CN107130005B - Method for simultaneously and efficiently enriching polyphenol and polysaccharide of mulberry leaves and improving α -glucosidase inhibition rate - Google Patents
Method for simultaneously and efficiently enriching polyphenol and polysaccharide of mulberry leaves and improving α -glucosidase inhibition rate Download PDFInfo
- Publication number
- CN107130005B CN107130005B CN201710324943.3A CN201710324943A CN107130005B CN 107130005 B CN107130005 B CN 107130005B CN 201710324943 A CN201710324943 A CN 201710324943A CN 107130005 B CN107130005 B CN 107130005B
- Authority
- CN
- China
- Prior art keywords
- liquid
- mulberry leaf
- polyphenol
- polysaccharide
- mulberry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for simultaneously efficiently enriching polyphenol and polysaccharide of mulberry leaves and improving α -glucosidase inhibition rate, which comprises the steps of crushing the mulberry leaves, dispersing the crushed mulberry leaves in water, sterilizing, performing enzymolysis by tannase, and fermenting by oyster mushroom strains to obtain a product rich in polyphenol and polysaccharide.
Description
Technical Field
The invention belongs to the technical field of biological resource development, and particularly relates to a method for simultaneously efficiently enriching polyphenol and polysaccharide of mulberry leaves and improving the inhibition rate of α -glucosidase.
Background
Mulberry leaves are (Mulberry Leaf) leaves of Moraceae plants. The mulberry leaves have rich resources in China and can be produced all the year round. Except silkworm breeding, the mulberry leaves are used as traditional Chinese medicines from old times, and have the effects of being sweet in nature, bitter and cold in taste, dispelling wind and clearing heat, clearing liver and improving vision, and reducing blood pressure and promoting urination. Modern chemical research shows that mulberry leaves contain polyphenol, polysaccharide, phytoalexin and the like; the research on the function of mulberry leaves comprises anticoagulant effect, hypotensive effect, hypoglycemic effect, antiviral effect, antibacterial and anti-inflammatory effect and the like. In recent years, many studies have been made on polyphenols and polysaccharides in mulberry leaves. For example, the Chinese food journal, "research on optimized extraction of polyphenol from folium Mori in response surface" and "research on optimized extraction of polysaccharide from folium Mori by response surface analysis"; the technological condition optimization of extracting mulberry leaf polyphenol by ultrasonic auxiliary ethanol published by the science of silkworm industry, etc. But has the defect of single target component, and wastes mulberry leaf resources. Researchers have also purposefully proposed a complex extraction method for co-production of polysaccharides and polyphenols, such as CN101214279, a method for extracting flavone and polysaccharides from mulberry leaves, and CN101412703, a complex extraction process for co-production of flavone, polysaccharides and alkaloids from mulberry leaves, but in these extraction methods, chemical and organic reagents such as ethanol, chloroform, n-hexane, etc. are often used, which may cause environmental pollution and the edible safety of the product cannot be fully guaranteed.
In the invention, coprinus comatus strain is inoculated to obtain the medicine and the beverage for preventing and treating diabetes, compared with the fermentation of single edible fungus strain, the invention adopts the fermentation of the edible fungus after enzymolysis, the obtained nutrient substances are more, and the inhibition rate of α -glucosidase is good.
Disclosure of Invention
The invention aims to solve the first technical problem of providing a method for simultaneously and efficiently enriching polyphenol and polysaccharide of mulberry leaves and improving the inhibition rate of α -glucosidase.
The second technical problem to be solved by the invention is to provide the product prepared by the method and application.
The invention provides a method for simultaneously enriching polyphenol and polysaccharide of mulberry leaves with high efficiency and improving the inhibition rate of α -glucosidase.
The method specifically comprises the following steps:
1) drying folium Mori, and pulverizing into folium Mori powder;
2) uniformly dispersing the mulberry leaf powder obtained in the step 1) and water in water according to a solid-liquid mass ratio of 1: 15-1: 25 to obtain a dispersion liquid;
3) adjusting the pH of the dispersion liquid to 5-6 by using sulfuric acid, then adding tannase, wherein the adding amount of the tannase is 0.1-0.4U/g of mulberry leaves, and keeping the temperature at room temperature for 60min to obtain an enzymatic hydrolysate;
4) sterilizing the enzymolysis liquid, inoculating oyster mushroom strains according to the inoculation amount of 3% of the volume of the enzymolysis liquid, adding 0.001% of vitamin B1 (in percentage by mass) and 0.1% of monopotassium phosphate (in percentage by mass), and performing liquid fermentation for 96-144 hours to obtain fermentation liquid;
5) mixing the fermentation liquid, separating solid and liquid by physical method, collecting the clarified liquid to obtain the product rich in polyphenol and polysaccharide.
Wherein the Pleurotus Ostreatus strain is activated liquid seed strain.
Wherein, safe and nontoxic nitrogen-containing substances or saccharides are simultaneously added in the step 4), so that the C/N ratio is between 12 and 30.
Wherein, the safe and nontoxic nitrogen-containing substance is corn flour.
Wherein the saccharide is glucose or sucrose.
Wherein the product is further processed into extract or dried product.
The invention also relates to the product and the application thereof.
Has the advantages that: compared with the prior art, the invention has the following advantages:
1. the invention does not use chemical organic reagent in the whole course, and has no risk of organic reagent pollution to the environment and products; the edible oyster mushroom is adopted as the fermentation strain, so that safety is ensured; the production process has mild conditions, no use of organic solvent, safety and sanitation.
2. In the invention, before the fermentation of the oyster mushroom strains, the mulberry leaves are treated by adding exogenous tannase, so that the polyphenol content is increased, and the subsequent liquid fermentation is facilitated; on one hand, free phenolic substances in the system can be increased, and on the other hand, a carbon source in the later-stage edible fungus liquid fermentation is also increased, so that the fermentation is more optimized;
3. the invention can effectively enrich polyphenol and polysaccharide, and improve the inhibition rate of α -glucosidase;
4. the method has the advantages of mild production conditions, safety, sanitation, simple operation process, easy industrial expanded production and capability of improving the utilization rate and the economic added value of the mulberry leaves.
Detailed Description
The invention will be better understood from the following examples. However, those skilled in the art will readily appreciate that the specific material ratios, process conditions and results thereof described in the examples are illustrative only and should not be taken as limiting the invention as detailed in the claims.
The mulberry leaves in the embodiment are fruit mulberry and are picked in a Chinese mulberry germplasm resource garden (Jiangsu Zhenjiang), the oyster mushroom strains are from Jiangsu province agricultural scientific institute (Jiangsu Nanjing), the embodiment of the invention is not limited to the mulberry leaves or the oyster mushroom strains, and common mulberry leaves and oyster mushroom strains can be used for efficiently enriching polyphenol and polysaccharide of the mulberry leaves and improving the inhibition rate of α -glucosidase.
Example 1A method for simultaneously enriching polyphenol and polysaccharide of mulberry leaves with high efficiency and improving α -glucosidase inhibition rate
Step (1): after drying the mulberry leaves, processing the mulberry leaves into mulberry leaf powder by using a grinder, and screening the mulberry leaf powder by using a sieve with more than 50 meshes for later use in order to ensure uniform granularity;
step (2): uniformly dispersing the mulberry leaf powder prepared in the step (1) and water in the water according to the solid-liquid mass ratio of 1: 20 to obtain a dispersion liquid;
and (3): adjusting the pH of the dispersion liquid containing the mulberry leaf powder prepared in the step (2) to 5.5 by using sulfuric acid;
and (4): adding tannase into the dispersion liquid containing the mulberry leaf powder prepared in the step (3), adding the mulberry leaf with the enzyme amount of 0.1U/g, and keeping the temperature at room temperature for 60 minutes to obtain an enzymatic hydrolysate;
and (5): sterilizing the enzymolysis liquid prepared in the step (4) at 121 ℃ for 15min, inoculating oyster mushroom liquid strains activated by a conventional method according to the inoculation amount of 3% by volume, adding vitamin B10.001% (mass percentage) and potassium dihydrogen phosphate 0.1% (mass percentage), adding a proper amount of glucose to enable the C/N ratio to be 17, and performing liquid fermentation for 120 hours, wherein the shaking table culture temperature is 25 ℃ during fermentation, and the shaking table rotation speed is 110 r/min.
And (6): and (5) uniformly mixing the fermentation liquor prepared in the step (5), separating solid from liquid by adopting a physical method, and collecting clear liquor to obtain a product rich in polyphenol and polysaccharide.
The product in this example has polysaccharide content of 2.9mg/g folium Mori, polyphenol content of 9.54mg/mL clarified solution, inhibition rate of α -glucosidase of 48%, while the polysaccharide content of control group is 1.9mg/g folium Mori, polyphenol content of 4.75mg/mL clarified solution, inhibition rate of α -glucosidase of only 20%, wherein the control group is prepared by oven drying folium Mori, grinding into powder, dispersing in water, adjusting pH to 5.5, inoculating no strain, shaking table 110r/min, standing at 25 deg.C for 5 days, separating solid and liquid, collecting clarified solution, and measuring.
Example 2A method for simultaneously enriching polyphenol and polysaccharide of mulberry leaves with high efficiency and improving α -glucosidase inhibition rate
Step (1): after the mulberry leaves are dried, the mulberry leaves are processed into mulberry leaf powder by a pulverizer, and the mulberry leaf powder can pass through a sieve with more than 50 meshes for later use in order to ensure uniform granularity.
Step (2): uniformly dispersing the mulberry leaf powder prepared in the step (1) and water in the water according to the solid-liquid mass ratio of 1: 20 to obtain a dispersion liquid.
And (3): adjusting the pH of the dispersion liquid containing the mulberry leaf powder prepared in the step (2) to 5.5 by using sulfuric acid.
And (4): adding tannase into the dispersion liquid containing the mulberry leaf powder prepared in the step (3), adding the mulberry leaf with the enzyme amount of 0.4U/g, and keeping the temperature for 60 minutes at room temperature to obtain an enzymatic hydrolysate.
And (5): sterilizing the enzymolysis liquid prepared in the step (4) at 121 ℃ for 15min, inoculating oyster mushroom liquid strains activated by a conventional method according to the inoculation amount of 3% by volume, adding vitamin B10.001% (mass percentage) and potassium dihydrogen phosphate 0.1% (mass percentage), adding a proper amount of glucose to enable the C/N ratio to be 17, and performing liquid fermentation for 120 hours, wherein the shaking table culture temperature is 25 ℃ during fermentation, and the shaking table rotation speed is 110 r/min.
And (6): and (5) uniformly mixing the fermentation liquor prepared in the step (5), separating solid from liquid by adopting a physical method, and collecting clear liquor to obtain a product rich in polyphenol and polysaccharide.
The product in this example has polysaccharide content of 2.7mg/g folium Mori, polyphenol content of 9.62mg/mL clarified solution, inhibition rate of α -glucosidase of 50%, while the polysaccharide content of control group is 1.9mg/g folium Mori, polyphenol content of 4.75mg/mL clarified solution, inhibition rate of α -glucosidase of only 20%, the control group is prepared by oven drying folium Mori, grinding into powder, dispersing in water, adjusting pH to 5.5, inoculating no strain, shaking table 110r/min, standing at 25 deg.C for 5 days, separating solid and liquid, collecting clarified solution, and measuring value.
Example 3A method for simultaneously enriching polyphenol and polysaccharide of mulberry leaves with high efficiency and improving α -glucosidase inhibition rate
Step (1): after the mulberry leaves are dried, the mulberry leaves are processed into mulberry leaf powder by a pulverizer, and the mulberry leaf powder can pass through a sieve with more than 50 meshes for later use in order to ensure uniform granularity.
Step (2): uniformly dispersing the mulberry leaf powder prepared in the step (1) and water in the water according to the solid-liquid mass ratio of 1: 20.
And (3): adjusting the pH of the dispersion liquid containing the mulberry leaf powder prepared in the step (2) to 5.5 by using sulfuric acid.
And (4): adding tannase into the dispersion liquid containing the mulberry leaf powder prepared in the step (3), wherein the enzyme amount is 0.1U/g of mulberry leaf, and keeping the temperature for 60 minutes at room temperature.
And (5): sterilizing the liquid containing the mulberry leaf powder prepared in the step (4) at 121 ℃ for 15min, inoculating oyster mushroom liquid strains which are activated by a conventional method according to the inoculation amount of 3% by volume, adding vitamin B10.001% (mass percentage) and potassium dihydrogen phosphate 0.1% (mass percentage), not adding glucose or sucrose to enable the C/N ratio to be 12, and fermenting the liquid for 96 hours, wherein the shaking table culture temperature is 25 ℃ during fermentation, and the shaking table rotating speed is 100 r/min.
And (6): and (5) uniformly mixing the fermentation liquor prepared in the step (5), separating solid from liquid by adopting a physical method, and collecting clear liquor to obtain a product rich in polyphenol and polysaccharide.
The product in this example has polysaccharide content of 2.3mg/g folium Mori, polyphenol content of 5.35mg/mL clarified solution, inhibition rate of α -glucosidase of 29%, while the polysaccharide content of control group is 1.9mg/g folium Mori, polyphenol content of 4.75mg/mL clarified solution, inhibition rate of α -glucosidase of only 20%, the control group is prepared by oven drying folium Mori, grinding into powder, dispersing in water, adjusting pH to 5.5, inoculating no strain, shaking table 110r/min, standing at 25 deg.C for 5 days, separating solid and liquid, collecting clarified solution, and measuring value.
Example 4A method for simultaneously enriching polyphenol and polysaccharide of mulberry leaves with high efficiency and improving α -glucosidase inhibition rate
Step (1): after the mulberry leaves are dried, the mulberry leaves are processed into mulberry leaf powder by a pulverizer, and the mulberry leaf powder can pass through a sieve with more than 50 meshes for later use in order to ensure uniform granularity.
Step (2): uniformly dispersing the mulberry leaf powder prepared in the step (1) and water in the water according to the solid-liquid mass ratio of 1: 20.
And (3): adjusting the pH of the dispersion liquid containing the mulberry leaf powder prepared in the step (2) to 5.5 by using sulfuric acid.
And (4): adding tannase into the dispersion liquid containing the mulberry leaf powder prepared in the step (3), wherein the enzyme amount is 0.2U/g mulberry leaf, and keeping the temperature for 60 minutes at room temperature to obtain the liquid containing the mulberry leaf powder.
And (5): sterilizing the liquid containing the mulberry leaf powder prepared in the step (4) at 121 ℃ for 15min, inoculating oyster mushroom liquid strains which are activated by a conventional method according to the inoculation amount of 3% by volume, adding vitamin B10.001% (by mass) and potassium dihydrogen phosphate 0.1% (by mass), adding a proper amount of glucose to enable the C/N ratio to be 24, fermenting the liquid for 120 hours, wherein the shaking table culture temperature is 25 ℃ during fermentation, and the shaking table rotating speed is 110 r/min.
And (6): and (5) uniformly mixing the fermentation liquor prepared in the step (5), separating solid from liquid by adopting a physical method, and collecting clear liquor to obtain a product rich in polyphenol and polysaccharide.
The product in this example has polysaccharide content of 2.7mg/g folium Mori, polyphenol content of 5.78mg/mL clarified solution, inhibition rate of α -glucosidase of 36%, while the polysaccharide content of control group is 1.9mg/g folium Mori, polyphenol content of 4.75mg/mL clarified solution, inhibition rate of α -glucosidase of only 20%, the control group is prepared by oven drying folium Mori, grinding into powder, dispersing in water, adjusting pH to 5.5, inoculating no strain, shaking table 110r/min, standing at 25 deg.C for 5 days, separating solid and liquid, collecting clarified solution, and measuring value.
Example 5A method for simultaneously enriching polyphenol and polysaccharide of mulberry leaves with high efficiency and improving α -glucosidase inhibition rate
Step (1): after the mulberry leaves are dried, the mulberry leaves are processed into mulberry leaf powder by a pulverizer, and the mulberry leaf powder can pass through a sieve with more than 50 meshes for later use in order to ensure uniform granularity.
Step (2): uniformly dispersing the mulberry leaf powder prepared in the step (1) and water in the water according to the solid-liquid mass ratio of 1: 20.
And (3): adjusting the pH of the dispersion liquid containing the mulberry leaf powder prepared in the step (2) to 5.5 by using sulfuric acid.
And (4): adding tannase into the dispersion liquid containing the mulberry leaf powder prepared in the step (3), adding the mulberry leaf with the enzyme amount of 0.4U/g, and keeping the temperature for 60 minutes at room temperature to obtain an enzymatic hydrolysate.
And (5): sterilizing the enzymolysis liquid prepared in the step (4) at 121 ℃ for 15min, inoculating oyster mushroom liquid strains activated by a conventional method according to the inoculation amount of 3% by volume, adding vitamin B10.001% (mass percentage) and potassium dihydrogen phosphate 0.1% (mass percentage), adding a proper amount of glucose and corn flour to enable the C/N ratio to be 24, and then performing liquid fermentation for 144 hours, wherein the culture temperature of a shaking table during fermentation is 25 ℃, and the rotation speed of the shaking table is 110 r/min.
And (6): and (5) uniformly mixing the fermentation liquor prepared in the step (5), separating solid from liquid by adopting a physical method, and collecting clear liquor to obtain a product rich in polyphenol and polysaccharide.
The product in this example has polysaccharide content of 3.0mg/g folium Mori, polyphenol content of 9.95mg/mL clarified solution, inhibition rate of α -glucosidase of 54%, while the polysaccharide content of control group is 1.9mg/g folium Mori, polyphenol content of 4.75mg/mL clarified solution, inhibition rate of α -glucosidase of only 20%, wherein the control group is prepared by oven drying folium Mori, grinding into powder, dispersing in water, adjusting pH to 5.5, inoculating no strain, shaking table 110r/min, standing at 25 deg.C for 5 days, separating solid and liquid, collecting clarified solution, and measuring.
Example 6A method for simultaneously enriching polyphenol and polysaccharide of mulberry leaves with high efficiency and improving α -glucosidase inhibition rate
Step (1): after the mulberry leaves are dried, the mulberry leaves are processed into mulberry leaf powder by a pulverizer, and the mulberry leaf powder can pass through a sieve with more than 50 meshes for later use in order to ensure uniform granularity.
Step (2): uniformly dispersing the mulberry leaf powder prepared in the step (1) and water in the water according to the solid-liquid mass ratio of 1: 20.
And (3): adjusting the pH of the dispersion liquid containing the mulberry leaf powder prepared in the step (2) to 5.5 by using sulfuric acid.
And (4): adding tannase into the dispersion liquid containing the mulberry leaf powder prepared in the step (3), adding the mulberry leaf with the enzyme amount of 0.1U/g, and keeping the temperature for 60 minutes at room temperature to obtain an enzymatic hydrolysate.
And (5): sterilizing the enzymolysis liquid prepared in the step (4) at 121 ℃ for 15min, inoculating oyster mushroom liquid strains activated by a conventional method according to the inoculation amount of 3% by volume, adding vitamin B10.001% (mass percentage) and potassium dihydrogen phosphate 0.1% (mass percentage), adding a proper amount of glucose and corn flour to enable the C/N ratio to be 18, and performing liquid fermentation for 96 hours at the shaking table culture temperature of 24 ℃ and the shaking table rotation speed of 100 r/min.
And (6): and (5) uniformly mixing the fermentation liquor prepared in the step (5), separating solid from liquid by adopting a physical method, and collecting clear liquor to obtain a product rich in polyphenol and polysaccharide.
The product in this example has polysaccharide content of 3.0mg/g folium Mori, polyphenol content of 9.01mg/mL clarified solution, inhibition rate of α -glucosidase of 43%, while the polysaccharide content of control group is 1.9mg/g folium Mori, polyphenol content of 4.75mg/mL clarified solution, inhibition rate of α -glucosidase of only 20%, the control group is prepared by oven drying folium Mori, grinding into powder, dispersing in water, adjusting pH to 5.5, inoculating no strain, shaking table 110r/min, standing at 25 deg.C for 5 days, separating solid and liquid, collecting clarified solution, and measuring value.
Example 7A method for simultaneously enriching polyphenols and polysaccharides from mulberry leaves with high efficiency and increasing α -glucosidase inhibition rate
Step (1): after the mulberry leaves are dried, the mulberry leaves are processed into mulberry leaf powder by a pulverizer, and the mulberry leaf powder can pass through a sieve with more than 50 meshes for later use in order to ensure uniform granularity.
Step (2): uniformly dispersing the mulberry leaf powder prepared in the step (1) and water in the water according to the solid-liquid mass ratio of 1: 15.
And (3): adjusting the pH of the dispersion liquid containing the mulberry leaf powder prepared in the step (2) to 5 by using sulfuric acid.
And (4): adding tannase into the dispersion liquid containing the mulberry leaf powder prepared in the step (3), adding the mulberry leaf with the enzyme amount of 0.1U/g, and keeping the temperature for 60 minutes at room temperature to obtain an enzymatic hydrolysate.
And (5): sterilizing the enzymolysis liquid prepared in the step (4) at 121 ℃ for 15min, inoculating oyster mushroom liquid strains activated by a conventional method according to the inoculation amount of 3% by volume, adding vitamin B10.001% (mass percent), potassium dihydrogen phosphate 0.1% (mass percent), no glucose or sucrose, and no corn powder to ensure that the C/N ratio is 12, fermenting the liquid for 96 hours, wherein the shaking table culture temperature is 25 ℃ during fermentation, and the shaking table rotating speed is 110 r/min.
And (6): and (5) uniformly mixing the fermentation liquor prepared in the step (5), separating solid from liquid by adopting a physical method, and collecting clear liquor to obtain a product rich in polyphenol and polysaccharide.
The product in this example has polysaccharide content of 2.5mg/g folium Mori, polyphenol content of 5.48mg/mL clarified solution, inhibition rate of α -glucosidase of 31%, while the polysaccharide content of control group is 1.9mg/g folium Mori, polyphenol content of 4.75mg/mL clarified solution, inhibition rate of α -glucosidase of only 20%, the control group is prepared by oven drying folium Mori, grinding into powder, dispersing in water, adjusting pH to 5.5, inoculating no strain, shaking table 110r/min, standing at 25 deg.C for 5 days, separating solid and liquid, collecting clarified solution, and measuring value.
Example 8A method for simultaneously enriching polyphenols and polysaccharides from mulberry leaves with high efficiency and increasing α -glucosidase inhibition rate
Step (1): after the mulberry leaves are dried, the mulberry leaves are processed into mulberry leaf powder by a pulverizer, and the mulberry leaf powder can pass through a sieve with more than 50 meshes for later use in order to ensure uniform granularity.
Step (2): uniformly dispersing the mulberry leaf powder prepared in the step (1) and water in the water according to the solid-liquid mass ratio of 1: 25.
And (3): adjusting the pH of the dispersion liquid containing the mulberry leaf powder prepared in the step (2) to 6 by using sulfuric acid.
And (4): adding tannase into the dispersion liquid containing the mulberry leaf powder prepared in the step (3), adding the mulberry leaf with the enzyme amount of 0.4U/g, and keeping the temperature for 60 minutes at room temperature to obtain an enzymatic hydrolysate.
And (5): sterilizing the enzymolysis liquid prepared in the step (4) at 121 ℃ for 15min, inoculating oyster mushroom liquid strains activated by a conventional method according to the inoculation amount of 3% by volume, adding vitamin B10.001% (mass percentage) and potassium dihydrogen phosphate 0.1% (mass percentage), adding a proper amount of glucose and corn flour to enable the C/N ratio to be 30, and performing liquid fermentation for 144 hours, wherein the culture temperature of a shaking table during fermentation is 25 ℃, and the rotation speed of the shaking table is 110 r/min.
And (6): and (5) uniformly mixing the fermentation liquor prepared in the step (5), separating solid from liquid by adopting a physical method, and collecting clear liquor to obtain a product rich in polyphenol and polysaccharide.
The product in this example has polysaccharide content of 2.7mg/g folium Mori, polyphenol content of 5.85mg/mL clarified solution, inhibition rate of α -glucosidase of 37%, while the polysaccharide content of control group is 1.9mg/g folium Mori, polyphenol content of 4.75mg/mL clarified solution, inhibition rate of α -glucosidase of only 20%, wherein the control group is prepared by oven drying folium Mori, grinding into powder, dispersing in water, adjusting pH to 5.5, inoculating no strain, shaking table 110r/min, standing at 25 deg.C for 5 days, separating solid and liquid, collecting clarified solution, and measuring.
Claims (1)
1. A method for simultaneously enriching polyphenol and polysaccharide of mulberry leaves with high efficiency and improving the inhibition rate of α -glucosidase is characterized by comprising the following steps:
step (1): after drying the mulberry leaves, processing the mulberry leaves into mulberry leaf powder by using a grinder, and screening the mulberry leaf powder by using a sieve with more than 50 meshes for later use in order to ensure uniform granularity;
step (2): uniformly dispersing the mulberry leaf powder prepared in the step (1) and water in the water according to the solid-liquid mass ratio of 1: 20 to obtain a dispersion liquid;
and (3): adjusting the pH of the dispersion liquid containing the mulberry leaf powder prepared in the step (2) to 5.5 by using sulfuric acid, then adding tannase, adding 0.4U/g of mulberry leaf, and keeping the temperature at room temperature for 60 minutes to obtain an enzymatic hydrolysate;
and (4): sterilizing the enzymolysis liquid prepared in the step (3) at 121 ℃ for 15min, inoculating oyster mushroom liquid strains activated by a conventional method according to the inoculation amount of 3% by volume, adding vitamin B10.001% and potassium dihydrogen phosphate 0.1%, adding a proper amount of glucose and corn flour to enable the C/N ratio to be 24, and performing liquid fermentation for 144 hours, wherein the shaking table culture temperature is 25 ℃ during fermentation, and the shaking table rotating speed is 110 r/min;
and (5): and (4) uniformly mixing the fermentation liquor prepared in the step (4), separating solid from liquid by adopting a physical method, and collecting clear liquor to obtain a product rich in polyphenol and polysaccharide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710324943.3A CN107130005B (en) | 2017-05-10 | 2017-05-10 | Method for simultaneously and efficiently enriching polyphenol and polysaccharide of mulberry leaves and improving α -glucosidase inhibition rate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710324943.3A CN107130005B (en) | 2017-05-10 | 2017-05-10 | Method for simultaneously and efficiently enriching polyphenol and polysaccharide of mulberry leaves and improving α -glucosidase inhibition rate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107130005A CN107130005A (en) | 2017-09-05 |
| CN107130005B true CN107130005B (en) | 2020-03-31 |
Family
ID=59731564
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710324943.3A Active CN107130005B (en) | 2017-05-10 | 2017-05-10 | Method for simultaneously and efficiently enriching polyphenol and polysaccharide of mulberry leaves and improving α -glucosidase inhibition rate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107130005B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115671163A (en) * | 2022-11-15 | 2023-02-03 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Preparation method of mulberry leaf polyphenol extract |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101328487A (en) * | 2008-07-30 | 2008-12-24 | 江苏大学 | Preparation of fermentation liquor of Coprinus comatus liquid conversion mulberry leaf and use thereof |
-
2017
- 2017-05-10 CN CN201710324943.3A patent/CN107130005B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101328487A (en) * | 2008-07-30 | 2008-12-24 | 江苏大学 | Preparation of fermentation liquor of Coprinus comatus liquid conversion mulberry leaf and use thereof |
Non-Patent Citations (1)
| Title |
|---|
| 从桑叶中提取多酚、黄酮和多糖的优化试验;刘咏等;《林产化工通讯》;20051231;第39卷(第1期);第10-13页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107130005A (en) | 2017-09-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105061622B (en) | A kind of extraction process of tea polysaccharide | |
| KR101164529B1 (en) | Ginseng fermentation system for Ginsenoside increase | |
| CN106581083A (en) | Extraction method for ganoderma lucidum components, biological feed and preparation method thereof | |
| CN102492601B (en) | Asparagus healthcare vinegar and preparation process | |
| CN104013657A (en) | Post-fermentation extracting method of extracting saponin from American ginseng medicinal material | |
| CN105995326A (en) | Method for acquiring pectin, tangerine peel fiber and tangerine peel fermented beverage by classifying citrus peels | |
| CN108186784B (en) | Dandelion composite enzyme and preparation method and application thereof | |
| CN106993807A (en) | A kind of preparation method of ginger ferment | |
| CN112972520B (en) | Method for improving active ingredient yield by deeply fermenting eucommia ulmoides leaves with inonotus obliquus liquid | |
| CN106282266B (en) | Method for preparing enteromorpha prolifera oligosaccharide by using naringinase | |
| CN102816874B (en) | Squeezing method of sugarcane | |
| CN101020911A (en) | Biological extraction process and application | |
| CN107130005B (en) | Method for simultaneously and efficiently enriching polyphenol and polysaccharide of mulberry leaves and improving α -glucosidase inhibition rate | |
| CN110628840B (en) | Method for extracting myricetin by microbial fermentation | |
| CN109010505A (en) | A kind of biological enzyme digestion method of fructus lycii | |
| CN110846354B (en) | Preparation method of blackberry lily isoflavone aglycone | |
| CN112522118A (en) | Application of aspergillus versicolor in preparation of tannase and degradation of tannin | |
| CN104152309A (en) | Method for reducing organic acid content of fruit wine | |
| CN115976112A (en) | Banana fruit extract and preparation method thereof | |
| CN115191533A (en) | Preparation process of jaboticaba fermentation type concentrated juice | |
| CN104357527A (en) | Method for extracting tea saponin from tea seed meal with microbial fermentation method | |
| CN110964706A (en) | Preparation method of cellulase, xylanase and pectinase | |
| AU2020102037A4 (en) | A method of efficiently increasing the alpha-glucosidase inhibitor content in fresh mulberry leaves by the solid-state fermentation | |
| CN110938552A (en) | Method for degrading herb tea residue and preparing aspergillus niger | |
| CN105767302A (en) | Preparation method of camellia nitidissima nectar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20170905 Assignee: Zhenjiang Zhongnong Sericulture Technology Service Co., Ltd Assignor: JIANGSU University OF SCIENCE AND TECHNOLOGY Contract record no.: X2020980007226 Denomination of invention: A method for simultaneously enriching polyphenols and polysaccharides from mulberry leaves and increasing the inhibition rate of a - glucosidase Granted publication date: 20200331 License type: Common License Record date: 20201029 |
|
| EC01 | Cancellation of recordation of patent licensing contract | ||
| EC01 | Cancellation of recordation of patent licensing contract |
Assignee: Zhenjiang Zhongnong Sericulture Technology Service Co., Ltd Assignor: JIANGSU University OF SCIENCE AND TECHNOLOGY Contract record no.: X2020980007226 Date of cancellation: 20201223 |