Ear polysaccharide - Names and Identifiers
Ear polysaccharide - Physico-chemical Properties
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Ear polysaccharide - Introduction
It is a natural polysaccharide extracted from Huaier (Auricularia auricula-judae). It has the following properties:
1. physical properties: white or light yellow solid, soluble in water, a colloidal solution.
2. chemical properties: mainly composed of glucose, mannose and other naphthalene diphenols. It has the characteristics of high temperature resistance, strong stability and good biodegradability.
has a wide range of uses:
1. food industry, can be used as a thickener, stabilizer and emulsifier. Can be used to make jelly, ice cream, pasta and other food, increase its viscosity and taste.
2. In the field of medicine, it has been found to have pharmacological effects such as antioxidant, anti-inflammatory and anti-tumor. It can be used to treat cardiovascular disease, cancer and immune regulation.
The preparation method of
generally includes the following steps:
1. Extraction: After removing the impurities from the dried Sophora japonica, the polysaccharide is extracted with an appropriate solvent.
2. Separation: The polysaccharide is separated from the extraction solution by acid-base treatment, ion exchange chromatography and other methods.
3. refining: through filtration, concentration and other methods to remove impurities, get pure.
It is safe under normal circumstances, but the following safety information still needs to be paid attention to during use:
1. Before use, local allergy test should be carried out to ensure that the individual has no allergic reaction.
2. during use, it should be used in accordance with the instructions and dosage provided by the manufacturer.
3. If allergic symptoms occur, immediately stop using and seek medical attention.
4. long-term or large dose use may lead to gastrointestinal discomfort and other symptoms, it is recommended to follow the doctor's advice to drink.
Please consult a professional doctor before use and follow the relevant instructions for use.
Last Update:2024-04-09 21:21:28