茯苓中碱溶性多糖的提取及其超微粉碎改性研究  

Extraction of Alkali Soluble Polysaccharide in Poria cocos and Study on Ultramicro Smashing Modification

作　　者：梅光明[1] 李孚杰[1] 沈思[1] 黄文[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2007年第10期278-283,共6页Food Science

基　　金：湖北省科技攻关计划项目(2005AA401C50)

摘　　要：以茯苓为原料,优化茯苓多糖的提取工艺,比较茯苓与茯苓边角料中碱溶性多糖分布水平和结构差异;并利用超微粉碎技术对茯苓多糖和茯苓粉进行微细化处理,比较处理前后其理化性质的变化。结果表明:在温度4℃条件下,料液比为1:40时,采用浓度为0.75mol/L的碱溶液提取8h为茯苓碱溶性多糖的最佳提取工艺;茯苓块中的多糖含量最高,茯苓加工边角料亦可作为多糖加工较好的原材料;较未处理的茯苓多糖粉和茯苓粉,经超微细化处理后,其理化性质有一定变化,更有利于在食品加工中的应用。Taking the Poria cocos as raw materials, this paper developed the optimization of alkali soluble polysaccharide extraction technology, compared the content and structure of polysaccharide in Poria cocos sclerotium and its processing leftover, used the ultramicro smashing method to deal with the polysaccharide and the Poria cocos powder, and compared the change of physical and chemical nature with the native samples.The results showed that the optimized extraction of alkali polysaccharide is as follows： treatment temperature 4℃, concentration of alkali 0.75mol/L, extraction time 8h and the ratio of stuff to alkali solution 1：40, that the polysaccharide content of Poria cocos sclerotium is higher than the Poria cocos processing leftover which could also be a good origin material of polysascharide, and that compared with the native samples, the physical and chemical nature of the ultramicro smashing samples has certain change, which can be better used as food processing stuff.

关 键 词：茯苓菌核 茯苓边角料 茯苓碱溶性多糖 超微细化 

分 类 号：TS245.9[轻工技术与工程—制糖工程]