Extraction And Application Of The Oliogosaccharide From Carrot

The oligosaccharide is the main nutrient component in carrot .It has important biological activities. For instance, it can promote the proliferation of bacillus bifidus, improve the enteral enviroment. In addition, as an edulcorant the oligosaccharide has its distinct function, such as un-digest, reducing lipid and cholesterin in the blood, improving enteral microflora, promoting the growth of animals, anti-eurodontia, and anti-diabetes.Various methods of extracting oligosaccharide were compared in this paper, and the technology for preparation of the oligosaccharide from carrot was optimized. The material was first extracted with water for 2 hours, and the ratio of the solid-liquid is 1:10. The extraction step was repeated twice. Then the extraction was treated with MeOH or EtOH in order to remove the impurity such as polysaccharides which was insoluble in alcohol. Comparing the yeilds of the two methods in this study, precipitaion of the oligosaccharide with the combined solution of ethanol-methanol is better than ethanol alone. The extraction was precipitated, the supernatant was deproteined by chloroform-n-butanol and decolorized with powder of absorbite, spray-dried. The yeild is 73.5%.In this paper, the application of the oligosaccharide from carrot in the elaboraion of streamed bread was studied. The results indicated that the oligosaccharide can delay the aging of starch, prolong the expiration date of the production. In addition, it can improve the internal structure and tastiness of streamed bread.