作　　者： ; ; ; ;

机构地区： 黑龙江八一农垦大学食品学院

出　　处： 《黑龙江八一农垦大学学报》 2011年第3期47-50,共4页

摘　　要： 为提高金针菇多糖的得率,采用超声波法辅助热水浸提进行金针菇多糖的制备。以干金针菇粉末为原料,正交试验综合分析超声波辅助提取金针菇多糖的得率。浸提过程中的主要因素依次为浸提温度、超声波处理时间、液料比对粗多糖得率的影响较大,确定了金针菇粗多糖浸提的最佳工艺条件,浸提温度55℃,超声波处理时间70 min,液固比20∶1。在此优化条件下,测得金针菇粗多糖的得率为8.77%。超声波辅助热水浸提法比较于传统水提法在多糖的提取率和时间上优势更明显。 To increase the yield rate of Flammunlina velutipes,ultrasonic-assisted hot water extraction was adopted preparation Flammunlina velutipes polysaccharide.As raw material,the dry flammunlina velutipes powder was studied on yield Flammunlina veluties polysaccharides under the ultrasonic assisted extraction that were comprehensive analyzed by orthogonal experiment.Experimental results showed that the major factors on extraction process were extraction temperature,ultrasonic time and liquid ratio,these factors had large influence on yield of polysaccharides.The optimum extraction conditions on Flammunlina veluties polysaccharides were determined that the extraction temperation were 55 ℃,the ultrasonic time was 70 min,liquid and solid ratio was 20∶1.With these conditions the yield of Flammunlina veluties polysaccharides was 8.77%.Ultrasonic-assisted Hot Water extraction was more preferable on the traditional water extraction obviously.

关 键 词： 超声波 提取 金针菇 多糖

领　　域： [农业科学] [农业科学]