超声波强化提取黑鲍菇粗多糖工艺优化  

Optimization of Extraction Technology of Crude Polysaccharide from Black Pleurotus Ostreatus

作　　者：姜华[1] 蔡德华[2] 姜晓萍[1] 

机构地区：[1]鲁东大学化学与材料科学学院,山东烟台264025 [2]鲁东大学生命科学学院,山东烟台264025

出　　处：《化学与生物工程》2008年第6期72-73,共2页Chemistry & Bioengineering

摘　　要：采用超声波强化热水浸提法提取黑鲍菇崑1粗多糖,考察了水料比、提取温度、提取时间和超声波处理时间对粗多糖得率的影响。确定黑鲍菇崑1粗多糖的最佳提取工艺条件为:水料比40∶1(mL∶g)、提取温度60℃、提取时间3 h、超声波处理时间15 min,在此条件下粗多糖得率为6.907%。The extraction conditions of crude polysaccharide from black Pleurotus ostreatus were studied with ultrasonic wave assisted hot water extraction method. The effects of the ratio of water to material, extraction time,extraction temperature, ultrasonic treatment time on the extraction rate of crude polysaccharide were investigated. The results showed that the optimum extraction conditions were as follows：the ratio of water to material was 40 ： 1（mL ： g）, extraction temperature was 60℃, extraction time was 3 h , ultrasonic treatment time was 15 min. The extraction rate of crude polysaccharide was 6. 907% under these conditions.

关 键 词：黑鲍菇 粗多糖 提取 

分 类 号：TQ028[化学工程] TS201.1[轻工技术与工程—食品科学]