sample's planar and three-dimensional images are shown in Figure 9 and Figure 10 , respectively. The sample is mainly irregular block and sheet structure, randomly distributed, of varying sizes, and separated from each other, which is consistent with the SEM results. The molecular single chain of polysaccharides is generally 0.1-1.0 nm. The sample height in this sample is -6.1-5.3 nm, which is inconsistent with the average height of single-chain polysaccharides. It is suggested that the sample is more prone to polymerization in the solvent. The higher polysaccharide aggregates may be due to the presence of van der Waals forces and other forces between the polysaccharide chains. From the 3D image, it can be seen that it is in a mound-like configuration, and there is also sample layering.

[0067] (3) Thermal stability and rheological properties of breadfruit polysaccharides

[0068] Thermogravimetric analysis records the weight change of polysaccharides during heating, showing the thermal decomposition temperature and thermal stability temperature range of polysaccharides, etc. Thermal stability analysis of breadfruit polysaccharides, as shown in Figure 11 , the thermogravimetric (TG) curve represents the weight change of the sample during the programmed temperature process. Based on the TG curve, there is only one mass loss stage of breadfruit polysaccharides, which occurs between 200 and 400°C, indicating that the polysaccharide structure is significantly degraded in this temperature range. The thermogravimetric differential (DTG) curve represents the change in weight change rate with temperature, and the peak point is the temperature at which the weight change rate is the fastest. According to the DTG curve, the peak weight loss temperature of breadfruit polysaccharides is 294°C, indicating that the mass change of polysaccharides is most significant at this temperature.

[0069] The particle size distribution of breadfruit polysaccharides is shown in Figure 12As shown in the distribution diagram, the two peaks indicate that the polysaccharide exists as a particle population with different particle sizes, which is consistent with the molecular weight results. The particle size of breadfruit polysaccharide is mainly concentrated in the range of 100–1000 nm. The zeta potential of breadfruit polysaccharide is -12.9 ± 0.95, indicating a negative charge. A higher absolute value of the zeta potential indicates increased electrostatic repulsion between polysaccharide molecules, making it easier for the molecules to maintain stable dispersion in solution.

[0070] The static and dynamic rheological properties of breadfruit polysaccharide were determined by rotational shear stress, and the results are as follows: Figure 13 As shown. The static rheological properties of breadfruit polysaccharide were determined by analyzing the relationship between viscosity and shear rate. Figure 13 As shown in Figure A, the apparent viscosity of breadfruit polysaccharide decreases with increasing shear rate. A high shear rate reduces the average size of the polysaccharide's microstructure, thus decreasing its apparent viscosity. Breadfruit polysaccharide at different concentrations exhibits pseudoplastic characteristics, classifying it as a non-Newtonian fluid. The viscosities of 1 mg / mL and 5 mg / mL breadfruit polysaccharide are similar, while the viscosity increases at 25 mg / mL, indicating a concentration-dependent relationship between viscosity and viscosity. Dynamic rheology primarily studies the rheological properties of polysaccharides under alternating stress or strain. Changes in the viscoelasticity of breadfruit polysaccharide are evaluated using the storage modulus (G'), loss modulus (G''), and loss factor (tanδ). The storage modulus reflects the polysaccharide's ability to store energy, while the loss modulus reflects its ability to dissipate energy. Figure 13 As shown in B, the elastic modulus of breadfruit polysaccharide increases with increasing frequency at different frequencies, and the higher the concentration, the lower the elastic modulus. From... Figure 13 As shown in C, the loss modulus of breadfruit polysaccharide increases with increasing frequency at different frequencies. The loss moduli of 5 and 25 mg / mL are similar, both lower than that of 1 mg / mL. Both G′ and G″ of the polysaccharide show an increasing trend and exhibit frequency dependence, indicating that the polysaccharide possesses typical weak gel properties. tanδ is the ratio of loss modulus to storage modulus, used to measure the viscoelastic equilibrium of the polysaccharide. At both 1 mg / mL and 5 mg / mL, G′ of the polysaccharide is greater than G″ (i.e., tanδ < 1). Figure 13 D) When tanδ < 1, the polysaccharide mainly exhibits solid elastic characteristics. However, when the breadfruit polysaccharide concentration is 25 mg / mL, tanδ > 1, exhibiting characteristics of a viscous fluid. This contradicts the numerous studies indicating that the liquid characteristics of polysaccharide solutions decrease with increasing concentration, suggesting that breadfruit polysaccharide possesses unique structural and rheological properties that require further investigation.

[0071] In summary, the breadfruit polysaccharide extraction method provided by the present application avoids the use of corrosive reagents such as strong acid and strong base by using a combination of anhydrous ethanol degreasing and aqueous extraction, significantly improves the polysaccharide extraction efficiency, effectively removes lipid-soluble impurities in the degreasing step, reduces the difficulty of subsequent separation and purification, reduces the operation steps and time cost; the aqueous extraction combined with repeated extraction and vacuum rotary evaporation concentration technology fully recovers the polysaccharide components, reduces the waste of raw materials, meets the green chemistry and sustainable development concept, and is suitable for industrial large-scale production. The method of removing protein by Sevage reagent can effectively separate protein impurities under mild conditions compared with traditional acid-base precipitation method or enzymatic method, avoid the degradation of polysaccharide structure due to violent reaction, maximize the retention of natural molecular structure and biological activity of breadfruit polysaccharide, and further remove small molecule impurities and residual reagents by dialysis and freeze-drying treatment. The obtained breadfruit polysaccharide has high purity and complete active ingredients, which lays a quality foundation for its application in food, medicine, health care products and other fields.

[0072] The above is only an embodiment of the present application, and common technical solutions or characteristics in the scheme are not described in detail. It should be noted that for those skilled in the art, without departing from the technical solutions of the present application, a number of modifications and improvements can be made, which should also be considered as the protection scope of the present application, and these will not affect the effect and practicality of the present application. The protection scope of the present application should be subject to the content of its claims, and the specific implementation mode and the like in the specification can be used to explain the content of the claims.

Claims

1. A method for extracting polysaccharides from breadfruit, characterized in that, Includes the following steps: S1. Pick fresh breadfruit, peel and slice it, dry it, grind it into powder, and sift it to obtain breadfruit powder; S2. The breadfruit powder is soaked in anhydrous ethanol solution for defatting, and solid-liquid separation is performed to obtain defatted breadfruit powder. The ratio of breadfruit powder to anhydrous ethanol solution is 1:4 (weight:volume). The obtained defatted breadfruit powder is thoroughly mixed with distilled water at a ratio of 1:20 (weight:volume), and extracted. This process is repeated twice. The supernatants from the two extractions are combined and concentrated using a vacuum rotary evaporator. The concentrate is collected, anhydrous ethanol is added, precipitation occurs, and the precipitate is collected by centrifugation. S3. The precipitate was redissolved with distilled water and Sevage reagent was added to remove the protein. The aqueous phase was collected, dialyzed, and freeze-dried to obtain breadfruit polysaccharide.

2. The method for extracting breadfruit polysaccharides according to claim 1, characterized in that: In S1, the drying temperature is 60°C.

3. The method for extracting breadfruit polysaccharides according to claim 1, characterized in that: In S2, the breadfruit powder was soaked twice in anhydrous ethanol solution for 2 hours each time.

4. The method for extracting breadfruit polysaccharides according to claim 1, characterized in that: In S2, the extraction temperature is 80℃ and the extraction time is 2h.

5. The method for extracting breadfruit polysaccharides according to claim 1, characterized in that: In S2, the collected concentrate is added to anhydrous ethanol, and the volume ratio of the concentrate to anhydrous ethanol is 1:

5.

6. The method for extracting breadfruit polysaccharides according to claim 1, characterized in that: In S2, the precipitation temperature was 4℃, the precipitation time was 12h, the centrifugation speed was 5000r / min, and the centrifugation time was 10min.

7. The method for extracting breadfruit polysaccharides according to claim 1, characterized in that: In S3, the volume ratio of chloroform to n-butanol in Sevage reagent is 4:

1.

8. The application of the polysaccharide extracted by the breadfruit polysaccharide extraction method according to any one of claims 1-7 in the preparation of thickeners, stabilizers, functional health products, and moisturizing skin care products.

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