FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (2): 251-256.

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Preliminary Study on Functional Component and Functional Activities of Waste Slurry Derived in Processing Water Chestnut Starch

 LIU  Xin, ZHAO  Li-Chao, ZHOU  Ai-Mei   

  1. College of Food Science, South China Angricultural University, Guangzhou 510640, China
  • Online:2006-02-15 Published:2011-09-05

Abstract: In this paper the waste slurry produced in the production of water chestnut starch was used as raw material to extract, separate and purify a kind of functional compound. Its main components, chemical constitution and functional activities were then analyzed. Solvents were first used to prepare crude functional compounds followed by separation and purification with chromatography to get pure functional compound. Then GC-MS (gas chromatography-mass spectrum) was used to analyze its chemical constitution. Finally, its curative effects were assayed by checking antimicrobial spectrum, antibiotic effects in mice by swelling ears of mice induced by xylene, by swelling hind paws of rats induced by egg white and by writhing test in mice. The results showed that the functional compound extracted from the waste slurry was 24-ethylcholesta-△7-cholesterol. It had obvious antimicrobial effects on bacteria in vivo and in vitro, and had inhibited many kinds of inflammation. Also it showed visible activities on easing pain caused by acetic acid.

Key words:  , chufa; waster slurry; functional component; functional activities;