猪苓多糖的提取工艺优化  

The Optimization of Polysaccharide Extraction Condition from Polyporus umbellatus

作　　者：杜娟娟[1] 刘梦婷 李飞[1] 

机构地区：[1]南京师范大学泰州学院化学与生物工程学院,江苏泰州225300

出　　处：《安徽农业科学》2015年第25期36-37,共2页Journal of Anhui Agricultural Sciences

基　　金：江苏省大学生实践创新项目;泰州市社会发展项目(TS019)

摘　　要：[目的]探究猪苓多糖超声波提取的最佳条件,为更好地开发利用猪苓提供可靠的依据。[方法]采用超声波提取的方法,通过单因素试验,对猪苓多糖提取工艺进行优化。[结果]猪苓多糖提取的最优工艺条件:固液比为1∶40(g∶ml),提取时间为60 min,最适提取温度为70℃,超声功率为100 W。[结论]与常规的水提取法比较,超声提取能显著提高猪苓多糖含量、缩短提取时间、减小料液比和降低提取温度。[ Objective ] The aim was to study the best extraction condition of polysaccharide from Polyporus umbeUatus, and provide reliable basis for better development and utilization of Polyporus umbellatus. [ Method] The extraction condition of polysaecharide from Polyporus umbellatus was optimized with ultrasonic extraction method by the single-factor method. E Result] The results showed that the Polysaceharide extraction rate reached maxmium under the optium extraction conditions of 1：40 of solid-liquid ratio,60 min, 70 ℃ and ultrasonic power 100 W. [ Conclusion ] Compared with conventional water extraction, ultrasonic extraction could significantly improve polysaeeharide content, shorten extraction time, reduce the material liquid ratio and decrease the temperature of extraction.

关 键 词：猪苓 多糖 超声波提取 单因素 

分 类 号：S188[农业科学—农业基础科学] Q539[生物学—生物化学]