蒙古口蘑多糖微波提取技术的研究  

Study on Technique of Microwave Extraction of Tricholoma mongolicum Imai Polysaccharide

作　　者：侯卓[1] 张娜[1] 王大为[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科学》2008年第3期252-255,共4页Food Science

基　　金：国家"十一五"科技支撑计划项目(2006BAD27B07)

摘　　要：以蒙古口蘑为原料,经超临界CO2流体萃取脱脂处理后,采用微波技术提取蒙古口蘑多糖。通过单因素试验和正交试验,确定蒙古口蘑多糖微波提取技术的最佳工艺条件,即:微波功率300W,微波处理时间4min,料液比1:30,原料粒度0.147mm。按此工艺条件提取蒙古口蘑多糖,提取率为31.05%。Tricholoma mongolicum lmai after supercritical CO2 fluid extracted was used as material to extract polysaccharide through microwave. The optimum conditions of extract polysaccharide from Tricholom amongolicum lmai were determined through single factor and orthogonal test： microwave power 300 W, microwave processing time 4 rain, solid-liquid ratio 1：30, material grade size 0.147 mm. Tricholom amongolicum lmai polysaccharides were extracted by above conditions, the extraction rate of polysaccharide was 31.05%.

关 键 词：蒙古口蘑 多糖 微波 超临界CO2流体萃取 

分 类 号：TS201.1[轻工技术与工程—食品科学]