CN105061623A - Mulberry polysaccharide preparation method - Google Patents
Mulberry polysaccharide preparation method Download PDFInfo
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- CN105061623A CN105061623A CN201510487268.7A CN201510487268A CN105061623A CN 105061623 A CN105061623 A CN 105061623A CN 201510487268 A CN201510487268 A CN 201510487268A CN 105061623 A CN105061623 A CN 105061623A
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- polysaccharide
- mulberry fruit
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- alcohol precipitation
- crude polysaccharides
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Abstract
The present invention discloses a mulberry polysaccharide preparation method. The method comprises: using commercially available mulberries as a raw material, and performing cleaning and washing, low temperature water recovery, cold pulping, enzymolysis, separation, decoloration, ultrafiltration, alcohol precipitation and separation on the raw material to obtain a sediment as a crude polysaccharide; and processing the crude polysaccharide by water dissolution, degreasing, deproteinization, decoloration, alcohol precipitation, freeze drying and crushing to obtain a mulberry polysaccharide . According to the mulberry polysaccharide preparation method provided by the present invention, effective bio-extraction is performed on mulberries, the traditional technology of extracting polysaccharide is combined with the advanced biological engineering technology, the process is advanced, the energy consumption is reduced, and the product contains more than 95% of polysaccharide, providing an effective way for deep-processing of mulberries.
Description
Technical field
The present invention relates to deep processing of farm products technology, relate to a kind of preparation method of mulberry fruit polysaccharide especially.
Background technology
Polysaccharide and protein, gene are three large fields of life science, the research of latter two has obtained huge achievement in 20th century, and become 21 century life science Disciplinary Frontiers as the polysaccharide that life can be made to shine extraordinary splendor, the extensive concern having caused countries in the world is developed to it.Polyose is also known as saccharan (Polysaccharides), molecular weight is at tens of thousands or millions of, vegetable polysaccharides comprises starch, Mierocrystalline cellulose, dextran (as lentinan), Polylevulosan, natural gum, phlegmatic temperament, viscose glue fat (as agar) etc., and wherein some immuno-stimulating polysaccharide is inhibition of cancer cell agent.
Current domestic vegetable polysaccharides is various in style, as lentinan, astragalus polysaccharides, laminarin, squash polyoses, Aloe polysaccharide etc., go deep into along with to the bioactive research of polysaccharide, the biological activity mechanism of polysaccharide, efficacy factor can definitely, and its Application Areas also will be widened more.
In recent years, along with improving constantly of standard of living, the health care consciousness of people is strengthening gradually.Polysaccharide quietly rises as the main component of protective foods.China's polysaccharide aboundresources, applicating history is long, has huge DEVELOPMENT PROSPECT.
By the research to the structure of polysaccharide effect and dose-effect relationship, people will utilize the polysaccharide resource of China's abundant, produce the protective foods being major ingredient with polysaccharide (or compound polyose) of high added value, to improve people's body constitution, improve health, to improve the quality of living.
Mulberry fruit is a key farm products of China, and distributed areas are wide, and output is large, and mulberry fruit polysaccharide is a kind of natural plant polyose.
Summary of the invention
For making full use of mulberry fruit resource, the invention provides a kind of preparation method of mulberry fruit polysaccharide.Concrete steps are as follows:
1) preparation of Crude polysaccharides: mulberry fruit raw material obtains mulberry fruit slag and juice of Fructus Mori respectively through cleaning, low temperature rehydration, cold making beating, enzymolysis, separation, juice of Fructus Mori through decolouring, ultrafiltration obtains permeate and trapped fluid, trapped fluid through alcohol precipitation, be separated that to be precipitated thing be Crude polysaccharides;
2) purifying of mulberry fruit polysaccharide: after water-soluble, degreasing, deproteinated, decolouring, alcohol precipitation, lyophilize, pulverizing, mulberry fruit polysaccharide is obtained to the process of Crude polysaccharides;
(1) deionized water dissolving, degreasing
By Crude polysaccharides deionized water dissolving, adopt ethanol, ether hybrid system removing lipoid material wherein;
(2) deproteinated
Adopt trichoroacetic acid(TCA) removing protein wherein;
(3) decolour
Polysaccharide soln color after degreasing, deproteinated is light yellow, and adopt activated carbon decolorizing technology, make polysaccharide soln reach water white transparency, activated carbon dosage is 0.7%, bleaching temperature 60 DEG C, bleaching time 1 hour;
(4) alcohol precipitation
After decolouring, activated carbon filtration is fallen, adopt 95% ethanol by mulberry fruit polysaccharide precipitation out;
(5) lyophilize
Adopt Vacuum Freezing & Drying Technology that the moisture content of mulberry fruit polysaccharide is reduced to less than 5%, Vacuum Freezing & Drying Technology at utmost can keep the activity of polysaccharide;
(6) pulverize
Polysaccharide after freeze-drying is pulverized;
(7) coding is packed.
The preparation of described Crude polysaccharides comprises: mulberry fruit raw material obtains mulberry fruit slag and juice of Fructus Mori respectively through cleaning, rehydration, making beating, enzymolysis, separation, juice of Fructus Mori through decolouring, ultrafiltration obtains permeate and trapped fluid, trapped fluid through alcohol precipitation, be separated that to be precipitated thing be Crude polysaccharides.
8632 kind fruit mulberries are produced in described mulberry fruit raw material choose Chongqing.
The preparation method of a kind of mulberry fruit polysaccharide of the present invention, by carrying out the biological extraction of effective effect to mulberry fruit, polysaccharide technology tradition extracted combines with advanced biotechnology, technique is advanced, energy consumption reduces, product reaches more than 95% containing polysaccharide, and the intensive processing for mulberry fruit provides effective approach.
Claims (5)
1. a preparation method for mulberry fruit polysaccharide, is characterized in that, comprises the following steps:
1) preparation of Crude polysaccharides: mulberry fruit raw material obtains mulberry fruit slag and juice of Fructus Mori respectively through cleaning, low temperature rehydration, cold making beating, enzymolysis, separation, juice of Fructus Mori through decolouring, ultrafiltration obtains permeate and trapped fluid, trapped fluid through alcohol precipitation, be separated that to be precipitated thing be Crude polysaccharides;
2) purifying of mulberry fruit polysaccharide: after water-soluble, degreasing, deproteinated, decolouring, alcohol precipitation, lyophilize, pulverizing, mulberry fruit polysaccharide is obtained to the process of Crude polysaccharides;
(1) deionized water dissolving, degreasing
By Crude polysaccharides deionized water dissolving, adopt ethanol, ether hybrid system removing lipoid material wherein;
(2) deproteinated
Adopt trichoroacetic acid(TCA) removing protein wherein;
(3) decolour
Polysaccharide soln color after degreasing, deproteinated is light yellow, and adopt activated carbon decolorizing technology, make polysaccharide soln reach water white transparency, activated carbon dosage is 0.7%, bleaching temperature 60 DEG C, bleaching time 1 hour;
(4) alcohol precipitation
After decolouring, activated carbon filtration is fallen, adopt 95% ethanol by mulberry fruit polysaccharide precipitation out;
(5) lyophilize
Adopt Vacuum Freezing & Drying Technology that the moisture content of mulberry fruit polysaccharide is reduced to less than 5%, Vacuum Freezing & Drying Technology at utmost can keep the activity of polysaccharide;
(6) pulverize
Polysaccharide after freeze-drying is pulverized;
(7) coding is packed.
2. the preparation method of a kind of mulberry fruit polysaccharide according to claim 1, it is characterized in that: the preparation of described Crude polysaccharides comprises: mulberry fruit raw material obtains mulberry fruit slag and juice of Fructus Mori respectively through cleaning, low temperature rehydration, cold making beating, enzymolysis, separation, juice of Fructus Mori through decolouring, ultrafiltration obtains permeate and trapped fluid, trapped fluid through alcohol precipitation, be separated that to be precipitated thing be Crude polysaccharides.
3. the preparation method of a kind of mulberry fruit polysaccharide according to claim 1, is characterized in that: in described decolorization process, activated carbon dosage is 0.7%, bleaching temperature 60 DEG C, bleaching time 1 hour.
4. the preparation method of a kind of mulberry fruit polysaccharide according to claim 1, is characterized in that: in described alcohol precipitation step, ethanol adopts 95% ethanol.
5. the preparation method of a kind of mulberry fruit polysaccharide according to claim 1, is characterized in that: 8632 kind fruit mulberries are produced in described mulberry fruit raw material choose Chongqing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510487268.7A CN105061623A (en) | 2015-08-11 | 2015-08-11 | Mulberry polysaccharide preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510487268.7A CN105061623A (en) | 2015-08-11 | 2015-08-11 | Mulberry polysaccharide preparation method |
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| CN105061623A true CN105061623A (en) | 2015-11-18 |
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| CN201510487268.7A Pending CN105061623A (en) | 2015-08-11 | 2015-08-11 | Mulberry polysaccharide preparation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142825A (en) * | 2017-12-22 | 2018-06-12 | 广西兴业百谷米业有限公司 | A kind of dietary fiber rice of high-content and preparation method thereof |
| CN110016084A (en) * | 2018-01-08 | 2019-07-16 | 中国科学院上海药物研究所 | A kind of mulberry fruit proteoglycan, preparation method and the usage |
-
2015
- 2015-08-11 CN CN201510487268.7A patent/CN105061623A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142825A (en) * | 2017-12-22 | 2018-06-12 | 广西兴业百谷米业有限公司 | A kind of dietary fiber rice of high-content and preparation method thereof |
| CN110016084A (en) * | 2018-01-08 | 2019-07-16 | 中国科学院上海药物研究所 | A kind of mulberry fruit proteoglycan, preparation method and the usage |
| CN110016084B (en) * | 2018-01-08 | 2021-05-28 | 中国科学院上海药物研究所 | Mulberry proteoglycan, preparation method and application thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151118 |
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| WD01 | Invention patent application deemed withdrawn after publication |