香菇多糖的提取工艺比较

本实验以香菇为原料，应用酶解法提取香菇多糖。考察了影响实验的因素即酶用量、酶制剂作用时间、作用温度和pH值对酶解法提取率的影响。并将酶解提取方法与传统提取方法进行分析比较。利用红外光谱和紫外吸收光谱分析浸提物。混合酶解提取法香菇多糖最高提取率为12.90%，比传统水浴浸提法高出6.26%，在时间上仅用了传统方法的1/3。其产品在紫外吸收时，粗产品杂质含量少，比传统浸提方法更接近标准品。研究结果表明，混合酶解法提取香菇多糖的方法优于传统水浴浸提法。

Study on Comparison of Extraction Methods of Lentinan

In this research, with Lentinus edodes as raw material, the lentinan was extrated by enzymolysis method, The factors affecting extraction such as extraction time,reaction temperature, enzyme dosage and pH value were studied, and enzmolysis method was compared with traditional extrction method. The extraction product analyzed by infrared spectrogram and ultraviolet spectrogram. The highest extraction rate of admixture enzymolysis method is 12.90% and higher 6.26% than that of traditional extraction by heat water, Meanwhile, the impurity content in product is the lowest among the three methods, and the quality approaches to the standard of pure arabinogalactan much more. The results of experiment indicated that the admixture enzymolysis method is superior to traditional extraction by heat water and microscope wave.