超声波技术优化姬松茸水溶性粗多糖的提取工艺及含量测定  

Grading-up hydrophilic polysaccharides extracted from Agaricus Blazei Murill with ultrasound and assaying

作　　者：霍俊凤[1] 汉丽梅[1] 马吉飞[2] 

机构地区：[1]沈阳农业大学畜牧兽医学院,沈阳110161 [2]天津农学院动物科学系,天津300384

出　　处：《食品科技》2007年第12期94-96,共3页Food Science and Technology

基　　金：天津市高等学校科技发展基金项目(20031705)

摘　　要：采用超声波技术对姬松茸中水溶性粗多糖提取工艺进行了优化,并用硫酸-蒽酮法测定了姬松茸多糖的含量。结果表明在超声功率140W、超声时间15min、提取温度80℃的条件下进行提取,多糖提取率最高,并且粗多糖中多糖纯含量为91.87%。The experiment adopts ultrasound wave technology to improve the method of polysaccharides extraction from Agadcus Bleiza Murill by water, its content was determined by colorimetry of sulfuric acid anthrone. The results show that the extraction rate of polysaccharides is max when 140W ultrasound power is used for 15min and extraction temperature was 80℃, the content of pure polysaccharides is 91.87%.

关 键 词：超声波 姬松茸多糖 提取工艺 含量测定 

分 类 号：TS201.1[轻工技术与工程—食品科学]