Researches On The Preparation Technology Of Konjac Ceramide

Konjac is a kind of herb belonging to the Araceae. It has been cultured for a long time in the history of China, India, Japan and some Southeast Asian countries. The main component of konjac is Glucomannan (about40%to65%), and other components include proteins, glucose, xylose, cellulose, alkaloids, cinnamaldehyde, deep alcohol flavonoids, lupeol, bee flower alkoxy, ascorbic acid, ceramide, etc. For these reasons, konjac has very high values in many aspects.As one of the plant resources in China, Konjac has been widely used in the food and medical industries because of the special structure and biological activity of the main active ingredient-konjac glucomannan. Meanwhile, konjac also is a main source of ceramide, which is the biologically active substance condensed by sphingosine and fatty acid. Because of its diverse biological and pharmacological function, ceramide becomes an important functional ingredient used in food, health products, and especially cosmetics.This paper studied the extraction of ceramides from konjac. It compared the contents of four kinds of konjac ceramides and the effects of Konjac flour quality after extracted ceramide from different konjac powder. The optimal extraction condition was determined through the orthogonal experiments:95%ethanol concentration, extraction time8h, temperature80℃, solid-liquid ratio1:10.Through HPLC-ELSD, CerⅡ from four kinds of konjac was analyzed. The results showed that the content of konjac ceramide varied in different species. Among these konjac, M4had the highest CerⅡcontent of43.75μg/g.Under the optimal extraction conditions, we extracted ceramide from konjac powder, konjac purified powder by dry method and wet method respectively. After that, our team detected the extraction amount of ceramide from these three kinds of konjac powder and then compared the difference of viscosity and glucomannan content in three kinds of konjac powder before ceramide extaction and after. The results showed after extraction, the viscosity and glucomannan content in three kinds of konjac powder were all promoted. Especially konjac powder was best in the content of ceramide, viscosity and glucomannan content after the ceramide extractiont.