CN1012960B - Refining method of glucomannan in konjak - Google Patents
Refining method of glucomannan in konjakInfo
- Publication number
- CN1012960B CN1012960B CN 88106313 CN88106313A CN1012960B CN 1012960 B CN1012960 B CN 1012960B CN 88106313 CN88106313 CN 88106313 CN 88106313 A CN88106313 A CN 88106313A CN 1012960 B CN1012960 B CN 1012960B
- Authority
- CN
- China
- Prior art keywords
- glucomannan
- acid
- lower alcohol
- product
- anhydrating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000000034 method Methods 0.000 title claims abstract description 25
- 229920002581 Glucomannan Polymers 0.000 title claims abstract description 20
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 title claims abstract description 19
- 229940046240 glucomannan Drugs 0.000 title claims abstract description 19
- 229920002752 Konjac Polymers 0.000 title claims abstract description 16
- 235000010485 konjac Nutrition 0.000 title abstract 2
- 238000007670 refining Methods 0.000 title description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000002904 solvent Substances 0.000 claims abstract description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 9
- 150000001735 carboxylic acids Chemical class 0.000 claims abstract description 9
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 238000000605 extraction Methods 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract 1
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 238000002845 discoloration Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000001630 malic acid Substances 0.000 abstract 1
- 235000011090 malic acid Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 18
- 229930013930 alkaloid Natural products 0.000 description 6
- 150000003797 alkaloid derivatives Chemical class 0.000 description 6
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 238000000746 purification Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241001312219 Amorphophallus konjac Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 239000005864 Sulphur Substances 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000004043 dyeing Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013256 coordination polymer Substances 0.000 description 1
- 239000012043 crude product Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000007601 warm air drying Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a novel method for extracting glucomannan from konjak. The method adds lower carboxylic acid (citric acid, malic acid or acetic acid) into lower alcohol (ethanol) dehydration solvent, and adopts multiple extraction method, so that the product has no discoloration for a long time, no fishy smell and no numb taste, and especially the product precision is greatly improved. The method has the advantages of low cost, simple operation, and high extraction rate, and is suitable for industrial production.
Description
A kind of method of extracting glucomannan, the particularly method of extraction glucomannan from konjaku.
The method of extracting glucomannan from konjaku has two big classes, and a class is a dry method, and another kind of is wet method.Dry method is with Exposure to Sunlight or the section of warm air drying konjaku, pulverizes grinding for a long time with stamp box or crushing type powder-making machine then and extracts.This method production cycle is long, and extraction yield is low, labor capacity is big, product viscosity is low, color and taste is not good.Day disclosure several wet methods extract the method for glucomannans.Disclose konjaku and mix with anhydrating property solvent (methyl alcohol or ethanol) in Japanese Patent (special public clear 46-39055), pulverized, grind, separate, products obtained therefrom viscosity has improved, and labour intensity is also little, but the product color and taste is not good.Disclose in the Japanese Patent (special public clear 46-39054) and in anhydrating property solvent (lower alcohols), added sulfurous acid alkalescence metal-salt with the color in the bleach product.Though the product that this method obtains is white, placing for some time still can variable color, and taste is not good yet.Have a fish like smell, and contain impurity such as sulphur, alkaloid is also higher in the product, has influenced the quality of product, and extraction yield is also lower in addition.
The purpose of this invention is to provide a kind of quality product height (Se Bai and for a long time nondiscoloration, viscosity height, contain low, the objectionable impurities such as sulfur-bearing not of biological alkali number), extraction yield height, the glucomannan process for purification that productive rate is high.
The present invention adopts anhydrating property of the lower alcohol solvent that has added the low-grade carboxylic acid to remove the impurity in the glucomannan in the konjaku, the low-grade carboxylic acid is inhibited to the tannin pigment dyeing, and alkaloid had salification, the lower alcohol aqueous solution has the extraction separation effect to impurity such as alkaloid, sulphur.Again through the repeatedly purification of lower alcohol, just can obtain the purified glucomannan through the glucomannan after the above-mentioned purification.
Embodiment of the present invention are described in detail in detail below.
The present invention mixes konjaku piece base with anhydrating property of the lower alcohol solvent that has added the low-grade carboxylic acid, broken the wiping of konjaku piece base then, further grinds, and again through centrifugation, discards waste liquid, and precipitation is the thick product of glucomannan.This crude product and the lower alcohol solvent that anhydrates is mixed again, grind, centrifugation repeatedly for several times, thereby obtains high-quality glucomannan.
The present invention has added the low-grade carboxylic acid in anhydrating property of lower alcohol solvent can suppress the effect of tannin pigment dyeing, thereby has guaranteed the white and nondiscoloration of product look, and should acid to alkaloid salification be arranged, thereby has further removed the alkaloid in the product.Anhydrating property solvent mixes with konjaku earlier, can improve the viscosity of product like this.Thick product mixes with anhydrating property of the lower alcohol solvent that does not contain the low-grade carboxylic acid again, and then grinds, separates, and this process 2～5 times has repeatedly further improved product purity, and has improved product viscosity (seeing Table 1).The lower alcohol that the present invention adopts is the aqueous solution such as methyl alcohol, ethanol, and its concentration is 40～80%(volume ratio).The low-grade carboxylic acid is citric acid, oxysuccinic acid or acetic acid, and its add-on is 15～40g/l.The present invention is not high to ingredient requirement yet, can be fresh Amorphophallus rivieri, can be that konjaku is done and coarse products yet.
Embodiment 1: the 5kg fresh Amorphophallus rivieri is mixed with 80%41 ethanolic solns that contain the 125g citric acid, wipe then broken, grind and separate, the glucomannan particle of gained mixes with 2145% ethanolic soln again, and grind, separate, this process repeats once again, just can obtain purified glucomannan particle, purified product was descended dry 4 hours at 70 ℃, just can get qualified product.
Embodiment 2: will mix with 60% ethanolic soln that has heavier fish raw meat pungent taste, 1kg glucomannan particle and 4.51 that color and luster is darker to contain citric acid 50g that dry method makes and stir 40 minutes, and grind, separate, products obtained therefrom is 70 ℃ of oven dry 2.5 hours down.Glucomannan after this art breading is hairtail fishy smell not, and viscosity is improved significantly, and the viscosity number of particle sees Table 2 before and after handling with the portable viscometer determining of NXX-1H.
The glucomannan outward appearance of being extracted by the present invention is snow-white, and good stability, places still to keep original color and luster after 1 year, does not have pungency fishy smell and numb taste, keeps the natural fresh and sweet fragrance of konjaku.Viscosity improves greatly, and alkaloid 0.129% does not have the pollution of materials such as sulfur-bearing, and productive rate also improves greatly, and day present method extraction yield is 7.5～8.4%, and this law is 8.1～10.2%.
Table 1 viscosity ratio
The each time viscosity of starting material solvent total amount access times (1% aqueous solution,
(g) (ml) (branch) CP, 25 ℃)
Known method 1,500 1,000 13 4762
The present invention 1,500 1,000 3 1/3 20315
Glucomannan viscosity (25 ℃ of 1% aqueous solution) before and after table 2 is handled
Dry method particle 5.6(Pas)
This law particle 7.4(Pas)
Claims (4)
1, a kind of method of from konjaku, extracting glucomannan, it is characterized in that konjaku mixes with anhydrating property of the lower alcohol solvent that has added the low-grade carboxylic acid, carry out coarse reduction, grinding then and separate, the particle after the separation mixes with anhydrating property of lower alcohol solvent again, grinds then and separates.
2, extracting method as claimed in claim 1 is characterized in that the low-grade carboxylic acid is citric acid, oxysuccinic acid or acetic acid, and citric acid adding amount is 15～40g/l solution.
3, extracting method as claimed in claim 2 is characterized in that lower alcohol is methyl alcohol, ethanol, and alcohol concn is 40～80%.
4, extracting method as claimed in claim 1, the particle after it is characterized in that separating mixes with anhydrating property of lower alcohol solvent again, grinds then and separates, and its number of times is 2～5 times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88106313 CN1012960B (en) | 1988-09-03 | 1988-09-03 | Refining method of glucomannan in konjak |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88106313 CN1012960B (en) | 1988-09-03 | 1988-09-03 | Refining method of glucomannan in konjak |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1040799A CN1040799A (en) | 1990-03-28 |
| CN1012960B true CN1012960B (en) | 1991-06-26 |
Family
ID=4834193
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 88106313 Expired CN1012960B (en) | 1988-09-03 | 1988-09-03 | Refining method of glucomannan in konjak |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1012960B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1044964C (en) * | 1994-10-06 | 1999-09-08 | 华南农业大学 | Process for fine konjak powder |
| CN1081009C (en) * | 1996-12-18 | 2002-03-20 | 杨康康 | Process for making konjaku water solutable edible fiber |
| CN1058268C (en) * | 1998-10-06 | 2000-11-08 | 干信 | Method for production of fatty amide sodium glucosiduronic acids mannitose from fine powder of konjak |
| CN100386344C (en) * | 2006-04-11 | 2008-05-07 | 武汉大学 | Quaternary ammonium konjac glucomannan derivatives and their preparation process and use |
| ATE512990T1 (en) * | 2007-11-13 | 2011-07-15 | Cargill Inc | METHOD FOR PRODUCING PURIFIED BETA-(1,3)-D-GLUCANS |
| CN107141368A (en) * | 2017-06-21 | 2017-09-08 | 安康市巴山佳芋食品有限公司 | The extracting method of glucomannans in a kind of konjaku |
-
1988
- 1988-09-03 CN CN 88106313 patent/CN1012960B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| CN1040799A (en) | 1990-03-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105852189B (en) | A kind of method that utilization waste/hypo-tobacco leaf prepares tobacco extract | |
| CN116023422A (en) | Method for extracting ginsenoside from ginseng residue and utilizing residue after extraction | |
| CN1012960B (en) | Refining method of glucomannan in konjak | |
| CN102675910A (en) | Preparation method of high-color-value beet root red color | |
| CN102250488B (en) | Method for improving quality of capsanthin product | |
| CN1038427C (en) | Method for extracting grease and tea saponin by one-step leaching cake meal | |
| CN102924968A (en) | Process for extracting high-purity and high-chroma red date pigment | |
| CN1396249A (en) | Tea leaf and tea-seed oil | |
| CN115637059B (en) | Production method of yellowish-flavored beet red | |
| CN112679556A (en) | Production process of high-purity tea saponin | |
| CN1176748A (en) | Process for extracting polysaccharide and polyphenol mixed crystal from fresh crude and old tea leaves | |
| CN1045114A (en) | The extracting method of capsochrome and peppery element | |
| CN1051072C (en) | Process for extracting tea polyphenol from tea leaves | |
| US2845363A (en) | Method of making stable cactus mucilage | |
| CN106635412A (en) | Processing and separation method of oil and application thereof | |
| SU1442167A1 (en) | Method of producing black tea | |
| CN86105966A (en) | The method of extracting pectin from beencard firewood leaves | |
| CN115428838A (en) | Production process of edible oil containing morchella esculenta extract | |
| CN111944612A (en) | Preparation method of high-quality pepper extract | |
| CN1041300C (en) | Method of extracting fresh-keeping agent from tea | |
| CN105942571B (en) | A kind of purification method of reconstituted tobacco raw material extraction concentrate | |
| CN1027590C (en) | Production method for extracting low-ester pectin from sunflower discs | |
| CN1011589B (en) | Method for producing pectin | |
| CN1121920A (en) | Method for extracting camptothecin | |
| CN1059742A (en) | Extract capsochrome and peppery plain processing method by capsicum |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C13 | Decision | ||
| GR02 | Examined patent application | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |