超临界CO_2萃取对蒙古口蘑多糖提取率的影响  

Effect of Extraction Rate of Supercritical CO2 Extraction on Mongolia Mushroom Polysaccharide

作　　者：王大为[1] 单玉玲[1] 图力古尔[2] 

机构地区：[1]吉林农业大学食品工程学院,吉林长春130118 [2]吉林农业大学农学院,吉林长春130118

出　　处：《食品科学》2006年第3期107-110,共4页Food Science

基　　金：国家"十五"重大科技攻关专项(2001BA501A01)

摘　　要：采用超临界CO2流体萃取技术脱除蒙古口蘑中脂类及色素物质,并研究其对蒙古口蘑多糖提取率的影响。通过正交试验方法确定超临界CO2流体萃取的最佳工艺条件为:萃取压力30MPa、萃取温度45℃、萃取时间60min、CO2流量25L/h,萃取率为2.06%。萃取后所得蒙古口蘑粉为乳白色,风味纯正,脂肪含量0.01%。以其为原料提取蒙古口蘑多糖,多糖色泽乳白,无异味,提取率为6.24%,分别为溶剂处理及未处理试样的4.2倍和1.8倍。To degrease and to decolor on mongolia mushroom through supercrifical CO2 fluid extraction, the effects of this method on polysaccharide extraction were studied. The optimum conditions of supercritical CO2 fluid extraction were determined through orthogonal test： the pressure 30 MPa, temperature 45 ℃, time 60min, CO2 flow 26L/h. The percentage of extraction is 2.11%. The color of product is milk white, the flavor pure and the fat content 0.01%. By using this material to extract the mongolia mushroom polysaccharide, the extraction rate of polysaccharide is 6.24% and the polysaccharide＇ s color is milk white with no strange smell. The extraction rate is 4.2 times and 1.8 times in comparison with nonsupercritical CO2 fluid extraction and treatment by solvent respectively.

关 键 词：蒙古口蘑 多糖 超临界CO2 流体萃取 

分 类 号：S646.1[农业科学—蔬菜学]