CN106957373A - A kind of Chinese yam polysaccharide extracting method - Google Patents
A kind of Chinese yam polysaccharide extracting method Download PDFInfo
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- CN106957373A CN106957373A CN201710340730.XA CN201710340730A CN106957373A CN 106957373 A CN106957373 A CN 106957373A CN 201710340730 A CN201710340730 A CN 201710340730A CN 106957373 A CN106957373 A CN 106957373A
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- chinese yam
- ultrafiltration
- polysaccharide
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- yam polysaccharide
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- C—CHEMISTRY; METALLURGY
- 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
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
Abstract
The present invention discloses a kind of Chinese yam polysaccharide extracting method, comprises the following steps：1) using fresh yam as raw material, through peeling, stripping and slicing；2) extract solution is added, is beaten, Chinese yam homogenate is obtained；3) Chinese yam homogenate is centrifuged, obtains Chinese yam homogenate centrifuged supernatant；4) Chinese yam homogenate centrifuged supernatant is filtered to remove starch, obtains filtrate；5) filtrate pH is adjusted, magnetic agitation is carried out, suspension is obtained；6) suspension is centrifuged, precipitates Chinese yam protain；7) take supernatant to adjust ultrafiltration pH, ultrafiltrate temperature and ultrafiltration pressure and carry out ultrafiltration；8) by the part of retention after vacuum freeze drying, Chinese yam polysaccharide is obtained.The present invention extracts Chinese yam polysaccharide using the method that is concentrated by ultrafiltration, and polysaccharide extract rate is higher, up to 88.69%, and simple to operate, it is easy to accomplish.Show that the purity of gained Chinese yam polysaccharide is 43.84% through composition measurement, infared spectrum analysis, scanning electron microscope analysis and Antioxidative Activity Determination, it has higher antioxidation activity.
Description
Technical field
The invention belongs to from natural material extraction functionality large biological molecule material with produce functional health-care food neck
A kind of domain, and in particular to Chinese yam polysaccharide extracting method.
Background technology
Chinese yam (Dioscorea), about more than 600 plant kind, wherein there are about more than 50 plant in the world as crops commercially
Plantation, is the energy of about 60,000,000 people 200 calories of contribution daily in moist torrid areas.Since ancient times, Chinese yam is just recognized
For the property with integration of drinking and medicinal herbs, Chinese first pharmaceutical texts《Sheng Nong's herbal classic》Just the various drug effects once to Chinese yam are situated between
Continue.Chinese yam has good effect in terms of diabetes are prevented and treated, and digestion system condition is improved significantly, exempted from enhancing
Also there is positive effect in terms of epidemic disease function, anti-aging.Numerous studies show that Chinese yam polysaccharide is the main active of Chinese yam
One of, in vivo, all there is bioactivity, including inoxidizability in vitro, hypoglycemic, antitumor and raising immunity etc..In food
In terms of product processing, Chinese yam polysaccharide also has good application prospect.
Chinese yam is dried to powder by existing extracting method mostly, using flooding, supersonic wave wall breaking technology, microwave frequency measurment skill
Art ruptures plant tissue cell using enzyme, polysaccharide is easy to dissolution, the method that ethanol precipitation is taken afterwards.Using heat
The method low cost of flooding, time-consuming, and recovery rate is not high；The ultrasound assisted extraction time is short, efficiency high, but ultrasonic wave is possible to
Soluble polysaccharide is set to degrade, ultrasonic equipment price is high, production cost is high；Microwave radiation exaraction is efficient, homogeneous heating, fits
For heat stable product, but power consumption is big, be easily destroyed polysaccharide structures, cause extract separation difficult sometimes, if
It is standby upper suitable for materials such as powdery, graininess, there is limitation to the state of raw material；Enzymatic isolation method can effectively remove cell membrane, but by
In carrying out easily generation living contaminants, and the price height of enzyme in a mild condition, excessive enzyme can introduce protein.
The content of the invention
The problem of existing for prior art, it is many that present invention offer one kind utilizes ultrafiltration concentration to extract Chinese yam from fresh yam
The method of sugar.
The technical solution adopted by the present invention is：
A kind of Chinese yam polysaccharide extracting method, comprises the following steps：
1) using fresh yam as raw material, through peeling, stripping and slicing；
2) extract solution is added, is beaten, Chinese yam homogenate is obtained；
3) Chinese yam homogenate is centrifuged, obtains Chinese yam homogenate centrifuged supernatant；
4) Chinese yam homogenate centrifuged supernatant is filtered to remove starch, obtains filtrate；
5) filtrate pH is adjusted, magnetic agitation is carried out, suspension is obtained；
6) suspension is centrifuged, precipitates Chinese yam protain；
7) take supernatant to adjust ultrafiltration pH, ultrafiltrate temperature and ultrafiltration pressure and carry out ultrafiltration；
8) by the part of retention after vacuum freeze drying, Chinese yam polysaccharide is obtained.
A kind of Chinese yam polysaccharide extracting method, step 2) extract solution be pH=8.5 1% solution of sodium bisulfite；Carry
The solid-liquid ratio of liquid is taken to extract material quality (g)：Extracting liquid volume (ml)=1：2.
A kind of Chinese yam polysaccharide extracting method, step 3) centrifugal condition be by Chinese yam homogenate 6000 turns, 4 DEG C centrifugation
20min。
A kind of Chinese yam polysaccharide extracting method, step 5) regulation filtrate pH=3.5, magnetic agitation 1h, obtain suspension.
A kind of Chinese yam polysaccharide extracting method, step 6) centrifugal condition be by suspension 6000 turns, 4 DEG C centrifugation
20min, precipitates Chinese yam protain.
A kind of Chinese yam polysaccharide extracting method, step 7) supernatant regulation ultrafiltration pH=6-8, regulation ultrafiltrate temperature 20-
40 DEG C, regulation ultrafiltration pressure is 0.03-0.05MPa, uses molecule interception to carry out ultrafiltration for 10000 milipore filter.
A kind of Chinese yam polysaccharide extracting method, adjusts ultrafiltration pH=6, adjusts 20 DEG C of ultrafiltrate temperature, adjusts ultrafiltration pressure
For 0.03MPa.
The invention has the advantages that：
The present invention is simple to operate, it is easy to accomplish, Chinese yam polysaccharide is extracted present invention utilizes the method for ultrafiltration concentration, Chinese yam polysaccharide is carried
Take rate higher, up to 88.69%, 10.77% is added than traditional alcohol deposition method (constant temperature concentration), purity improves 5.33%,
Therefore, the Chinese yam polysaccharide recovery rate of this method is significantly better than traditional alcohol deposition method；This method is also optimized using response phase method to be extracted
Condition, the recovery rate to improve product, simplify extraction process.In addition, composition measurement also has been carried out to gained Chinese yam polysaccharide, it is infrared
Atlas analysis, scanning electron microscope analysis and Antioxidative Activity Determination, more system have rated gained Chinese yam polysaccharide the characteristics of and function.
Brief description of the drawings
Fig. 1 influences for ultrafiltration pH value in the inventive method on Chinese yam polysaccharide recovery rate.
Fig. 2 influences for ultrafiltrate temperature in the inventive method on Chinese yam polysaccharide recovery rate.
Fig. 3 influences for ultrafiltration pressure in the inventive method on Chinese yam polysaccharide recovery rate.
Fig. 4 (a) is the response surface X-Y scheme that ultrafiltration pH value of the present invention influences with ultrafiltrate temperature on Chinese yam polysaccharide recovery rate.
Fig. 4 (b) is the response surface graphics that ultrafiltration pH value of the present invention influences with ultrafiltrate temperature on Chinese yam polysaccharide recovery rate.
Fig. 4 (c) is the response surface X-Y scheme that ultrafiltration pH value of the present invention influences with ultrafiltration pressure on Chinese yam polysaccharide recovery rate.
Fig. 4 (d) is the response surface graphics that ultrafiltration pH value of the present invention influences with ultrafiltration pressure on Chinese yam polysaccharide recovery rate.
Fig. 4 (e) is the response surface X-Y scheme that ultrafiltrate temperature of the present invention influences with ultrafiltration pressure on Chinese yam polysaccharide recovery rate.
Fig. 4 (f) is the response surface graphics that ultrafiltrate temperature of the present invention influences with ultrafiltration pressure on Chinese yam polysaccharide recovery rate.
Fig. 5 is the infrared spectrum that the inventive method extracts Chinese yam polysaccharide.
Fig. 6 (a) is that the inventive method extracts Chinese yam polysaccharide 100um scanning electron microscope (SEM) photographs.
Fig. 6 (b) is that the inventive method extracts Chinese yam polysaccharide 10um scanning electron microscope (SEM) photographs.
Fig. 7 extracts Chinese yam polysaccharide and ascorbic acid to hydroxyl radical free radical clearance rate for the inventive method of various concentrations.
Fig. 8 extracts Chinese yam polysaccharide and ascorbic acid to superoxide anion clearance rate for the inventive method of various concentrations.
Fig. 9 extracts Chinese yam polysaccharide and ascorbic acid to DPPH free radical scavenging activities for the inventive method of various concentrations.
Embodiment
With reference to specific embodiment, the present invention will be further described, but should not be limited by the examples.
Embodiment 1：The determination of Chinese yam polysaccharide suitable services condition is extracted in ultrafiltration
1. operating process
1) it is accurate to weigh complete fresh Chinese yam 500g, peeling, stripping and slicing.
2) 1 is compared by feed liquid (g/ml)：2 ratio adds pH=8.5 1% solution of sodium bisulfite 1000ml, is beaten
Slurry, obtains Chinese yam homogenate.
3) Chinese yam homogenate is centrifuged into 20min at 6000 turns, 4 DEG C.
4) by supernatant liquid filtering, except desizing.
5) take filtrate to adjust pH=3.5, magnetic agitation 1h, obtain suspension.
6) suspension is centrifuged into 20min at 6000 turns, 4 DEG C, precipitates Chinese yam protain.
7) supernatant after centrifugation is adjusted into ultrafiltration pH to certain value, regulation ultrafiltration pressure to certain value adjusts ultrafiltration temperature
Degree uses molecule interception to carry out ultrafiltration for 10000 milipore filter to certain value.
8) by the part of retention after vacuum freeze drying, you can obtain Chinese yam polysaccharide powder.
2. single factor experiment is designed
Step 7 is investigated respectively) influence the principal element of ultrafiltration assisted extraction process, i.e. ultrafiltration pH, ultrafiltrate temperature, ultrafiltration pressure
By force, experiment of single factor is taken turns doing to explore suitable technological parameter.
(1) influences of the ultrafiltration pH to recovery rate：
During ultrafiltration, control other factorses are certain, 25 DEG C of temperature, pressure 0.04MPa.Ultrafiltration pH tests setting value：5.0、
6.0、7.0、8.0。
(2) influence of the ultrafiltrate temperature to recovery rate：
During ultrafiltration, control other factorses are certain, and pH is 7.0, pressure 0.04MPa.Ultrafiltrate temperature tests setting value：10℃、
20℃、30℃、40℃。
(3) influence of the ultrafiltration pressure to recovery rate：
During ultrafiltration, control other factorses are certain, and pH is 7.0, and ultrafiltrate temperature is 25 DEG C, ultrafiltration pressure experiment setting value：
0.03MPa、0.04MPa、0.05MPa。
As a result as shown in Figure 1, 2, 3, single factor experiment result shows, ultrafiltration pH value (A), ultrafiltrate temperature (B) and ultrafiltration pressure
Influence of (C) 3 variables to polysaccharide extract rate is larger by force, and its preferred values is respectively ultrafiltration pH=6.0, ultrafiltrate temperature=20 DEG C
With ultrafiltration pressure=0.03MPa.Using Design-Expert 8.0.6 softwares, choose ultrafiltration pH value (A), ultrafiltrate temperature (B) and
3 independents variable of ultrafiltration pressure (C), are converted to Box-Behnken codes for X1=(A-6)/10；X1=(B-20)/10；X3=
(C-0.03)/10, with the recovery rate (Y) of Chinese yam polysaccharide for response, response surface design is carried out.The factor and water of response surface experiments
Flat such as following table (table 1).
The Box-Behnken experimental design factor levels of table 1
Embodiment 2：Chinese yam polysaccharide response surface optimization and analysis are extracted in ultrafiltration
Experiment carries out response surface design and interpretation of result using Design-Expert 8.0.6 softwares.
(1) experimental design result
The Box-Behnken experimental design results of table 2
(2) regression model variance analysis
The response surface experiments regression model variance analysis of table 3
In order to check variable, ultrafiltration pH value (A), ultrafiltrate temperature (B), ultrafiltration pressure (C), for the influence of recovery rate, profit
Box-Behnken experimental designs are used, result of the test is as shown in table 3.By applying multiple regression analysis experimental data, prediction reaction
Y (recovery rate of polysaccharide) obtains below equation:
R1=39.788-2.22A+2.75B-1.44C-1.08AB+1.37AC+1.41BC-3.47A2+0.24B2-1.67C2
The secondary model of response surface variance analysis is provided in table 3.High regression model F values (42.30) and low assumed value
(p<0.0001) show, model is very significant.Lose and intend item F values (0.81) expression, it is not notable relative to pure error.It is same with this
When, polysaccharide yield statistics shows, P values (0.5518) are not notable.R2(0.9981) show the high accuracy of model, and represent
This model can explain the change of most dependent variable.Therefore, comprehensively apparently, model is set up, and Chinese yam polysaccharide can be carried
Taking technique optimizes analysis, while regression equation accurate can predict Chinese yam polysaccharide recovery rate with the change of each single factor test
Law.
(3) each factor interactive analysis
The reciprocation of each factor makes the difference that two factors of finger show on varying level, ultrafiltration pH (A), ultrafiltration temperature
Degree (B) and ultrafiltration pressure (C) respectively have three levels, and the effect of each level of each factor on different single factor tests has
There is reciprocation between difference, this expression factor.Using reducing dimension and analyzing, shadow of the interactive operation variable to reaction is inquired into
Ring, determine the peak response of each variable of optimal level.Three-dimensional response surface and two-dimensional silhouette response surface figure provide recurrence side
The pattern analysis of journey, as shown in Figure 4.
Knowable to Fig. 4 (a) and (b), when the timing of ultrafiltrate temperature one, with ultrafiltration pH increase, recovery rate is gradually decreased, and is surpassed
The timings of pH mono- are filtered, are declined after extracting the rise that takes the lead in the rise of ultrafiltrate temperature, knowable to the figure and density degree of contour,
Ultrafiltration pH value and the reciprocation of ultrafiltrate temperature are obvious.Knowable to Fig. 4 (c) and (d), when the timings of pH mono-, with ultrafiltration pH increasing
Plus, extraction is taken the lead in reducing after rise, and the timing of ultrafiltration pressure one, recovery rate also first raise and reduce afterwards, from the shape of contour with it is thin
Close degree understands that the reciprocation between ultrafiltration pH and ultrafiltration pressure is more significant.Knowable to Fig. 4 (e) and (f), work as ultrafiltrate temperature
One timing, with the increase of ultrafiltration pressure, recovery rate is gradually decreased, when the timing of ultrafiltration pressure one, with the increase of ultrafiltrate temperature,
Extraction takes the lead in reducing after increase.Knowable to the shape and density degree of contour, the interaction between ultrafiltrate temperature and ultrafiltration pressure
Effect is more significant.
After response surface optimization, the optimal processing parameter for obtaining extracting Chinese yam polysaccharide is that ultrafiltration pH=6.5, ultrafiltrate temperature are 20
DEG C, ultrafiltration pressure be 0.03MPa.On this condition, gained Chinese yam polysaccharide purity be 43.84%, recovery rate be 88.69% (with
Fresh yam meter).
Embodiment 3：The measure of Chinese yam polysaccharide composition
Chinese yam polysaccharide sample is measured using national standard method to constitute as shown in table 4.Polyoses content 43.84%, protein content
18.52%, crude fat content 2.52%, crude fiber content 1.28%, moisture 9.62%, content of ashes 4.28%.
The polysaccharide component of table 4 constitutes table
Embodiment 4：Chinese yam polysaccharide infrared spectrum is analyzed
The change of polysaccharide chemical structure uses FFIR qualitative analysis.Sample is worn into fine powder and mixed with KBr
Close, spectrum is recorded in 400 and 4000cm-1Between wave-number range.(FT/IR3000,Jusco,Japan).
The infrared spectrum of Chinese yam polysaccharide is as shown in figure 5, pass through the infrared spectrum analysis pair to Chinese yam polysaccharide and other polysaccharide
Than Chinese yam polysaccharide shows general saccharoidal characteristic absorption peak.In fingerprint region, in 3440cm-1Place can find obvious extinction
Degree, this phenomenon can be attributed to caused by the stretching of hydrogen-oxygen key.In 2928cm-1It is C-H bond stretching vibration that place, which shows absworption peak,
Distinctive marks.Another characteristic peaks appears in 1638cm-1Place, it is by for the asymmetric of C=O bond that can speculate its origin cause of formation
Caused by motion.And 1410cm-1The absworption peak at place is then because carbon oxygen singly-bound stretching vibration is produced.In 2950cm-1What place was shown
Peak is the vibration absorption peak of C-H bond.1150cm-1The absworption peak at place is the absorption of the carbon oxygen singly-bound stretching vibration generation of aliphatic ether
Peak, close 1080cm-1Locate absworption peak, be the absworption peak that the carbon oxygen singly-bound stretching vibration of ring inner ether is produced, the two absworption peaks
Appearance show the presence for having ehter bond in polysaccharide.
Embodiment 5：Chinese yam polysaccharide scanning electron microscope analysis
The form of Chinese yam polysaccharide is detected using Zesis EVO10 SEM (CarlZeiss AG, Germany)
Learn feature.Before test, sample is fixed to the metal tray with conductive silver glue, then spreads last layer gold powder, times magnification
Number is 100um and 10um.
Fig. 6 (a, b) shows that Chinese yam polysaccharide has the irregular feature of profile, and surface irregularity is the pleat with hole
Wrinkle structure.There is repulsive force between this explanation polysaccharide molecule, inter-molecular attraction is weaker.In irregular shape and pleated structure is non-
The characteristic feature on the surface at crystalline flour end.Therefore, we conclude that, Chinese yam polysaccharide belongs to amorphous powder.In addition, extract and pure
The method of change or the preparation of product can also influence the shape of polysaccharide, structure or surface.
Embodiment 6：The measure of Chinese yam polysaccharide antioxidant properties
(1) hydroxyl radical free radical clearance rate
Hydroxyl radical free radical is considered as most harmful active oxygen radical, and they can influence the large biological molecule in cell to live
Property.Therefore, protection of the hydroxyl radical free radical to life system is removed extremely important.The hydroxyl radical free radical of Chinese yam polysaccharide and ascorbic acid
Elimination effect is as shown in Figure 7.Fig. 7 shows that the elimination effect of hydroxyl radical free radical increases with the increase of concentration.Chinese yam polysaccharide
When concentration range is from 0.01 to 5mg/ml, the clearance rate of hydroxyl radical free radical drastically increases to 91.25% from 7.63%.Ascorbic acid
With the EC of Chinese yam polysaccharide50Value is respectively 0.09mg/ml and 0.95mg/ml.When the concentration of Chinese yam polysaccharide reaches 5mg/ml, hydroxyl
More than 90%, ascorbic acid elimination effect when concentration is 0.5mg/ml just reaches 98% to the clearance rate of free radical.It is reported that
Chinese yam polysaccharide is combined and then reached the effect of removing by donating the hydrogen bond of itself hydroxyl with hydroxyl free radical.According to experiment knot
Really, it is reasonable to think that Chinese yam polysaccharide plays an important role in hydroxyl radical free radical is removed.
(2) superoxide anion clearance rate
Excessively production superoxide anion radical is considered as the beginning of reactive oxygen species accumulation, can cause oxidation
Reducing condition is unbalance, also results in related unwanted physiological consequence.Therefore, it is very heavy to remove superoxide anion radical
Want.The Chinese yam polysaccharide of various concentrations and the elimination effect of ascorbic acid are as shown in Figure 8.Superoxide anion clearance rate is with Chinese yam
The increase of the concentration of polysaccharide and increase.The concentration range of Chinese yam polysaccharide from 0.01 to 5mg/ml, superoxide anion clearance rate from
4.28% rises to 30.75%.However, elimination effect of the ascorbic acid when concentration is 1.0mg/ml is up to 94.68%.Compare
Show, influence of the ascorbic acid than Chinese yam polysaccharide for removing superoxide radical is bigger.It is reported that it is cloudy to remove superoxides
The possible O-H bond dissociation energies of the mechanism of ion are relevant, that is to say, that a large amount of electron withdraw groups for being adsorbed in Chinese yam polysaccharide may be led
O-H keys dissociation is caused to die down.This is probably due to caused by ketone present in glucuronic acid or galacturonic acid or aldehyde.
(3) DPPH free radical scavenging activities
It is a kind of widely used model method for assessing compound radical scavenging activity property to remove DPPH free radicals.
The measurement result that different samples remove DPPH free radicals under various concentrations is as shown in Figure 9.From fig. 9, it can be seen that DPPH is free
Base elimination effect increases with the increase of sample concentration.Sample concentration suppression percentage reaches that 50% is defined as EC50.Therefore,
Antioxidation activity and EC50Value is negatively correlated, and this shows to work as EC50Value is lower, and the antioxidation activity of test sample will be higher.It is logical
Cross contrast the two for DPPH free radical inhibiting rates, find inhibition of the ascorbic acid when concentration is 0.02mg/ml just
Peak (98.89%) has been reached, and Chinese yam polysaccharide just reaches optimum efficiency (62.74%) when concentration is 5.0mg/ml.In addition,
The effect of DPPH radicals scavengings is influenced by many factors.It is reported that when DPPH free radicals run into such as antioxidant material
When, radicals scavenging effect and absorbance will be reduced.
Claims (7)
1. a kind of Chinese yam polysaccharide extracting method, it is characterised in that comprise the following steps：
1) using fresh yam as raw material, through peeling, stripping and slicing；
2) extract solution is added, is beaten, Chinese yam homogenate is obtained；
3) Chinese yam homogenate is centrifuged, obtains Chinese yam homogenate centrifuged supernatant；
4) Chinese yam homogenate centrifuged supernatant is filtered to remove starch, obtains filtrate；
5) filtrate pH is adjusted, magnetic agitation is carried out, suspension is obtained；
6) suspension is centrifuged, precipitates Chinese yam protain；
7) take supernatant to adjust ultrafiltration pH, ultrafiltrate temperature and ultrafiltration pressure and carry out ultrafiltration；
8) by the part of retention after vacuum freeze drying, Chinese yam polysaccharide is obtained.
2. a kind of Chinese yam polysaccharide extracting method as claimed in claim 1, it is characterised in that step 2) extract solution is pH=8.5's
1% solution of sodium bisulfite；The solid-liquid ratio of extract solution is extraction material quality (g)：Extracting liquid volume (ml)=1：2.
3. a kind of Chinese yam polysaccharide extracting method as claimed in claim 1, it is characterised in that step 3) centrifugal condition be by Chinese yam
Homogenate is in 6000 turns, 4 DEG C of centrifugation 20min.
4. a kind of Chinese yam polysaccharide extracting method as claimed in claim 1, it is characterised in that step 5) regulation filtrate pH=3.5, magnetic
Power stirs 1h, obtains suspension.
5. a kind of Chinese yam polysaccharide extracting method as claimed in claim 1, it is characterised in that step 6) centrifugal condition be to suspend
Liquid precipitates Chinese yam protain in 6000 turns, 4 DEG C of centrifugation 20min.
6. a kind of Chinese yam polysaccharide extracting method as claimed in claim 1, it is characterised in that step 7) supernatant regulation ultrafiltration pH=
6-8, adjust 20-40 DEG C of ultrafiltrate temperature, regulation ultrafiltration pressure is 0.03-0.05MPa, uses molecule interception to surpass for 10000
Filter membrane carries out ultrafiltration.
7. a kind of Chinese yam polysaccharide extracting method as claimed in claim 6, it is characterised in that regulation ultrafiltration pH=6, adjusts ultrafiltration temperature
20 DEG C of degree, regulation ultrafiltration pressure is 0.03MPa.
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| CN108479980A (en) * | 2018-01-17 | 2018-09-04 | 李柱子 | A kind of extraction of water-soluble polysaccharide of Chinese yam, purification equipment integrating |
| CN110537583A (en) * | 2019-10-12 | 2019-12-06 | 山西农业大学 | Preparation method of Chinese yam yoghourt |
| CN111620957A (en) * | 2020-04-10 | 2020-09-04 | 中国科学院上海药物研究所 | Chinese yam polysaccharide, preparation method and application thereof |
| CN111763267A (en) * | 2020-06-19 | 2020-10-13 | 山东天智绿业生物科技有限公司 | Method for extracting Chinese yam polysaccharide and protein |
| CN112175098A (en) * | 2020-10-09 | 2021-01-05 | 浙江省农业科学院 | Method for efficiently preparing polysaccharide from sparassis crispa stipe |
| RU2817253C1 (en) * | 2023-05-15 | 2024-04-12 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Иркутский государственный университет" (ФГБОУ ВО "ИГУ") | Method of processing larch wood wastes (versions) |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108479980A (en) * | 2018-01-17 | 2018-09-04 | 李柱子 | A kind of extraction of water-soluble polysaccharide of Chinese yam, purification equipment integrating |
| CN110537583A (en) * | 2019-10-12 | 2019-12-06 | 山西农业大学 | Preparation method of Chinese yam yoghourt |
| CN111620957A (en) * | 2020-04-10 | 2020-09-04 | 中国科学院上海药物研究所 | Chinese yam polysaccharide, preparation method and application thereof |
| CN111620957B (en) * | 2020-04-10 | 2021-12-10 | 中国科学院上海药物研究所 | Chinese yam polysaccharide, preparation method and application thereof |
| CN111763267A (en) * | 2020-06-19 | 2020-10-13 | 山东天智绿业生物科技有限公司 | Method for extracting Chinese yam polysaccharide and protein |
| CN112175098A (en) * | 2020-10-09 | 2021-01-05 | 浙江省农业科学院 | Method for efficiently preparing polysaccharide from sparassis crispa stipe |
| RU2817253C1 (en) * | 2023-05-15 | 2024-04-12 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Иркутский государственный университет" (ФГБОУ ВО "ИГУ") | Method of processing larch wood wastes (versions) |
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Application publication date: 20170718 |