CN103393040B - A kind of method improving fructose content in konjaku kind ball - Google Patents
A kind of method improving fructose content in konjaku kind ball Download PDFInfo
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- CN103393040B CN103393040B CN201310286142.4A CN201310286142A CN103393040B CN 103393040 B CN103393040 B CN 103393040B CN 201310286142 A CN201310286142 A CN 201310286142A CN 103393040 B CN103393040 B CN 103393040B
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Abstract
The present invention is a kind of method improving fructose content in konjaku kind ball.Before fructose extraction is carried out to konjaku kind ball, first carry out the low temperature stress freezing processing 72 hours of-2 ~-4 DEG C.It is the physiological reaction program of fructose by other Substance Transformations that inducing cell starts, and rolls up fructose content in kind of ball, thus reaches the object obtaining more fructose in the kind ball of equal number and quality.It is a kind of Perfected process extracting more fructose more efficiently from konjaku kind ball.
Description
Technical field
The present invention relates to a kind of method improving fructose content in konjaku kind ball.
Background technology
Fructose is main in Physiological Activities of Plants plays stored nutrient, provides nutrient; Increase intracellular solute concentration, reduce the apparent freezing point of cell solution; Regulate Premeabilisation of cells pressure, buffered cell matter excessive dehydration; Cell protection matter colloid is unlikely to freeze, thus reduces low temperature to effects such as cell damages.
The object that people plant konjaku mainly extracts glucide from konjaku kind ball.Fructose in konjaku kind ball, is transformed by photosynthetic organism, accumulates, main supply konjaku plant strain growth desired nutritional, and the material needed for morphogenesis.Enter autumn and winter season, latter 30 ~ 40 days of konjaku plant lodging, when the nutrient in fleshy root is fully back to main kind of ball, starts to excavate konjaku.After gathering, first wash away and be attached to kind of the earth on ball surface, seed coat of pruning, then be cut into block, dry, smash, be separated, extract fructose.
Needed for satisfied society, the cultivated area of konjaku need be expanded, sufficient raw material could be obtained.But constantly increase at population, land resource day by day reduces, grain security day by day becomes today of global problem, expand 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, is no longer applicable to plantation konjaku.Therefore, how producing konjaku kind ball, and how from konjaku kind ball, to extract fructose more efficiently, is all urgent problem.
Summary of the invention
The object of this invention is to provide a kind of method that can improve fructose content in konjaku kind ball.Effectively can 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 carrying out fructose extraction to konjaku kind ball, first carries out the low temperature stress process (freezing) 72 hours of-2 ~-4 DEG C.
Specifically konjaku kind ball to be loaded after (carton top is opened wide, do not sealed) puts into refrigerator in carton 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 temperature and establish 0 DEG C ,-2 DEG C ,-4 DEG C ,-6 DEG C ,-8 DEG C ,-10 DEG C 6 treatment temperatures, if room temperature (25 DEG C) is contrast.The konjaku kind ball of test, to put into after refrigerator under each temperature levels freezing 72 hours.
3, handling procedure: the temperature regulating low temperature refrigerator, after reaching desired value, puts into refrigerator (carton top is opened wide, do not sealed) by the carton installing konjaku kind ball.
(1) konjaku kind ball is made to lose the limit cryogenic temperature test of germinating capacity: by room temperature (25 DEG C), the thermograde level of 0 DEG C ,-2 DEG C ,-4 DEG C ,-6 DEG C ,-8 DEG C ,-10 DEG C, respectively Stress treatment konjaku kind ball 72 hours, studies, measures the minimum temperature that its limit of life can bear.Each temperature levels 30 kind balls, totally 210.
(2) Different hypothermia coerces the change of lower fructose content: in room temperature (25 DEG C), the temperature levels of 0 DEG C ,-2 DEG C ,-4 DEG C ,-6 DEG C ,-8 DEG C ,-10 DEG C, and detect the kind ball of fructose content, different disposal temperature levels respectively uses 20, totally 140.
The cryogenic temperature value test of above-mentioned forfeiture germinating power, and for the konjaku kind ball that fructose content measures, after putting into same carton, insert low temperature refrigerator, carry out same temperature level, the low temperature stress process of same batch.
4, detection method: after the low temperature stress of different temperatures level is disposed, random take out needed for kind ball sample, carry out field planting test and fructose content mensuration respectively.
(1) konjaku kind ball is made to lose the determination of limit cryogenic temperature of germinating power: at room temperature (25 DEG C), the temperature levels of 0 DEG C ,-2 DEG C ,-4 DEG C ,-6 DEG C ,-8 DEG C ,-10 DEG C, respectively to konjaku kind ball Stress treatment after 72 hours, carry out field planting, rear also germinable kind of ball quantity is coerced in observation, record Different hypothermia, determines the temperature of the bud loss of activity making konjaku.
(2) fructose content detection method: measure fructose content with anthrone colorimetry.After low temperature stress process, get the bud of konjaku kind ball, plant ball center's site tissue, plant ball outer part bit organization, shred respectively.Dry 15 minutes in 115 DEG C of baking ovens, dry 12 hours in 70 DEG C of baking ovens more afterwards.The material taking-up mortar of drying is milled to powder, sieves, take sample, measure fructose content.
5, result of the test:
(1) field experiment result: field experiment result shows, along with temperature reduces gradually, konjaku kind ball germination rate also declines gradually.The konjaku kind ball germination rate of room temperature treatment is 83.3% when being 93.3%, 0 DEG C of level, is 53.3% during-2 DEG C of levels, be 16.7% during-4 DEG C of levels,-6 DEG C and following temperature levels time, konjaku kind ball germination rate is 0%, shows that-4 DEG C close to the temperature levels of bud loss of activity making konjaku.
(2) fructose content measurement result: result of the test display (seeing the following form), under the low temperature stress of varying level gradient, the in-house fructose content of konjaku kind ball exists larger difference.Through the low temperature stress process of-4 DEG C after 72 hours, under the minimum temperature that can bear close to 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 10.21ug/g, 17.84ug/g and 10.49ug/g, mean value is 12.85ug/g, compared 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 at-2 DEG C is 2.1 times (see tables) under room temperature.
Different hypothermia coerces lower evil spirit in kind of a ball different parts fructose content unit: DEG C, ug/g
| Title | Room temperature | 0 | -2 | -4 | -6 | -8 | -10 |
| Plant ball center's site 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 the function of carrying out Physiological effect.
2, with the low temperature of-4 DEG C, Stress treatment is carried out 72 hours to konjaku kind ball histocyte.Along with temperature reduces, coerces reinforcement, can to bear and in the temperature range limit of unlikely loss of activity at konjaku histocyte, konjaku kind ball tissue utilizes self physiological regulation function, other materials be stored in body are changed into fructose in a large number, fructose content in cytoplasm is increased, reduce freezing point, avoid, because freezing, organic injury is caused to cell.This physiological reaction makes the fructose content in kind of glomus cell significantly rise, and the fructose content after rising is 5.2 times under room temperature.
3, utilize konjaku to this physiological reaction characteristic of low temperature stress, before processing konjaku kind ball, first carry out the low temperature stress process of-4 DEG C, other Substance Transformations are the physiological reaction program of fructose by inducing cell startup, roll up fructose content in kind of ball, thus reach the object obtaining more fructose in the kind ball of equal number and quality.It is a kind of Perfected process extracting more fructose more efficiently from konjaku kind ball.
Detailed description of the invention
Embodiment 1:
Before fructose extraction is carried out to konjaku kind ball, first konjaku kind ball is loaded after (carton top is opened wide, do not sealed) puts into refrigerator in carton, the cryogenic freezing of-4 DEG C 72 hours.And then the extraction of fructose is carried out by the method for prior art.
Embodiment 2:
Before fructose extraction is carried out to konjaku kind ball, first konjaku kind ball is loaded after (carton top is opened wide, do not sealed) puts into refrigerator in carton, the cryogenic freezing of-2 DEG C 72 hours.And then the extraction of fructose is carried out by the method for prior art.
Embodiment 3:
Before fructose extraction is carried out to konjaku kind ball, first konjaku kind ball is loaded (carton top is opened wide, do not sealed) in carton, after putting into refrigerator, the cryogenic freezing of-3 DEG C 72 hours.And then the extraction of fructose is carried out by art methods.
Claims (2)
1. improve a method for fructose content in konjaku kind ball, it is characterized in that before fructose extraction is carried out to konjaku kind ball, first carry out the low temperature stress freezing processing 72 hours of-2 ~-4 DEG C.
2. the method for fructose content in raising konjaku kind ball according to claim 1, it is characterized in that konjaku kind ball to load in carton to put into refrigerator, carton top is opened wide.
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| CN201310286142.4A CN103393040B (en) | 2013-07-09 | 2013-07-09 | A kind of method improving fructose content in konjaku kind ball |
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| CN201310286142.4A CN103393040B (en) | 2013-07-09 | 2013-07-09 | A kind of method improving fructose content in konjaku kind ball |
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| CN103393040A CN103393040A (en) | 2013-11-20 |
| CN103393040B true CN103393040B (en) | 2016-03-02 |
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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 (2)
| Title |
|---|
| 魔芋低聚糖的研究进展;向进乐等;《中国食品添加剂》;20040228(第1期);20-23页 * |
| 魔芋低聚糖营养及应用的研究进展;王文果;《食品与药品》;20060831;第8卷(第08A期);12-14页 * |
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