CN110574932A - A coarse food grain powder extracted from leaf, stem and vine of sweet potato for diabetes - Google Patents
A coarse food grain powder extracted from leaf, stem and vine of sweet potato for diabetes Download PDFInfo
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- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 claims abstract description 24
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims abstract description 22
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- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 238000010992 reflux Methods 0.000 claims description 10
- GUBGYTABKSRVRQ-WFVLMXAXSA-N DEAE-cellulose Chemical compound OC1C(O)C(O)C(CO)O[C@H]1O[C@@H]1C(CO)OC(O)C(O)C1O GUBGYTABKSRVRQ-WFVLMXAXSA-N 0.000 claims description 5
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- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
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- 150000001323 aldoses Chemical class 0.000 description 1
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- 230000029142 excretion Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- -1 flavonoid compounds Chemical class 0.000 description 1
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- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
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- 238000005461 lubrication Methods 0.000 description 1
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- 229910052749 magnesium Inorganic materials 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Sustainable Development (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
a coarse grain powder for diabetes mellitus is prepared by extracting leaves, stems and vines of sweet potatoes, and the preparation method comprises the following steps: pulverizing folium Ipomoeae, caulis et folium Ipomoeae, and vine into powder, reflux-extracting with petroleum ether, reflux-extracting with ethanol to remove sugar and soluble oligosaccharide, extracting with 100 deg.C hot water, concentrating, adding ethanol to completely precipitate polysaccharide, filtering, and freeze drying to obtain polysaccharide crude product; using chloroform and n-butanol to denature and separate out protein, and removing protein and chloroform; decolorizing with hydrogen peroxide, concentrating the decolorized polysaccharide solution, purifying with cellulose gel column, collecting polysaccharide, and drying to obtain light yellow fibrous solid potato vine polysaccharide; mixing potato vine polysaccharide, whole wheat flour and oat flour uniformly according to a certain proportion, drying, sterilizing and packaging to obtain the potato vine polysaccharide food.
Description
Technical Field
The invention relates to coarse grain powder for diabetes mellitus eating, which is extracted from sweet potato leaves, stems and vines.
Background
The sweet potato resource is very rich. The research results (small test and pilot test) of the subject group show that the sweet potato leaves, stems and vines are rich in nutrition, rich in active polysaccharide and flavonoid compounds, and the yield and purity of the sweet potato leaves, stems and vines can meet the industrial requirements. The potato vine resources in China are not effectively utilized all the time, most of the potato vine resources are used as feeds and become historical, most of the potato vine resources in rural areas are treated as wastes at present, and therefore the waste of the resources is caused, and the environmental pollution is caused.
Polysaccharides are polymers formed by connecting aldoses or ketoses existing in the nature together through glycosidic bonds, have wide pharmacological activities of reducing blood sugar, reducing blood fat, enhancing immunity, resisting tumors, delaying aging and the like, become hot spots of research of people, and particularly, the research on active polysaccharides with strong biological activity is increasingly paid attention to. The research on the blood sugar reducing effect of the potato vine polysaccharide on alloxan diabetic mice and the influence on the blood sugar of normal mice aims to change waste into valuable and provide theoretical basis and application method for efficient development and utilization of potato vine resources, particularly for preparing coarse grain flour for diabetics by using the potato vine polysaccharide.
In the period of difficult life, people once take the sweet potato noodles as staple food to maintain life. After the existing living conditions are good, people eat large fish meat and high protein, but have great idea of the traditional coarse grain sweet potato noodles. Not only the market is rarely sold and hardly eaten, but also the market is expensive. People have realized that the past coarse grains have certain health care significance for modern rich people. In fact, the sweet potato noodles have high cellulose and have a certain effect on losing weight, but the sugar content is high, and the sweet potato noodles can be used as staple food to meet the life requirement in difficult periods. The sweet potato vines are overground plant whole plants of sweet potatoes, the nature and taste of the sweet potato vines are equivalent to those of the sweet potatoes, the polysaccharide extracts of the sweet potato vines are used as coarse grain powder, the coarse grain powder can be used as noodles and steamed buns, the taste of the sweet potatoes is met, sugar is not contained, the sweet potato vines are very suitable for being eaten by diabetes patients, and the sweet potato vines are of great significance in developing grains for diabetes.
Disclosure of Invention
the invention aims to provide coarse grain powder for diabetes mellitus eating, which is extracted from sweet potato leaves, stems and vines.
the purpose of the invention is realized as follows:
Firstly, preparation: a. extraction: selecting sweet potato leaves, stems and vines, removing yellow withered leaves, cleaning in a big pool, air drying, cutting the leaves with vines into small segments with the length of 5cm, drying, crushing into powder, and extracting and degreasing for 2 times by using petroleum ether under reflux, wherein each time is 2 hours; filtering to remove solvent, and concentrating the solid under reduced pressure to dryness; refluxing with 80% ethanol for 2 times (2 hr each time) to remove sugar and soluble oligosaccharide, recovering ethanol, extracting solid with 6 times of hot water at 100 deg.C for 3 times (2 hr each time), mixing extractive solutions, and concentrating under reduced pressure to solid content of above 40%. Adding ethanol into the concentrated solution to make ethanol concentration reach above 80%, completely precipitating polysaccharide, filtering out precipitate, and freeze drying to obtain polysaccharide crude product; b. deproteinization: dissolving polysaccharide in water, adding 1/5 volume of chloroform, adding 1/5 volume of n-butanol, stirring vigorously to denature and separate out protein, and removing protein and chloroform; c. and (3) decoloring: adjusting pH of the polysaccharide aqueous solution to 8, decolorizing with 0.20% hydrogen peroxide, maintaining the temperature below 50 deg.C for 1 hr, and removing excessive hydrogen peroxide; d. separation: concentrating the decolorized polysaccharide solution, loading on a DEAE-cellulose column, eluting with water and NaC1 solutions with different concentrations, combining 0.5mol/l sodium chloride elution parts, dialyzing for desalting, concentrating under reduced pressure, purifying with a cellulose gel column, collecting the parts with consistent polysaccharide protein distribution, and drying to obtain yellowish fibrous solid potato vine polysaccharide for later use;
Secondly, preparation: and (3) uniformly mixing 20-40% of the sweet potato vine polysaccharide obtained in the step one, 30-50% of whole wheat flour and 20-50% of oat flour, drying, sterilizing and packaging to obtain the sweet potato vine polysaccharide.
The invention has the positive effects that: the sweet potato leaves, stems and vines are developed and utilized as wastes, are a behavior of changing waste into valuables, and are worthy of determining. The sweet potato stem leaves contain abundant carotene, VB1, VB2, VC, iron, calcium, magnesium and other mineral elements; the sweet potato stem and leaf have the effects of promoting gastrointestinal motility, stimulating digestion, treating constipation, promoting cholesterol excretion, preventing cardiovascular fat deposition, maintaining arterial vessel elasticity, protecting the lubrication of digestive tract, respiratory tract and joint cavity and the like; the sweet potato leaf can be used as a traditional Chinese medicine for treating various diseases, and the bioactive components are contained. The potato vine is used for extracting polysaccharide, and the polysaccharide is applied to flour special for diabetes, so that the edible value of the flour is improved, and the flour has important significance for improving staple food flour of diabetes patients. Meanwhile, the whole wheat flour and the oat flour are matched, so that the crude fiber content of the flour is ensured, particularly, three different dosage ratios are listed in three embodiments, and the requirements of various crowds and tastes are met. Because the sweet potato vine polysaccharide is light yellow fiber, the milky yellow appearance of the flour is improved when the sweet potato vine polysaccharide is added into whole wheat flour and oat flour, the prepared noodles or steamed buns are relatively sold, the noodles or steamed buns are far better than the noodles and steamed buns prepared from traditional sweet potato flour in gray black, and the polysaccharide fiber has viscosity, so that the mixed flour is more flexible, chewy and has natural fragrance with sweet potato type taste.
Detailed Description
example 1
firstly, preparation: a. extraction: selecting sweet potato leaves, stems and vines, removing yellow withered leaves, cleaning in a big pool, air drying, cutting the leaves with vines into small segments with the length of 5cm, drying, crushing into powder, and extracting and degreasing for 2 times by using petroleum ether under reflux, wherein each time is 2 hours; filtering to remove solvent, and concentrating the solid under reduced pressure to dryness; refluxing with 80% ethanol for 2 times (2 hr each time) to remove sugar and soluble oligosaccharide, recovering ethanol, extracting solid with 6 times of hot water at 100 deg.C for 3 times (2 hr each time), mixing extractive solutions, and concentrating under reduced pressure to solid content of above 40%. Adding ethanol into the concentrated solution to make ethanol concentration reach above 80%, completely precipitating polysaccharide, filtering out precipitate, and freeze drying to obtain polysaccharide crude product; b. deproteinization: dissolving polysaccharide in water, adding 1/5 volume of chloroform, adding 1/5 volume of n-butanol, stirring vigorously to denature and separate out protein, and removing protein and chloroform; c. and (3) decoloring: adjusting pH of the polysaccharide aqueous solution to 8, decolorizing with 0.20% hydrogen peroxide, maintaining the temperature below 50 deg.C for 1 hr, and removing excessive hydrogen peroxide; d. separation: concentrating the decolorized polysaccharide solution, loading on a DEAE-cellulose column, eluting with water and NaC1 solutions with different concentrations, combining 0.5mol/l sodium chloride elution parts, dialyzing for desalting, concentrating under reduced pressure, purifying with a cellulose gel column, collecting the parts with consistent polysaccharide protein distribution, and drying to obtain yellowish fibrous solid potato vine polysaccharide for later use;
Secondly, preparation: and (3) uniformly mixing 40% of the sweet potato vine polysaccharide obtained in the step one, 40% of the whole wheat flour and 20% of the oat flour, drying, sterilizing and packaging to obtain the sweet potato vine polysaccharide.
Example 2
Firstly, preparation: a. extraction: selecting sweet potato leaves, stems and vines, removing yellow withered leaves, cleaning in a big pool, air drying, cutting the leaves with vines into small segments with the length of 5cm, drying, crushing into powder, and extracting and degreasing for 2 times by using petroleum ether under reflux, wherein each time is 2 hours; filtering to remove solvent, and concentrating the solid under reduced pressure to dryness; refluxing with 80% ethanol for 2 times (2 hr each time) to remove sugar and soluble oligosaccharide, recovering ethanol, extracting solid with 6 times of hot water at 100 deg.C for 3 times (2 hr each time), mixing extractive solutions, and concentrating under reduced pressure to solid content of above 40%. Adding ethanol into the concentrated solution to make ethanol concentration reach above 80%, completely precipitating polysaccharide, filtering out precipitate, and freeze drying to obtain polysaccharide crude product; b. deproteinization: dissolving polysaccharide in water, adding 1/5 volume of chloroform, adding 1/5 volume of n-butanol, stirring vigorously to denature and separate out protein, and removing protein and chloroform; c. and (3) decoloring: adjusting pH of the polysaccharide aqueous solution to 8, decolorizing with 0.20% hydrogen peroxide, maintaining the temperature below 50 deg.C for 1 hr, and removing excessive hydrogen peroxide; d. separation: concentrating the decolorized polysaccharide solution, loading on a DEAE-cellulose column, eluting with water and NaC1 solutions with different concentrations, combining 0.5mol/l sodium chloride elution parts, dialyzing for desalting, concentrating under reduced pressure, purifying with a cellulose gel column, collecting the parts with consistent polysaccharide protein distribution, and drying to obtain yellowish fibrous solid potato vine polysaccharide for later use;
secondly, preparation: and (3) uniformly mixing 30% of the sweet potato vine polysaccharide obtained in the step one, 50% of the whole wheat flour and 20% of the oat flour, drying, sterilizing and packaging to obtain the sweet potato vine polysaccharide.
Example 3
Firstly, preparation: a. extraction: selecting sweet potato leaves, stems and vines, removing yellow withered leaves, cleaning in a big pool, air drying, cutting the leaves with vines into small segments with the length of 5cm, drying, crushing into powder, and extracting and degreasing for 2 times by using petroleum ether under reflux, wherein each time is 2 hours; filtering to remove solvent, and concentrating the solid under reduced pressure to dryness; refluxing with 80% ethanol for 2 times (2 hr each time) to remove sugar and soluble oligosaccharide, recovering ethanol, extracting solid with 6 times of hot water at 100 deg.C for 3 times (2 hr each time), mixing extractive solutions, and concentrating under reduced pressure to solid content of above 40%. Adding ethanol into the concentrated solution to make ethanol concentration reach above 80%, completely precipitating polysaccharide, filtering out precipitate, and freeze drying to obtain polysaccharide crude product; b. deproteinization: dissolving polysaccharide in water, adding 1/5 volume of chloroform, adding 1/5 volume of n-butanol, stirring vigorously to denature and separate out protein, and removing protein and chloroform; c. and (3) decoloring: adjusting pH of the polysaccharide aqueous solution to 8, decolorizing with 0.20% hydrogen peroxide, maintaining the temperature below 50 deg.C for 1 hr, and removing excessive hydrogen peroxide; d. separation: concentrating the decolorized polysaccharide solution, loading on a DEAE-cellulose column, eluting with water and NaC1 solutions with different concentrations, combining 0.5mol/l sodium chloride elution parts, dialyzing for desalting, concentrating under reduced pressure, purifying with a cellulose gel column, collecting the parts with consistent polysaccharide protein distribution, and drying to obtain yellowish fibrous solid potato vine polysaccharide for later use;
Secondly, preparation: and (3) uniformly mixing the potato vine polysaccharide 20%, the whole wheat flour 30% and the oat flour 50% obtained in the step one, drying, sterilizing and packaging to obtain the potato vine polysaccharide.
Claims (1)
1. A coarse food grain powder for diabetes mellitus is prepared by extracting leaves, stems and vines of sweet potatoes, and the preparation method comprises the following steps:
Firstly, preparation: a. extraction: selecting sweet potato leaves, stems and vines, removing yellow withered leaves, cleaning in a big pool, air drying, cutting the leaves with vines into small segments with the length of 5cm, drying, crushing into powder, and extracting and degreasing for 2 times by using petroleum ether under reflux, wherein each time is 2 hours; filtering to remove solvent, and concentrating the solid under reduced pressure to dryness; refluxing with 80% ethanol for 2 times (2 hr each time) to remove sugar and soluble oligosaccharide, recovering ethanol, extracting solid with 6 times of hot water at 100 deg.C for 3 times (2 hr each time), mixing extractive solutions, and concentrating under reduced pressure to solid content of above 40%; adding ethanol into the concentrated solution to make ethanol concentration reach above 80%, completely precipitating polysaccharide, filtering out precipitate, and freeze drying to obtain polysaccharide crude product; b. deproteinization: dissolving polysaccharide in water, adding 1/5 volume of chloroform, adding 1/5 volume of n-butanol, stirring vigorously to denature and separate out protein, and removing protein and chloroform; c. and (3) decoloring: adjusting pH of the polysaccharide aqueous solution to 8, decolorizing with 0.20% hydrogen peroxide, maintaining the temperature below 50 deg.C for 1 hr, and removing excessive hydrogen peroxide; d. separation: concentrating the decolorized polysaccharide solution, loading on a DEAE-cellulose column, eluting with water and NaC1 solutions with different concentrations, combining 0.5mol/l sodium chloride elution parts, dialyzing for desalting, concentrating under reduced pressure, purifying with a cellulose gel column, collecting the parts with consistent polysaccharide protein distribution, and drying to obtain yellowish fibrous solid potato vine polysaccharide for later use;
secondly, preparation: and (3) uniformly mixing 20-40% of the sweet potato vine polysaccharide obtained in the step one, 30-50% of whole wheat flour and 20-50% of oat flour, drying, sterilizing and packaging to obtain the sweet potato vine polysaccharide.
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| CN201810593166.7A CN110574932A (en) | 2018-06-11 | 2018-06-11 | A coarse food grain powder extracted from leaf, stem and vine of sweet potato for diabetes |
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| CN201810593166.7A CN110574932A (en) | 2018-06-11 | 2018-06-11 | A coarse food grain powder extracted from leaf, stem and vine of sweet potato for diabetes |
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| CN113951318A (en) * | 2021-09-17 | 2022-01-21 | 淮阴工学院 | Application and method of potato vine polysaccharide in preservation of picked strawberries |
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| CN104757390A (en) * | 2015-04-14 | 2015-07-08 | 王跃进 | Coarse grain flour prepared by sweet potato vine extract polysaccharide for diabetes |
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| CN104757390A (en) * | 2015-04-14 | 2015-07-08 | 王跃进 | Coarse grain flour prepared by sweet potato vine extract polysaccharide for diabetes |
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| CN113951318A (en) * | 2021-09-17 | 2022-01-21 | 淮阴工学院 | Application and method of potato vine polysaccharide in preservation of picked strawberries |
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Application publication date: 20191217 |