摘要
采用超声波循环萃取设备提取姬松茸多糖,以多糖提取得率为考察指标,通过单因素实验研究提取温度、超声功率、投料比、提取时间等4个因素对姬松茸多糖提取效果的影响。结果表明姬松茸多糖超声波循环提取的最佳条件为:提取温度40℃,超声功率600 W,投料比8%,提取时间20 min。
A new natural product extraction technology, ultrasonic cycling extraction, was applied to extract polysaccharide from the fruiting bodies of Agaricus blazei Murill. The optimal conditions are investigated by four single factor experiments, with ex- traction yield of polysaccharide as index. The best technical parameters were as follows： ultrasonic extraction temperature was 40℃, ultrasonic power was 600 W, the material and liquid ratio was 8% （w·v-1）, extracting time was 20 min.
出处
《中国食用菌》
2017年第4期45-47,共3页
Edible Fungi of China
基金
福建省属公益类科研院所专项(2015R1020-4)
福建省属公益类科研院所专项(2015R1020-7)
关键词
姬松茸
超声波循环提取
多糖
Agaricus blazei Murill
uhrasonic cycling extraction
polysaccharide
