Polysaccharides Extraction Method Optimize And Different Varieties Content Determination In Chinese Chestnut Kernel

Polysaccharide, an important active material, is widely exist in plants, and have a wide prospect of development and application due to its unique active function. Based on the experimental materials for yanshan chestnut(Castanea mollissima Blume) kernel, research on the means of different extraction of polysaccharide in Chinese chestnut kernel, to optimize the extraction technology of chestnut polysaccharide, and then the optimal conditions for Chinese chestnut kernel polysaccharide were obtained by means of ultrasound-Assisted Extraction. The results are as follows:1. Polysaccharides were extracted from chestnut using hot water extraction and microwave-assisted extraction and hydrochloric acid-assisted extraction and ultrasound-assisted extraction. The optimal conditions of ultrasonic extraction were: extraction temperature30℃, liquid-solid ratio40:1(mL:g), extraction time50min, ultrasonic power870W, the yield of polysaccharides was26.25%.2. To optimize the decolorization technology of polysaccharide active carbon. The decolorization technology of polysaccharides active carbon was optimized using orthogonal experiment with temperature, time and the content of active carbon as factors and the content of polysaccharides and the decoloring rate as indexes. The optimal decolorization technology was as follows:temperature:40℃; the content of active carbon was2%, and the stirring time was30min, the decoloration technology is applicable for industrialized production. The polysaccharide of chinese chestnut has three GPC peak, its Mw were7.6min,2.31×105Da,13.4min,3.71×103Da,14.5min,6.36×102Da.3. The study results show that the polysaccharides contents in different varieties (families) are significantly different; the contents in Yanlong, Yanshanzaofeng and Daomazhai chestnut are relatively higher.4. The study results show that the total sugar contents in different varieties (families) are significantly different, the contents in Yanlong, and Xiahexi6and Dabanhong chestnut are relatively higher. The study results show that the reducing sugar contents in different varieties (families) are significantly different, the contents in Yanlong, and Qianxi5chestnut are relatively higher. The study results show that the starch contents in different varieties (families) are significantly different, the contents in Yanlong, and Qianxi4chestnut are relatively lower.