摘要
随着食用菌产业的发展,毛木耳多糖的开发利用受到广泛关注。本文综述了毛木耳多糖提取的研究进展,并对浸提方法、毛木耳粉粒径、料液比、浸提温度、浸提次数及浸提pH6个影响毛木耳多糖提取因素进行了系统的总结和概括,为毛木耳多糖提取提供参考。
With the vigorous development of edible fungi, the exploitation of Polysaccharide from Auricularia Poly- tricha Sacc had received more and more attention. In this study, the extraction of Polysaccharide from Auricularia Polytricha Sacc were reviewed in detail, six factors of extraction of Polysaccharide from Auricularia Polytricha Sacc were summarized and generalized which included extracting method, particle size of Aurieularia Polytrieha Saec, raw material and water ratio, extracting temperature, extracting time, extracting times and extracting pH. It provid- ed guidance for extraction of polysaccharide from Auricularia Polytricha Sacc.
出处
《食品与发酵科技》
CAS
2014年第4期89-92,共4页
Food and Fermentation Science & Technology
基金
毛木耳营养粉的研制和产业化开发(2013XM035)
毛木耳多糖高效提取技术研究和产品开发(2013XM069)
关键词
毛木耳
多糖提取
影响因素
Auricularia Polytricha Sacc
extraction of Polysaccharide
impact factors
