CN114409816B - Chicory root polysaccharide, extraction method thereof and preparation method of blood glucose reducing beverage containing chicory root polysaccharide - Google Patents
Chicory root polysaccharide, extraction method thereof and preparation method of blood glucose reducing beverage containing chicory root polysaccharide Download PDFInfo
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- CN114409816B CN114409816B CN202111560639.1A CN202111560639A CN114409816B CN 114409816 B CN114409816 B CN 114409816B CN 202111560639 A CN202111560639 A CN 202111560639A CN 114409816 B CN114409816 B CN 114409816B
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- Prior art keywords
- polysaccharide
- chicory root
- solution
- chicory
- sugar
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Links
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Images
Classifications
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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
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
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- 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
Abstract
The invention relates to a chicory root polysaccharide and an extraction method thereof, and a preparation method of a sugar-reducing beverage containing the chicory root polysaccharide, belonging to the technical fields of biotechnology, beverage and food, and comprising the preparation method of the chicory root pure polysaccharide, which comprises the steps of crushing chicory root, mixing the chicory root into solution according to a certain material-liquid ratio, then extracting the solution by hot water to obtain chicory root crude polysaccharide, removing residues, precipitating the residues, concentrating, removing proteins and the like to obtain the chicory root pure polysaccharide; comprises a preparation method of the sugar-reducing beverage containing the chicory root polysaccharide, and comprises the steps of weighing a formula, carrying out primary mixing sterilization, carrying out secondary mixing sterilization, filling and the like. The invention extracts non-inulin micromolecular polysaccharide from chicory root, researches the function of the polysaccharide and proves that the novel polysaccharide has the hypoglycemic activity, thereby proving that the chicory root has the hypoglycemic activity; the characteristic that the chicory root polysaccharide has the function of reducing blood sugar is utilized, the blood sugar reducing beverage taking the chicory root polysaccharide as the main component is developed, the blood sugar reducing value of the chicory root polysaccharide is fully utilized, and the chicory root polysaccharide is beneficial to human health.
Description
Technical Field
The invention relates to polysaccharide and an extraction method and application thereof, in particular to chicory root polysaccharide and an extraction method thereof, and a preparation method of a hypoglycemic beverage containing the chicory root polysaccharide, and belongs to the technical fields of biotechnology, beverages and foods.
Background
Chicory (Cichorium intybus L.), a plant of the genus Cichorium of the family Compositae, a perennial herb. Fleshy, short and thick root. The stem is vertical, has edges, is hollow and is multi-branched. Alternate growth of leaves, growing of needles, head-shaped inflorescence, tongue-shaped corolla, and bluish flower color. The chicory is a plant used as both medicine and food, the leaf can be used for preparing lettuce, the root contains inulin and aromatic substances, and can be used for extracting substitute coffee to promote the activity of human digestive organs. The aerial parts and roots of the plants can be used for medicine, the traditional Chinese medicines are chicory and chicory root respectively, and the traditional Chinese medicine has the effects of clearing away heat and toxic materials, inducing diuresis to reduce edema, invigorating stomach and the like. Chicory root has the functions of regulating blood fat and reducing uric acid, has good regulating effect on hyperuricemia, and can obviously improve hyperuricemia and abdominal obesity caused by high purine diet.
The rise of blood sugar and urine sugar can cause osmotic diuresis, thereby causing the symptom of diuresis; blood sugar rises, a large amount of water is lost, the blood osmotic pressure also correspondingly rises, and hyperthrome can stimulate the thirst center of the hypothalamus, so that the symptoms of thirst and polydipsia are caused; due to the relative or absolute deficiency of insulin, glucose in the body cannot be utilized, and protein and fat consumption is increased, so that weakness and weight loss are caused; to compensate for lost sugar, maintain body activity, require more food intake; this forms the typical "more than three or less" symptom. The newly published guide on preventing and treating 2-type diabetes in China shows that the incidence rate of 2-type diabetes of adults over 18 years old in China is 10.4%, 11.1% for men and 9.6% for women. Therefore, hyperglycemia becomes one of diseases which need to be prevented in China, and the prevention of blood sugar rise in daily life becomes a problem which needs attention.
The Chinese invention patent with the prior publication number of CN111837829A discloses a high-yield planting method of chicory and a method for extracting inulin by using chicory roots, relating to the extraction of inulin; the Chinese invention patent with the publication number of CN111973704A discloses a vine tea chicory composition and a preparation method and application thereof, relating to the preparation of the chicory composition, and at present, no research on non-inulin polysaccharides exists; the polysaccharide substance extracted from the chicory root water solution is not deeply researched, and the polysaccharide substance is proved to have the hypoglycemic activity; there is also no hypoglycemic beverage containing chicory root polysaccharide as main component and its preparation process. The hypoglycemic value of chicory root polysaccharide is not fully known and fully utilized.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the application extracts the polysaccharide from the chicory root aqueous solution, and correspondingly researches the functions of the polysaccharide and the chicory root aqueous solution to prove that the polysaccharide has the hypoglycemic activity and overcome the defects in the prior art.
The technical scheme for solving the technical problems is as follows:
a chicory root polysaccharide, which contains L-JJ pure sugar.
Further, the L-JJ pure sugar is composed of 3 monosaccharides, namely mannose, glucose and xylose.
The extraction method of the chicory root polysaccharide comprises the following steps:
s1, taking fresh chicory roots, cleaning with clear water, airing to dry, crushing to powder, and sieving the powder with a 20-mesh sieve;
s2, mixing the powder obtained in the step S1 with deionized water according to the weight ratio of 1:20, and performing hot water extraction to obtain a crude polysaccharide solution;
s3, rapidly cooling the crude polysaccharide solution obtained in the step S2 at low temperature, filtering by using 100 nylon cloth, and removing residues;
s4, adding ethanol into the solution obtained in the step S3 for alcohol precipitation;
s5, concentrating the solution obtained in the step S4 in vacuum to one third of the original volume to obtain a concentrated solution;
and S6, adding the concentrated solution obtained in the step S5 into Sevage solution to remove protein, and performing gel column chromatography after protein removal to obtain the L-JJ pure polysaccharide.
Further, in the step S2, the hot water temperature is 60 to 80 ℃.
Further, in the step S4, the ethanol concentration is 80%.
Further, in step S6, the Sevage solution is prepared by mixing, by volume, 4:1 in a mixture of n-butanol and chloroform.
A preparation method of a hypoglycemic beverage containing the chicory root polysaccharide comprises the following steps:
a1, weighing 0.1-0.3% of crude polysaccharide solution, 0.005-0.015% of vitamin C, 0.005-0.015% of citric acid, 0.6-1.8% of xylitol, 0.001% of essence and the balance of water according to mass percentage;
a2, mixing the vitamin C, the citric acid, the xylitol, the essence and the water weighed in the step A1, and heating to 80 ℃ for sterilization;
and A3, adding the mixed solution obtained in the step A2 into the chicory root crude polysaccharide solution, mixing, sterilizing at the temperature of 115 ℃ for 20 minutes, canning while hot, and quickly sealing to obtain the sugar-reducing beverage containing the chicory root polysaccharide.
The invention has the beneficial effects that: 1. non-inulin micromolecular polysaccharide is extracted from chicory root, and experiments prove that the chicory root crude polysaccharide contains L-JJ pure sugar, and the L-JJ pure sugar aqueous solution has hypoglycemic activity, thereby proving that the chicory root has hypoglycemic activity; 2. when chicory root polysaccharide is extracted, fresh chicory root is taken as a raw material to be leached by hot water, so that the fresh property and the blood sugar reducing property of the chicory root are retained to the greatest extent; 3. the characteristic that chicory root polysaccharide has the function of reducing blood sugar is utilized, a blood sugar reducing beverage taking chicory root polysaccharide as a main component is developed, and the bitter property of chicory root is neutralized by adding citric acid and xylitol, so that the mouthfeel of the blood sugar reducing beverage is improved, and the blood sugar reducing beverage is more acceptable.
Drawings
FIG. 1 is a full UV wavelength scan of the resulting pure polysaccharide;
FIG. 2 is a high performance liquid chromatogram of the resulting pure polysaccharide;
FIG. 3 is a gas analysis of a gas standard;
FIG. 4 is a L-JJ monosaccharide gas mass analysis;
FIG. 5 shows the alpha-glucosidase inhibition of acarbose, L-JJ, crude polysaccharide at 2 mg/ml.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Example one
The extraction method of chicory root polysaccharide comprises the following steps:
s1, taking fresh chicory roots, cleaning with clear water, airing to dry, crushing to powder, and sieving the powder with a 20-mesh sieve;
s2, mixing the powder obtained in the step S1 with deionized water according to the weight ratio of 1:20, and leaching with hot water at 80 ℃ to obtain a crude polysaccharide solution;
s3, rapidly cooling the crude polysaccharide solution obtained in the step S2 at low temperature, filtering by using 100 nylon cloth, and removing residues;
s4, adding 80% ethanol into the solution obtained in the step S3 for alcohol precipitation;
s5, concentrating the solution obtained in the step S4 in vacuum to one third of the original volume to obtain a concentrated solution;
s6, adding the concentrated solution obtained in the step S5 into a Sevage solution to remove protein, and performing gel column chromatography to obtain L-JJ pure polysaccharide after protein removal, wherein the Sevage solution is a mixture of Sevage solution and polysaccharide, and the volume ratio of Sevage solution is 4:1, n-butanol and chloroform.
In order to verify that the chicory root polysaccharide contains non-inulin polysaccharide and pure sugar consisting of 3 monosaccharides, namely mannose, glucose and xylose, the pure sugar is named as L-JJ pure sugar, and the inhibition activity of the L-JJ pure sugar on alpha-glucosidase is proved, so that the chicory root polysaccharide has the hypoglycemic activity, the applicant carries out relevant experiments in the preparation processes of a chicory root crude polysaccharide solution and the L-JJ pure polysaccharide, and the experimental results are as follows:
(1) The crude polysaccharide solution obtained in the step S2 is subjected to sugar content measurement by a phenol-sulfuric acid method
And (3) measuring the total sugar content in the aqueous solution by adopting a phenol-sulfuric acid method, and bringing the absorbance of the chicory root crude polysaccharide solution into a total sugar standard curve to obtain the total sugar content of the aqueous solution of 41.9%.
(2) The crude polysaccharide solution obtained in the step S2 is subjected to Coomassie brilliant blue protein content determination
And substituting the protein absorbance into a protein standard curve to obtain the protein content of 0.4%.
(3) Carrying out ultraviolet spectrum scanning analysis on the L-JJ pure polysaccharide obtained in the step S6
Preparing the solution with the removed protein into 1mg/ml solution, scanning with an ultraviolet-spectrophotometer within the range of 200-280nm, and determining whether the protein exists. As shown in FIG. 1, there was no significant absorption peak at 260-280nm, demonstrating that the solution no longer contained protein.
(4) Performing high performance liquid chromatography analysis on the pure polysaccharide obtained in the step S6
Separating and purifying the freeze-dried crude chicory root polysaccharide by a gel chromatographic column, carrying out high performance liquid chromatographic column on the purified chicory root polysaccharide, and observing the peak time to judge the molecular weight, wherein as shown in figure 2, the high performance liquid is a single absorption peak, and the peak time is about 16 minutes, which proves that the chicory root polysaccharide is a single molecular polysaccharide. The new polysaccharide has a single absorption peak, which proves to be a pure polysaccharide, not an inulin-based polysaccharide, and is named L-JJ in the present invention.
(5) Performing gas chromatography experiment on polysaccharide with single absorption peak
And performing gas chromatography on the extracted polysaccharide with a single absorption peak. FIG. 3 shows the peak appearance of the standard in the gas analysis, FIG. 4 shows the gas analysis of the extracted chicory neosugar, and the comparison with FIG. 3 shows that the extracted neopolysaccharide contains 3 monosaccharides, i.e., mannose, glucose and xylose. Wherein the gas standard comprises the following components: 1. rhamnose; 2. arabinose; 3. xylose; 4. mannose; 5. glucose; 6. galactose. L-JJ monosaccharide composition: 1. mannose; 2. glucose; 3, xylose.
(6) Performing in-vitro hypoglycemic activity experiments on the acarbose, the freeze-dried chicory root crude polysaccharide and the L-JJ pure sugar.
FIG. 5 reflects the inhibitory activity of acarbose, crude polysaccharide, L-JJ pure sugar on α -glucosidase at 2mg/ml, confirming that the aqueous solution containing L-JJ pure sugar has hypoglycemic activity.
The preparation method of the sugar-reducing beverage of chicory root polysaccharide comprises the following steps:
a1, weighing 0.1 percent of crude polysaccharide solution, 0.005 percent of vitamin C, 0.005 percent of citric acid, 0.6 percent of xylitol, 0.001 percent of essence and the balance of water according to mass percentage;
a2, mixing the vitamin C, citric acid, xylitol, essence and water weighed in the step A1, and then, carrying out sterilization by heating to 80 ℃;
and A3, adding the mixed solution obtained in the step A2 into the crude polysaccharide solution, mixing, sterilizing at 115 ℃ for 20 minutes, canning while hot, and quickly sealing to obtain the sugar-reducing beverage containing the chicory root polysaccharide.
Example two
The difference between the embodiment and the first embodiment is that in the step A1 of the preparation method of the chicory root polysaccharide hypoglycemic beverage, 0.2% of a crude polysaccharide solution, 0.01% of vitamin C, 0.01% of citric acid, 1.2% of xylitol, 0.001% of essence and the balance of water are weighed according to mass percentage.
EXAMPLE III
The difference between the embodiment and the first embodiment is that, in the step A1 of the preparation method of the sugar-reducing beverage of chicory root polysaccharide, 0.3% of crude polysaccharide solution, 0.015% of vitamin C, 0.015% of citric acid, 1.8% of xylitol, 0.001% of essence and the balance of water are weighed according to mass percentage.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and should not be taken as limiting the scope of the present invention, which is intended to cover any modifications, equivalents, improvements, etc. within the spirit and scope of the present invention.
Claims (4)
1. A chicory root polysaccharide is characterized in that: the chicory root polysaccharide contains L-JJ pure sugar, and the L-JJ pure sugar consists of 3 monosaccharides, namely mannose, glucose and xylose;
the extraction method of the chicory root polysaccharide comprises the following steps:
s1, taking fresh chicory roots, cleaning with clear water, airing to dry, crushing to powder, and sieving the powder with a 20-mesh sieve;
s2, mixing the powder obtained in the step S1 with deionized water according to the weight ratio of 1:20, and performing hot water extraction to obtain a crude polysaccharide solution;
s3, rapidly cooling the crude polysaccharide solution obtained in the step S2 at low temperature, filtering by using 100 nylon cloth, and removing residues;
s4, adding ethanol into the solution obtained in the step S3 for alcohol precipitation, wherein the concentration of the ethanol is 80%;
s5, vacuum concentrating the solution obtained in the step S4 to one third of the original volume to obtain a concentrated solution;
s6, adding the concentrated solution obtained in the step S5 into Sevage solution to remove protein, and performing gel column chromatography to obtain L-JJ pure polysaccharide after protein removal.
2. The method for extracting chicory root polysaccharide according to claim 1, wherein the method comprises the following steps: in the step S2, the temperature of the hot water is 60 to 80 ℃.
3. The extraction method of chicory root polysaccharide as claimed in claim 1, characterized in that: in the step S6, the Sevage solution is a solution prepared by mixing, by volume, 4:1 in a mixture of n-butanol and chloroform.
4. A method for preparing a hypoglycemic beverage containing chicory root polysaccharides according to claim 1, characterized by comprising the following steps:
a1, weighing 0.1-0.3% of crude polysaccharide solution, 0.005-0.015% of vitamin C, 0.005-0.015% of citric acid, 0.6-1.8% of xylitol, 0.001% of essence and the balance of water according to mass percentage;
a2, mixing the vitamin C, citric acid, xylitol, essence and water weighed in the step A1, and heating to 80 ℃ for sterilization;
and A3, adding the mixed solution obtained in the step A2 into the chicory root crude polysaccharide solution, mixing, sterilizing at the temperature of 115 ℃ for 20 minutes, canning while hot, and quickly sealing to obtain the sugar-reducing beverage containing the chicory root polysaccharide.
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