Purple sweet potato polysaccharide extraction method and use

• Main Authors: WANG JINSONG, ZHANG XINCHAO, PAN JICHENG, WANG WEIDONG, WU YUANYAO
• Format: Patent
• Language: English
• Published: 06.05.2015
• Subjects: CHEMISTRY; COMPOSITIONS BASED THEREON; DERIVATIVES THEREOF; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; ORGANIC MACROMOLECULAR COMPOUNDS; POLYSACCHARIDES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR CHEMICAL WORKING-UP; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a purple sweet potato polysaccharide extraction method and use. The extraction method comprises that polysaccharide is extracted from purple sweet potatoes by a biological enzymolysis technology and through centrifugation, alcohol precipitation, deproteinization and decoloring, high-purity purple sweet potato polysaccharide is obtained. The extraction method has simple processes, high operationality and simple equipment requirements, and greatly improves a purple sweet potato industrial value. An in-vitro test proves that the purple sweet potato polysaccharide has substantial antioxidation activity, can be used in preparation of an antioxidant functional food and has a wide market prospect. The purple sweet potato polysaccharide has a structure capable of changing a RANKL protein and thus it has latent antineoplastic effects. If an anion exchange resin column is used for separation purification, the produced purple sweet potato polysaccharide has higher purity and more substantial biological functions.