CN1040799A - The process for purification of glucomannan in the konjaku - Google Patents
The process for purification of glucomannan in the konjaku Download PDFInfo
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- CN1040799A CN1040799A CN 88106313 CN88106313A CN1040799A CN 1040799 A CN1040799 A CN 1040799A CN 88106313 CN88106313 CN 88106313 CN 88106313 A CN88106313 A CN 88106313A CN 1040799 A CN1040799 A CN 1040799A
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- konjaku
- glucomannan
- acid
- lower alcohol
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Abstract
The invention provides a kind of novel method of from konjaku, extracting glucomannan.This method has been added low-grade carboxylic acid's (citric acid, oxysuccinic acid or acetic acid) in lower alcohol (ethanol) anhydrates solvent, and adopt multiple extraction method, make not only look white nondiscoloration for a long time of product, and do not have fishy smell and fiber crops flavor, particularly improved the precision of product greatly.This technology cost is low, simplified control, and the extraction yield height is applicable to industrial-scale 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, has a fish like smell, and contains impurity such as sulphur, and 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 effect that the low-grade carboxylic acid can suppress the tannin pigment dyeing in anhydrating property of lower alcohol solvent, thereby guaranteed the white and nondiscoloration of product look, and should acid salification be arranged, thereby further remove the alkaloid in the product alkaloid.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.
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
Embodiment 1: the 5kg fresh Amorphophallus rivieri is mixed with the 80%4l ethanolic soln that contains the 125g citric acid, wipe then broken, grind and separate, the glucomannan particle of gained mixes with the 2l45% 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 darker 1kg glucomannan particle of heavier fish raw meat pungent taste, color and luster and 4.5l 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.
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)
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 excitant fishlike 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 the materials such as sulfur-bearing, and productive rate also improves greatly, and day this method recovery rate is 7.5～8.4%, and this law is 8.1～10.2%.
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 acetic acid 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 giantarum |
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 giantarum |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1040799A true CN1040799A (en) | 1990-03-28 |
| CN1012960B 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 giantarum |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1012960B (en) |
Cited By (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 |
| 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 |
| CN1081009C (en) * | 1996-12-18 | 2002-03-20 | 杨康康 | Process for making konjaku water solutable edible fiber |
| CN100386344C (en) * | 2006-04-11 | 2008-05-07 | 武汉大学 | Quaternary ammonium konjac glucomannan derivatives and their preparation process and use |
| CN104744605A (en) * | 2007-11-13 | 2015-07-01 | 卡吉尔公司 | Process For The Preparation Of 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
Cited By (8)
| 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 |
| CN104744605A (en) * | 2007-11-13 | 2015-07-01 | 卡吉尔公司 | Process For The Preparation Of Purified Beta-(1,3)-d-glucans |
| CN104744604A (en) * | 2007-11-13 | 2015-07-01 | 卡吉尔公司 | Process For The Preparation Of Purified Beta-(1,3)-d-glucans |
| CN104974272A (en) * | 2007-11-13 | 2015-10-14 | 卡吉尔公司 | PROCESS FOR THE PREPARATION OF PURIFIED ss-(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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1012960B (en) | 1991-06-26 |
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