摘要
主要讨论了热水浸提法提取菌多糖的工艺流程及工艺条件。食用菌子实体和菌丝体经热水提取,Sevage法去除蛋白质,乙醇沉淀等处理,得到多糖。从不同方面对菌多糖的分离、纯化条件进行优化研究。通过单因子实验,提出了影响菌多糖得率的几个主要因素,并通过正交实验进一步优化提取工艺条件,确定影响菌多糖得率的主次因素分别为乙醇浓度、浸提比和提取时间,实验表明,杏鲍菇在原料/水=l∶20,提取时间3.5h,乙醇浓度为75%时提取效果最佳。用此工艺条件,可得到较为理想的结果。
The technology and condition of extraction were studied in this paper, of which hot water extraction was used to extract polysaccharide from edible fungi. Polysaccharide was extracted by hot water from fruit-body and mycelium of edible fungi and its protein was eliminated, then it was precipitated by alcohol. The condition of isolating and purifying were chosen from different experiments. A few main factors that affected the extracting rate were determined by the experiments of single factor. The extracting technology was chosen by orthogonal. Finally, the main factors from more important to less in affecting the extracting rate are as follows: alcohol concentration, raw material and water ratio and extracting time. The result showed that the best technology are that raw material and water ratio is 1∶20, extracting time is 3.5 hours,alcohol concentration is 75%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第2期98-100,共3页
Science and Technology of Food Industry
关键词
热水浸提法
食用菌多糖
提取工艺
得率
工艺条件
polysaccharide
extracting rate
primary factor and secondary factor
technique condition
