摘要
分别以干松口蘑子实体和菌丝体为原料,针对松口蘑多糖提取工艺中提取时间、温度、料液比3个主要因素与松口蘑多糖提取量的关系进行正交分析试验。得到的最佳结果为提取时间1h,温度80℃,料液比1∶40,多糖的提取率可达6.9%。通过薄层层析试验确定了子实体多糖和菌丝体多糖成分的区别和联系,用乌氏黏度计测定了多糖的特性黏度。认为松口蘑子实体提取多糖和菌丝体胞外多糖化学特性相近的多糖。
The experiment took dry Tricholoma matsutake fruiting body and mycelium as raw materials.Orthogonal test were done in three factors,which were time,temperature and the ratio between Tricholoma matsutake and water.The results showed that time 1 h,temperature 80℃,and the ratio between Tricholoma matsutake and water 1∶40.That could get 6.9% polysaccharide.We used TLC to find the differences and the relations between polysaccharide of Tricholoma matsutake fruiting body and mycelium,determined intrinsic viscosity with Ubbelohde viscometer and found their chemical properties were nearly the same.
出处
《中国酿造》
CAS
北大核心
2008年第11X期42-45,共4页
China Brewing
关键词
松口蘑
多糖
提取量
薄层层析
乌氏黏度计
Tricholoma matsutake
polysaccharides
extracting content
TLC
Ubbelohde viscometer
