适合工业化生产的香菇多糖制备工艺的研究  

Industrialized production technology of lentinan

作　　者：宣丽[1] 胡春晓[1] 齐森[1] 顾培洋[1] 

机构地区：[1]沈阳市粮油食品科学研究所,辽宁沈阳110025

出　　处：《中国酿造》2014年第11期131-135,共5页China Brewing

基　　金：沈阳市科学事业费竞争性选择项目(2013)

摘　　要：采用低温水提法对香菇进行预处理可以使后续提取的香菇多糖中蛋白质及黏性物质含量显著下降,便于直接进行喷雾干燥;通过对10种多糖提取方法的比较,确定高温是影响香菇多糖提取率的显著因素,考虑到微波和高压提取目前在生产中无法普及,所以工业生产还是采用沸水浸提法为宜;通过正交试验确定沸水提取香菇多糖的最优工艺为料液比1∶25,柠檬酸调节p H值为4,提取次数为3次,在此条件下香菇多糖提取率最高,喷雾干燥后可获得颜色很淡的香菇多糖粉末。该法使干香菇中80%以上的多糖在短时间内得到有效分离,产品感官性状良好,适合工业化生产。The pretreatm entoflow -tem perature w aterextraction w asused to decrease protein and stickum contentoflentinan,to facilitate directspray drying.B y the com parison of10 kinds ofpolysaccharide extraction m ethod,results show ed thathigh tem perature w as the m ostsignificantfactorin-fluencing the yield oflentinan.C onsidering the m icrow ave and high-pressure extraction are currently hard to be w idespread,so itw as advisable to use boiling w ater extraction in industrialproduction.The optim um process w as determ ined as follow s：solid to liquid ratio 1∶25,pH 4,extraction tim es 3.U nder such condition,the extraction rate oflentinan w as the highest,the color of lentinan w as prim rose by spray drying.M ore than 80%lentinan in the dried m ushroom sw asseparated in a shortperiod oftim e,the sensory property ofthe productw asgood,and so the preparation technol-ogy w assuitable forindustrialproduction.

关 键 词：香菇多糖 提取 柠檬酸 

分 类 号：O658[理学—分析化学]