云南松茸多糖提取方案优化及其测定  

Optimization and Determination of Polysaccharide Extraction from Tricholoma matsutake Fruiting Body in Yunnan Province

作　　者：魏晓梅 吴丽芳 柏旭 陶丽丽 

机构地区：[1]曲靖师范学院生物资源与食品工程学院云南高原生物资源保护与利用研究中心,云南曲靖655011

出　　处：《中国食用菌》2018年第1期46-49,共4页Edible Fungi of China

基　　金：云南省曲靖师范学院校级课题(2012NQ030)

摘　　要：以提取松茸多糖为目标,对热水提取多糖方法中可能较大影响提取效果的浸提时间、浸提温度、料液比和醇沉时使用的乙醇浓度这四个因素分三个水平进行优化,筛选松茸粗多糖最佳提取条件,并比较2个不同采集地的松茸粗多糖含量。结果表明,云南松茸多糖提取最佳试验组合为A_2B_1C_2D_3,即80℃浸提3 h,料液比1:15,95%乙醇沉淀。其中采集自楚雄野生松茸的多糖提取量大于香格里拉野生松茸的多糖提取量。本研究为进一步利用和开发松茸的保健产品提供理论支持。In order to study the best method to extract the polysaccharide from Tricholoma matsutake fruiting body, four factors, such as extracted time, extracted temperature, ratio of material to solution and concentration of ethanol preciption with three levels, were optimized in three levels. The optimum extraction conditions of crude polysaccharides from T. matsutake were screened, and the content of crude polysaccharides in two different sites were compared. The results showed that the experiment combination was A2B1C2D3, such as at 80℃ for 3 h, the ratio of solid to liquid with 1：15 and 95% ethanol precipitation, it could get the most ideal extraction results. The content of polysaccharide from T. matsutake fruiting body in Chuxiong were more than that in Xianggelila. This study provides theoretical support for the further utilization and development of health products of T. mats utake.

关 键 词：松茸 多糖提取 对比分析 

分 类 号：S646.9[农业科学—蔬菜学]