食用菌中多糖与锌离子配合工艺优化  

Optimization of chelation of polysaccharide from shiitake mushroom with zinc ion

作　　者：陈平[1] 杜佳[1] 孙胜敏[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《哈尔滨商业大学学报（自然科学版）》2015年第1期18-22,27,共6页Journal of Harbin University of Commerce：Natural Sciences Edition

基　　金：黑龙江省自然科学科学基金(B200906)

摘　　要：采用食用菌为原料,采用微波辅助热水解提取法提取出复合多糖,并用凝胶树脂对提取液中复合多糖进行纯化.对复合多糖与锌离子配合反应及产物进行初步的探讨研究.确定最佳的反应条件为反应温度为60℃、反应时间为60 min、p H值为9.0,在此条件下,锌离子∶多糖配合比为1∶1(物质的量比).采用红外光谱对产物进行了表征.Compound polysaccharide was extracted using microwave -assisted thermal hy- drolysis extraction method with edible fungus as raw materials and purified by Gel resin. The chelation between compound polysaceharide and zinc ion was preliminarily investigated. The optimal chelation condition was a reaction at 60℃, pH = 9.0 for 60 min, and a molar ratio between zinc ion and polysaccharide of 1： 1. The product was characterized by infrared spec- troscopy

关 键 词：复合多糖 配合 锌离子 

分 类 号：S646[农业科学—蔬菜学]