CN103393040A - Method for increasing content of fructose in konjak bulbs - Google Patents
Method for increasing content of fructose in konjak bulbs Download PDFInfo
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- CN103393040A CN103393040A CN2013102861424A CN201310286142A CN103393040A CN 103393040 A CN103393040 A CN 103393040A CN 2013102861424 A CN2013102861424 A CN 2013102861424A CN 201310286142 A CN201310286142 A CN 201310286142A CN 103393040 A CN103393040 A CN 103393040A
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Abstract
The invention relates to a method for increasing the content of fructose in konjak bulbs. The method is characterized in that the low-temperature stress freezing treatment is carried out for 72 hours at the temperature of 2 DEG C below zero-4 DEG C below zero before the konjak bulbs are subjected to fructose extraction. According to the method, cells are induced to start a physiological reaction program for converting other matters into the fructose so that the content of the fructose in the konjak bulbs is greatly increased and further more fructose can be extracted from the bulbs with the same quantity and quality. The method is an ideal method for more efficiently extracting more fructose from the konjak bulbs.
Description
Technical field
The present invention relates to a kind of method that improves fructose content in konjaku kind ball.
Background technology
Fructose is the main stored nutrient that rises in Physiological Activities of Plants, and nutrient is provided; Increase intracellular solute concentration, reduce the apparent freezing point of cell solution; The adjusting Premeabilisation of cells is pressed, and buffering cytoplasm excessively dewaters; Unlikely the freezing of Cell protection matter colloid, thus low temperature reduced to effects such as cell damages.
The purpose that people plant konjaku is mainly to extract glucide from konjaku kind ball.Fructose in konjaku kind ball, transformed, accumulated by photosynthetic organic matter, mainly supplies konjaku plant strain growth desired nutritional, and the required material of morphogenesis.Enter autumn and winter season, rear 30～40 days of konjaku plant lodging, when the nutrient in fleshy root fully is back to main kind of ball, start to excavate konjaku.After gathering, first wash away and be attached to kind of the earth on ball surface, kind of the skin of pruning, then be cut into piece, dry, smash, separate, extract fructose.
For satisfied social required, need to enlarge the cultivated area of konjaku, could obtain sufficient raw material.But constantly increase at population, land resource day by day reduces, grain security day by day becomes today of global problem, enlarges separately konjaku cultivated area feasibility in actual production not high.In addition, through plantation for many years, most plot soft rot in konjaku producing region occurs serious, no longer is fit to the plantation konjaku.Therefore, how producing konjaku kind ball, and how to extract fructose more efficiently from konjaku kind ball, is all urgent problem.
Summary of the invention
The purpose of this invention is to provide a kind of method that can improve fructose content in konjaku kind ball.Can effectively improve the content of fructose in konjaku kind ball.
In raising konjaku kind ball of the present invention, the method for fructose content is: before konjaku kind ball being carried out the fructose extraction, first carry out the low temperature stress of-2～-4 ℃ and processed (freezing) 72 hours.
Specifically konjaku kind ball is packed in carton (carton top is opened wide, sealing) put into after refrigerator freezing 72 hours.
Experimental verification about this technical scheme:
1, konjaku kind: Fuyuan County, Yunnan Province elephant-foot yam.
2, treatment temperature and set of time: coerce 0 ℃ of temperature setting ,-2 ℃ ,-4 ℃ ,-6 ℃ ,-8 ℃ ,-10 ℃ 6 treatment temperatures, establish room temperature (25 ℃) and be contrast.The konjaku kind ball of test, put into after refrigerator under each temperature levels freezing 72 hours.
3, handling procedure: regulate the temperature of low temperature refrigerator, after reaching desired value, the carton that installs konjaku kind ball is put into refrigerator (carton top is opened wide, do not sealed).
(1) make konjaku kind ball lose the limit cryogenic temperature test of germinating capacity: with room temperature (25 ℃), the thermograde level of 0 ℃ ,-2 ℃ ,-4 ℃ ,-6 ℃ ,-8 ℃ ,-10 ℃, Stress treatment konjaku kind ball is 72 hours respectively, studies, measures the minimum temperature that its limit of life can bear.Each temperature levels is with 30 kind balls, totally 210.
(2) Different hypothermia is coerced lower fructose content and is changed: in room temperature (25 ℃), the temperature levels of 0 ℃ ,-2 ℃ ,-4 ℃ ,-6 ℃ ,-8 ℃ ,-10 ℃, detect the kind ball that fructose content is used, the different disposal temperature levels each with 20, totally 140.
The cryogenic temperature value of above-mentioned forfeiture germinating power test, and be used for the konjaku kind ball that fructose content is measured, insert low temperature refrigerator after putting into same carton, carries out the same temperature level, the low temperature stress of same batch is processed.
4, detection method: after the low temperature stress of different temperatures level is disposed, take out at random required kind ball sample, carry out respectively field planting test and fructose content and measure.
(1) make konjaku kind ball lose the determining of limit cryogenic temperature of germinating power: at room temperature (25 ℃), the temperature levels of 0 ℃ ,-2 ℃ ,-4 ℃ ,-6 ℃ ,-8 ℃ ,-10 ℃, respectively to konjaku kind ball Stress treatment after 72 hours, carry out field planting, the kind nodule number amount that can also germinate after observing, recording Different hypothermia and coerce, determine to make the temperature of the bud loss of activity of konjaku.
(2) fructose content detection method: with anthrone colorimetric method for determining fructose content.After low temperature stress is processed, get bud, kind ball center position tissue, the kind ball outer part bit organization of konjaku kind ball, chopping respectively.Baking is 15 minutes in 115 ℃ of baking ovens, dries by the fire 12 hours in 70 ℃ of baking ovens more afterwards.The material of oven dry is taken out and is milled to powder with mortar, sieve, take sample, measure fructose content.
5, result of the test:
(1) field experiment result: the field experiment result shows, along with temperature reduces gradually, konjaku kind ball germination rate also descends gradually.The konjaku kind ball germination rate of room temperature treatment is 53.3% while being 83.3% ,-2 ℃ of levels while being 93.3%, 0 ℃ of level, be 16.7% during-4 ℃ of levels, when-6 ℃ and following temperature levels, konjaku kind ball germination rate is 0%, shows-4 ℃ of temperature levels that approach the bud loss of activity that makes konjaku.
(2) fructose content measurement result: result of the test shows (seeing the following form), and under the low temperature stress of varying level gradient, there is larger difference in the in-house fructose content of konjaku kind ball.After the low temperature stress of-4 ℃ are processed 72 hours, under the minimum temperature that can bear near konjaku kind ball limit of life is coerced, fructose content in konjaku kind ball center tissue, peripheral organization and bud is the highest, be respectively 10.21 ug/g, 17.84 ug/g and 10.49ug/g, mean value is 12.85 ug/g, compare with the contrast under room temperature, respectively higher than contrast 8.55ug/g, 15.69ug/g, 6.96ug/g, 10.4ug/g.Plant the interior fructose average content of ball tissue than high 5.2 times under room temperature.Fructose content under-2 ℃ be under room temperature 2.1 times (in Table).
Different hypothermia is coerced lower evil spirit in kind of a ball different parts fructose content unit: ℃, ug/g
| Title | Room temperature | 0 | -2 | -4 | -6 | -8 | -10 |
| Plant ball center's position tissue | 1.66 | 0.7 | 1.35 | 10.21 | 1.38 | 1.19 | 0.87 |
| Plant ball outer part bit organization | 2.15 | 1.2 | 8.96 | 17.84 | 1.71 | 1.04 | 1.39 |
| Bud | 3.53 | 2.95 | 5.37 | 10.49 | 3.68 | 4.76 | 3.72 |
| Mean value | 2.45 | 1.62 | 5.23 | 12.85 | 2.26 | 2.33 | 1.99 |
Conclusion:
1, konjaku kind ball histocyte has activity, possesses and carries out the function that physiology is regulated.
2, with the low temperature of-4 ℃, konjaku kind ball histocyte was carried out Stress treatment 72 hours.Along with temperature reduces, coerces reinforcement, can bear and in the temperature range limit of unlikely loss of activity at the konjaku histocyte, konjaku kind ball tissue utilizes the physiological regulation function of self, other materials that are stored in body are changed into fructose in a large number, fructose content in cytoplasm is increased, reduced freezing point, avoided, because freezing, cell is caused organic injury.This physiological reaction significantly rises the fructose content in kind of glomus cell, and the fructose content after rising is 5.2 times under room temperature.
3, utilize konjaku this physiological reaction characteristic to low temperature stress, before processing konjaku kind ball, first carrying out the low temperature stress of-4 ℃ processes, it is the physiological reaction program of fructose with other Substance Transformations that inducing cell starts, roll up fructose content in kind of ball, thereby reach the purpose of obtaining more fructose in the kind ball of equal number and quality.It is a kind of Perfected process that extracts more efficiently more fructose from konjaku kind ball.
The specific embodiment
Embodiment 1:
Before konjaku kind ball being carried out the fructose extraction, after in the carton of first konjaku kind ball being packed into, (carton top is opened wide, sealed) puts into refrigerator, the cryogenic freezing of-4 ℃ 72 hours.And then carry out the extraction of fructose by the method for prior art.
Embodiment 2:
Before konjaku kind ball being carried out the fructose extraction, after in the carton of first konjaku kind ball being packed into, (carton top is opened wide, sealed) puts into refrigerator, the cryogenic freezing of-2 ℃ 72 hours.And then carry out the extraction of fructose by the method for prior art.
Embodiment 3:
Before konjaku kind ball being carried out the fructose extraction, in the carton of first konjaku kind ball being packed into (carton top is opened wide, sealed), after putting into refrigerator, the cryogenic freezing of-3 ℃ 72 hours.And then carry out the extraction of fructose by art methods.
Claims (2)
1. method that improves fructose content in konjaku kind ball, is characterized in that konjaku kind ball being carried out before fructose extracts, and first carries out the low temperature stress freezing processing 72 hours of-2～-4 ℃.
2. the method for fructose content in raising konjaku kind ball according to claim 1, is characterized in that konjaku kind ball is packed in carton and put into refrigerator, and carton top is opened wide.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101914167A (en) * | 2010-08-25 | 2010-12-15 | 南京泽朗医药科技有限公司 | Method for extracting giantarum polysaccharides |
| CN102643365A (en) * | 2012-05-03 | 2012-08-22 | 重庆市彭水县天娇农业开发有限公司 | Method for directly extracting glucomannan from fresh konjak |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101914167A (en) * | 2010-08-25 | 2010-12-15 | 南京泽朗医药科技有限公司 | Method for extracting giantarum polysaccharides |
| CN102643365A (en) * | 2012-05-03 | 2012-08-22 | 重庆市彭水县天娇农业开发有限公司 | Method for directly extracting glucomannan from fresh konjak |
Non-Patent Citations (3)
| Title |
|---|
| 向进乐等: "魔芋低聚糖的研究进展", 《中国食品添加剂》, no. 1, 28 February 2004 (2004-02-28), pages 20 - 23 * |
| 王文果: "魔芋低聚糖营养及应用的研究进展", 《食品与药品》, vol. 8, no. 08, 31 August 2006 (2006-08-31), pages 12 - 14 * |
| 隆有庆等: "魔芋主要品质成分测定法研究", 《西南农业大学学报》, vol. 20, no. 6, 31 December 1998 (1998-12-31), pages 614 - 617 * |
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