CN106893001A - A kind of preparation method of the Ultra-low molecular weight pectin rich in RG I - Google Patents
A kind of preparation method of the Ultra-low molecular weight pectin rich in RG I Download PDFInfo
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- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
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Abstract
The invention discloses a kind of preparation method of the Ultra-low molecular weight pectin rich in RG I, change method by ultrasound-enhanced oxidation reaction, promote the Fe generated in reaction system3+It is reduced to Fe2+, strengthen Fe2+Reacted again with hydrogen peroxide, produce hydroxyl radical free radical, cause pectin sugar chain oxidation scission, and the galacturonic acid that Idiotype is attacked in pectin, form the low molecular weight pectin rich in RG I domains.The weight average molecular weight of gained pectin declines in 5 10kDa, esterification degree, and product is generally the Ultra-low molecular weight pectin rich in RG I, and antioxidation activity is significantly higher than protopectin, and comprehensive utilization ratio is improved.
Description
Technical field
It is more particularly to a kind of using ultrasound the present invention relates to a kind of preparation method of the Ultra-low molecular weight pectin rich in RG-I
Assisted oxidation treatment green, the quick method for preparing Ultra-low molecular weight pectin, belong to polysaccharide degraded field.
Background technology
Pectin is mainly the class acid heteroglycan connected through α-Isosorbide-5-Nitrae glycosidic bond by D- galacturonic acids, and its side chain contains
The neutral sugars such as substantial amounts of rhamnose, arabinose and galactolipin.Pectin mainly includes equal polygalacturonic acid glycan (HG), sandlwood
Three domains of galacturonic acid glycan I (RG-I) and phammogalacturonane II (RG-II), it is widely present in plant
In, such as in apple, oranges and tangerines, guava, floral disc of sunflower and sweet potato dregs, and it is considered as a kind of soluble dietary fiber, tool
There are reduction cholesterol, prevention diabetes, prevent fat and maintain the different physiological roles such as intestinal health.But pectin molecule amount is too
Greatly, it is difficult to be digested absorption, therefore limits its absorption in small intestine, influences the performance of its physiologically active.And it is modified super
Low molecular weight pectin dissolubility is good, is easily absorbed, and RG-I contents increase, and can show stronger bioactivity, therefore opens
The method for sending out depolymerized pectin new, prepares modified low molecular weight pectin significant.
The method of current pectin degrading mainly includes biodegradable, mechanical degradation and chemical degradation.Enzymic reaction temperature
With selectivity is high, but severe reaction conditions, relatively costly.Physical degradation methods mainly have ultrasonotomography, radiation degradation, microwave to drop
Solution etc., radiation method degradation efficiency highest, but it is big to molecular structure destruction, and there is dispute in security, be restricted its application；
Microwave degradation is also easy to produce high temperature influence catabolite bioactivity；Ultrasonotomography destroys small to its lytic activity structure, but it is degraded
It is limited in one's ability, pectin degrading to 30kDa or so can only can not be still absorbed by the body.Chemical degradation mainly includes that acid is dropped at present
Solution and alkaline degradation, but due to adding strong acid, highly basic etc., environmental pollution is easily caused, reaction rate is slower, and typically enters at high temperature
Row reaction, therefore larger is destroyed to structure influence, reduce bioactivity.
The content of the invention
RG-I type Ultra-low molecular weight pectin technologies are prepared at present it is an object of the invention to improve, there is provided a kind of green,
The preparation method of safety, quickly the Ultra-low molecular weight pectin rich in RG-I.
Realize that the principal character of production technology of the present invention is comprised the following steps：
(1) distilled water is taken, adds appropriate HCl solution to adjust pH between 3-5, add FeCl2·4H2O、FeSO4·
7H2O、Cu(CH3COO)2·H2O or CuSO4·5H2O, is configured to the solution A that concentration of metal ions is 0.5-5mmol/L；
(2) take pectin to be dissolved in solution A so that the concentration of pectin is 2-10mg/mL, the concussion of vortex oscillation instrument makes its complete
CL；
(3) 5mol/LH is added in the pectin solution that step 2 is prepared2O2Solution, makes metal ion and hydrogen peroxide mole
Concentration ratio is 1:20, being transferred in 0-50 DEG C of environment carries out ultrasonically treated, and ultrasound intensity is 1.5-20W/mL.
(4) after ultrasonically treated, sodium hydrogensulfite, terminating reaction are added；Then replaced by cation exchange resin column molten
Cation in liquid；
(5) 4000r/min centrifugations are carried out to the solution after step 4 treatment, takes supernatant, adjustment supernatant pH to 5-8；
(6) supernatant after step 5 is processed is transferred to the bag filter of 500Da, flowing water dialysis 24h, pure water dialysis 12h,
After be placed in vacuum refrigerating machine and freeze, obtain the Ultra-low molecular weight pectin rich in RG-I.
Further, in the step 2, the concentration of pectin is 5mg/mL.
Further, in the step 3, ultrasonically treated environment temperature is 30 DEG C, and ultrasound intensity is 3-5W/mL
Further, in the step 5, supernatant pH preferably 6.
The beneficial effects of the present invention are：
(1) present invention rich in RG-I Ultra-low molecular weight pectin to provide a kind of green, safety, fast degradation method, yield
More than 65% is can reach, products obtained therefrom purity is higher, steady quality, low cost.
(2) degradation technique is simple, and the reaction time is short, and resin used is repeatable to be utilized, and process conditions are environment friendly and pollution-free.
(3) in 5-10kDa, esterification degree declines the weight average molecular weight of present invention gained pectin, and product is generally rich in RG-I's
Ultra-low molecular weight pectin, antioxidation activity is significantly higher than protopectin, and comprehensive utilization ratio is improved.
Specific embodiment
The present invention promotes the Fe of generation in reaction system (such as formula 1) by ultrasound-enhanced oxidation reaction3+It is reduced to Fe2 +, strengthen Fe2+Reacted again with hydrogen peroxide, produce hydroxyl radical free radical, cause pectin sugar chain oxidation scission, and Idiotype to attack
Galacturonic acid in pectin, forms the low molecular weight pectin rich in RGI domains.
Fe2++H2O2→Fe3++·OH+OH-
With reference to example is specifically applied, the present invention is further elaborated.
Embodiment 1：
(1) 25mL distilled water is taken, 3mol/L HCl solutions are added, it is 3.0 to adjust pH with pH meter, adds FeCl2·4H2O,
It is configured to 0.5mmol/L Fe2+Solution A；
(2) take 60mg pectin (Sigma companies) to be dissolved in 25ml solution As, fully after dissolving, be transferred to ultraphonic pipe (interior
Footpath 3cm) in；
(3) be placed in 30 DEG C of thermostats, ultrasonic probe is placed under liquid level at 1.5cm carry out it is ultrasonically treated, while
Add 50 μ L 5mol/LH2O2Solution, setting ultrasound intensity 1.5W/mL, ultrasonically treated 40min；
(4) excessive sodium hydrogensulfite is added in degradation solution, unnecessary hydrogen peroxide is reduced, with terminating reaction；
(5) by cation exchange resin column, coutroi velocity is 0.5mL/min to the solution after step 4 is processed so that sun
Ion exchange resin replaces metal cation therein；
(6) the solution 4000r/min after displacement is centrifuged, takes supernatant, adjust pH 6.0；
(7) the bag filter flowing water that above-mentioned solution is transferred to 500Da is dialysed 24h, pure water dialysis 12h, after be placed on it is true
Freezed in empty refrigerator；Taking pectin sample carries out molecular weight and monose composition measuring, as a result as shown in table 1, after treatment, molecular weight
6.32kDa is down to by 448.26kDa, pectin RG-I domains ratio increases, mainly based on RG-I structures.
Table 1 is degraded front and rear pectin monose composition
The present embodiment passes through to have quickly completed within 40 minutes the degraded of pectin, as can be seen from the table, the pectin after degraded
In oligosaccharides, galactose content is substantially reduced, and Rha/GalA ratios rise to 0.55 from 0.13, illustrate RG-I domains accounting point
Cloth increases, and (Gal+Ara)/Rha represents RG-I side chain lengths, and side chain lengths slightly decline, but relative to RG-I domain accountings
With galactonic acid acid content, its change is smaller.Additionally, GalA/ (Fuc+Rha+GlcA+Ara+Gla+Xyl) ratios will from 2.20
To 0.56, illustrate that the pectin linearity is remarkably decreased, i.e., side chain degree is raised, combination of ultrasound oxidation drop can be deduced from information above
Solution, mainly acts on HG domains in pectin, causes the content reduction of HG domains, and RG-I structures preferably retain, and are rich in so as to prepare
RG-I pectin.
Embodiment 2：
(1) 100mL distilled water is taken, 3mol/L HCl solutions are added, it is 4.0 to adjust pH with pH meter, adds FeCl2·4H2O,
It is configured to 2mmol/L Fe2+Solution A；
(2) take 500mg pectin (Sigma companies) to be dissolved in 100ml solution As, fully after dissolving, be transferred to ultraphonic pipe
In (internal diameter 6cm)；
(3) be placed in 30 DEG C of thermostats, ultrasonic probe is placed under liquid level at 1.5cm carry out it is ultrasonically treated, while
Add 800 μ L high concentrations H2O2Solution, setting ultrasound intensity 4.0W/mL, ultrasonically treated 30min；
(4) excessive sodium hydrogensulfite is added in degradation solution, unnecessary hydrogen peroxide is reduced, with terminating reaction；
(5) by cation exchange resin column, coutroi velocity is 1.0mL/min to the solution after step 4 is processed so that sun
Ion exchange resin replaces metal cation therein；
(6) the solution 4000r/min after displacement is centrifuged, takes supernatant, adjust pH 6.0；
(7) the bag filter flowing water that above-mentioned solution is transferred to 500Da is dialysed 24h, pure water dialysis 12h, after be placed on it is true
Freezed in empty refrigerator；Taking pectin sample carries out molecular weight and monose composition measuring, as a result as shown in table 2, after treatment, molecular weight
7.29kDa is down to by 448.26kDa, pectin RG-I domains ratio increases, mainly based on RG-I structures.
Table 2 is degraded front and rear pectin monose composition
The present embodiment passes through to have quickly completed within 30 minutes the degraded of pectin, as can be seen from the table, the pectin after degraded
In oligosaccharides, galactose content is substantially reduced, and Rha/GalA ratios are increased to 0.53 from 0.13, illustrates RG-I domains accounting point
Cloth is dramatically increased, and (Gal+Ara)/Rha represents RG-I side chain lengths, and side chain lengths slightly decline, but relative to RG-I domains
Accounting and galactonic acid acid content, its change are smaller.Additionally, GalA/ (Fuc+Rha+GlcA+Ara+Gla+Xyl) ratios from
2.20 near 0.58, illustrate that the pectin linearity declines, i.e., side chain degree is raised, and combination of ultrasound oxidation can be deduced from information above
Degraded, mainly acts on HG domains in pectin, causes the content reduction of HG domains, and RG-I structures preferably retain, so as to prepare richness
Pectin containing RG-I.
Embodiment 3：
(1) 1000mL distilled water is taken, 3mol/L HCl solutions are added, it is 5.0 to adjust pH with pH meter, adds FeCl2·
4H2O, is configured to 5mmol/L Fe2+Solution A；
(2) take 10g pectin (Sigma companies) to be dissolved in 1000ml solution As, fully after dissolving, be transferred in ultrasonic tank；
(3) it is placed in 40 DEG C of thermostats, and adds 20mL high concentrations H2O2Solution, sets ultrasound intensity 4.0W/mL,
Ultrasonically treated 30min；
(4) excessive sodium hydrogensulfite is added in degradation solution, unnecessary hydrogen peroxide is reduced, with terminating reaction；
(5) by cation exchange resin column, coutroi velocity is 2.0mL/min to the solution after step 4 is processed so that sun
Ion exchange resin replaces metal cation therein；
(6) the solution 4000r/min after displacement is centrifuged, takes supernatant, adjust pH 6.0；
(7) the bag filter flowing water that above-mentioned solution is transferred to 500Da is dialysed 24h, pure water dialysis 12h, after be placed on it is true
Freezed in empty refrigerator；Taking pectin sample carries out molecular weight and monose composition measuring, as a result as shown in table 2, after treatment, molecular weight
2.14kDa is down to by 448.26kDa, pectin RG-I domains ratio increases, mainly based on RG-I structures.
Table 3 is degraded front and rear pectin monose composition
The present embodiment passes through to have quickly completed within 30 minutes the degraded of pectin, as can be seen from the table, the pectin after degraded
In oligosaccharides, galactose content is substantially reduced, and Rha/GalA ratios are increased to 0.61 from 0.13, illustrates RG-I domains accounting point
Cloth is dramatically increased, and (Gal+Ara)/Rha represents RG-I side chain lengths, and side chain lengths slightly decline, but relative to RG-I domains
Accounting and galactonic acid acid content, its change are smaller.Additionally, GalA/ (Fuc+Rha+GlcA+Ara+Gla+Xyl) ratios from
2.20 near 0.53, illustrate that the pectin linearity declines, i.e., side chain degree is raised, and combination of ultrasound oxidation can be deduced from information above
Degraded, mainly acts on HG domains in pectin, causes the content reduction of HG domains, and RG-I structures preferably retain, so as to prepare richness
Pectin containing RG-I.
Claims (4)
1. a kind of preparation method of the Ultra-low molecular weight pectin rich in RG-I, it is characterised in that comprise the following steps：
(1) distilled water is taken, adds appropriate HCl solution to adjust pH between 3-5, add FeCl2·4H2O、FeSO4·7H2O、Cu
(CH3COO)2·H2O or CuSO4·5H2O, is configured to the solution A that concentration of metal ions is 0.5-5mmol/L；
(2) take pectin to be dissolved in solution A so that the concentration of pectin is 2-10mg/mL, the concussion of vortex oscillation instrument makes it completely molten
Solution；
(3) 5mol/LH is added in the pectin solution that step 2 is prepared2O2Solution, makes metal ion and hydrogen peroxide molar concentration
Than being 1:20, being transferred in 0-50 DEG C of environment carries out ultrasonically treated, and ultrasound intensity is 1.5-20W/mL.
(4) after ultrasonically treated, sodium hydrogensulfite, terminating reaction are added；Then by cation exchange resin column substitutional solution
Cation；
(5) 4000r/min centrifugations are carried out to the solution after step 4 treatment, takes supernatant, adjustment supernatant pH to 5-8；
(6) supernatant after step 5 is processed is transferred to the bag filter of 500Da, flowing water dialysis 24h, pure water dialysis 12h, after will
It is placed in vacuum refrigerating machine and freezes, and obtains the Ultra-low molecular weight pectin rich in RG-I.
2. preparation method according to claim 1, it is characterised in that in the step 2, the concentration of pectin is 5mg/mL.
3. preparation method according to claim 1, it is characterised in that in the step 3, ultrasonically treated environment temperature is
30 DEG C, ultrasound intensity is 3-5W/Ml.
4. preparation method according to claim 1, it is characterised in that in the step 5, supernatant pH preferably 6.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109400756A (en) * | 2018-11-26 | 2019-03-01 | 广州大学 | A kind of hydroxyl radical reaction system prepares the preparation method of agaropectin oligose |
| WO2019061018A1 (en) * | 2017-09-26 | 2019-04-04 | 浙江大学 | Method for extracting pectin rich in rg-i |
| CN111920705A (en) * | 2020-08-24 | 2020-11-13 | 钟卫倩 | Application of V' RG-I in cosmetics |
| WO2021108977A1 (en) * | 2019-12-03 | 2021-06-10 | 浙江大学 | Method for acoustic pressure combined assisted extraction of pectin rich in rg-i |
| WO2021108979A1 (en) * | 2019-12-03 | 2021-06-10 | 浙江大学 | Method for ultrasonic-assisted extraction of rg-i-rich pectin |
| CN115181194A (en) * | 2022-06-21 | 2022-10-14 | 浙江大学 | Rapid purification degradation and structure analysis method of pectin |
| WO2022217573A1 (en) * | 2021-04-16 | 2022-10-20 | 浙江大学 | Preparation method for pectin having high rg-i structure content |
| CN115896209A (en) * | 2023-01-05 | 2023-04-04 | 西南科技大学 | Extraction method of Feijoa pectin rich in RG-I high ester |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019061018A1 (en) * | 2017-09-26 | 2019-04-04 | 浙江大学 | Method for extracting pectin rich in rg-i |
| US11292852B2 (en) | 2017-09-26 | 2022-04-05 | Zhejiang University | Method for extracting RG-I-rich pectin |
| CN109400756A (en) * | 2018-11-26 | 2019-03-01 | 广州大学 | A kind of hydroxyl radical reaction system prepares the preparation method of agaropectin oligose |
| WO2021108977A1 (en) * | 2019-12-03 | 2021-06-10 | 浙江大学 | Method for acoustic pressure combined assisted extraction of pectin rich in rg-i |
| WO2021108979A1 (en) * | 2019-12-03 | 2021-06-10 | 浙江大学 | Method for ultrasonic-assisted extraction of rg-i-rich pectin |
| CN111920705A (en) * | 2020-08-24 | 2020-11-13 | 钟卫倩 | Application of V' RG-I in cosmetics |
| WO2022217573A1 (en) * | 2021-04-16 | 2022-10-20 | 浙江大学 | Preparation method for pectin having high rg-i structure content |
| CN115181194A (en) * | 2022-06-21 | 2022-10-14 | 浙江大学 | Rapid purification degradation and structure analysis method of pectin |
| CN115896209A (en) * | 2023-01-05 | 2023-04-04 | 西南科技大学 | Extraction method of Feijoa pectin rich in RG-I high ester |
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