山榛蘑多糖提取工艺研究  

Study on extraction technology of polysaccharides from Armillaria mellea

作　　者：邵信儒[1] 孙海涛[1,2] 赵晓春[1] 

机构地区：[1]通化师范学院,制药与食品科学系,吉林通化134000 [2]吉林农业大学研究生院,吉林长春130000

出　　处：《食品工业科技》2010年第2期224-225,228,共3页Science and Technology of Food Industry

基　　金：吉林省教育厅"十一五"科学技术研究项目(2008375)

摘　　要：以山榛蘑为原料,采用热水浸提法提取山榛蘑多糖。在单因素实验的基础上,通过正交实验进一步优化提取工艺条件,确定影响山榛蘑多糖提取率的主次因素分别是料液比、浸提时间、浸提次数和浸提温度。结果表明,最佳工艺条件是料液比1∶25,浸提温度95℃,浸提时间5h,浸提次数3次,多糖得率达4.81%。Using Armillaria mellea as material, polysaccharide was extracted by hot water.The optimal conditions were obtained by orthogonal test on the basis of single factor test.The primary and secondary factors on extraction of polysaccharides respectively were the ratio of water to material, extraction time, extraction times and temperature of water.The results indicated that the optimal conditions by orthogonal test as following：the ratio of water to material was 1：25, temperature of water was 95℃, time 5h and times of extraction 3.At this time, the extraction of poiysaccharides was 4.81%.

关 键 词：山榛蘑 多糖 提取工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]