超声波法提取平菇粗多糖的工艺优化研究  

Process optimization Studies of Ultrasonic Extracting Polysaccharide of Oyster Mushroom

作　　者：张志军[1] 李淑芳[1] 薛照辉[2] 唐柳[1] 马晶[2] 

机构地区：[1]天津市林业果树研究所,天津300112 [2]天津大学,天津300072

出　　处：《天然产物研究与开发》2010年第B08期142-145,共4页Natural Product Research and Development

摘　　要：本文采用超声波法对平菇的水溶性粗多糖进行提取优化研究。通过单因素试验和正交优化试验确定超声波法提取平菇水溶性多糖的条件为：超声波功率700W，提取时间20min，料液比1：30，提取次数2次，多糖得率为7．25％。与传统水浸提法相比，超声波法提取平菇多糖得率高、提取时间短，开发前景广阔。Water soluble crude-polysaccharide of oster mushroom were extracted by ultrasound and process optimization were studied by single factor and orthogonal tests. The results were extracting rate 7.25% when ultrasonic power was 700W ,time 20min, solid-liquid ratio 1 ： 30 ,two times of extracting and extracted yield rate of ultrasonic extracting was higher, ectracting time was shorter and the prospects was wider than raditional water extracting.

关 键 词：平菇 超声波法 水溶性粗多糖 

分 类 号：TS201.1[轻工技术与工程—食品科学]