摘要
目的:建立一种简便获取香菇柄多糖较高提取率的测定方法,为香菇柄中多糖的利用提供依据。方法:采用超声波辅助法提取香菇柄多糖,通过单因素试验探讨液料比、提取时间以及超声温度对多糖提取的影响,同时用正交试验方法获取多糖提取率较高的最优条件。结果:通过正交实验设计优化超声波辅助法提取多糖的最佳工艺条件为:液料比35:1(m L/g),提取时间70min,提取温度50℃。结论:在该最优条件下验证实验结果多糖提取率平均为4.80%。
Objective： To establish a convenient access of determining the higher polysaccharide extraction of shii-take stipe to provide the basis for the use of the polysaccharide in shii-take stipe. Methods： Use ultrasonic-assisted method to extract the polysaccharide in shii- take stipe. The single factor experiment is used to discuss the influence of liquid-to-solid ratio, extraction time and ultrasonic temperature on polysaccharide extraction. Use orthogonal experimental design to obtain the optimal conditions of high polysaceharide extraction. Results： The optimum technological conditions of the ultrasonic-assisted polysaccharide extraction are obtained by the orthogonal experimental design： liquid-to-solid ratio 35：1 （mL/g）, extraction time 70rain, extraction temperature 50℃. Conclusion： Under the optimal condition, the experiment result is verified that the average of polysaccharide extraction is 4.80%.
出处
《价值工程》
2016年第3期137-139,共3页
Value Engineering
关键词
香菇
超声波辅助法
多糖
shii-take
ultrasonic-assisted
polysaccharide
