袖珍菇多糖提取的研究  

The Extract and Research on Pocket Mushroom Polysaccharides

作　　者：王蓓[1] 

机构地区：[1]江苏省扬州商务高等职业学校,江苏扬州225127

出　　处：《食品研究与开发》2014年第2期29-34,共6页Food Research and Development

摘　　要：以袖珍菇为原料进行多糖技术提取研究。通过单因素试验和正交试验,研究对袖珍菇热水提取的工艺条件中料液比、时间、温度、浸提次数、醇沉条件对袖珍菇多糖提取率的影响,从而得到最佳工艺条件组合:料液比:1∶40(mg/mL),浸提温度:80℃,浸提时间:2 h,醇沉时乙醇浓度:70%,醇沉时间:4 h,醇沉温度:25℃。Extracting technology research based on pocket mushroom were studied. By single factor and orthogonal experiment,hot water extraction of pocket mushroom in the process conditions ratio,temperature, time and times, alcohol extraction of pocket mushroom polysaccharides conditions. To get the best technological conditions, the ratio of material to liquid were 1：40 （mg/mL） extraction temperature -80℃, extraction time ： 2 h, ethanol concentration ： 70 % alcohol, time ：4 h, temperature ： 25℃.

关 键 词：袖珍菇 多糖 提取 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]