“香菇”“黑木耳”“玉木耳”多糖的提取工艺研究  

Research on the Extraction Process of the Polysaccharides of"Shiitake Mushrooms","Black Fungus"and"Jade Fungus"

作　　者：耿敏[1] 段立新 于丽静[1] 胡競丹 曹伟东[1] GENG Min;DUAN Lixin;YU Lijing;HU Jingdan;CAO Weidong(Shcool of Food and Biology,Changchun Polytechnic,Changchun,Jilin Province,130033 China;Jilin Medical Secondary Vocational College,Changchun,Jilin Province,130000 China)

机构地区：[1]长春职业技术学院食品与生物学院,吉林长春130033 [2]吉林省医药中等职业学校,吉林长春130000

出　　处：《科技资讯》2023年第23期127-131,共5页Science & Technology Information

基　　金：2021年度长春市科技发展计划项目重点研发计划应用基础研究专项(项目编号:21ZY60);2021年度长春职业技术学院应用技术研发服务项目(项目编号:02-3-2-SP020)。

摘　　要：食用菌具有丰富的营养价值以及食疗作用,在我国有几千年的食用历史。通过热水煮提,乙醇醇沉的方式,从香菇、黑木耳及玉木耳这3种食用菌中提取水溶性食用菌总多糖。通过对比香菇、黑木耳、玉木耳这3种食用菌在不同料液比、不同提取温度、不同提取时间、不同提取次数下的提取率,获取3种食用菌最佳提取条件,优化提取工艺。Edible fungi have rich nutritional value and therapeutic effects,and they have been eaten for thousands of years in China.This paper extracts the total polysaccharides of water-soluble edible fungi from three edible fungi,namely shiitake mushrooms,black fungus and jade fungus,by the methods of boiling and extracting with hot water and sinking with ethyl alcohol.By comparing the extraction rates of the three edible fungi of shiitake mushrooms,black fungus and jade fungus under different solid-liquid ratios,different extraction temperatures,different extraction times and different extraction times,the optimal extraction conditions of the three edible fungi are obtained,and the extraction process is optimized.

关 键 词：香菇 黑木耳 玉木耳 食用菌多糖 水提醇沉 提取工艺 

分 类 号：S646[农业科学—蔬菜学]