超临界CO2萃取对蒙古口蘑多糖提取率的影响

采用超临界CO2流体萃取技术脱除蒙古口蘑中脂类及色素物质,并研究其对蒙古口蘑多糖提取率的影响。通过正交试验方法确定超临界CO2流体萃取的最佳工艺条件为:萃取压力30MPa、萃取温度45℃、萃取时间60min、CO2流量25L/h,萃取率为2.06%。萃取后所得蒙古口蘑粉为乳白色,风味纯正,脂肪含量0.01%。以其为原料提取蒙古口蘑多糖,多糖色泽乳白,无异味,提取率为6.24%,分别为溶剂处理及未处理试样的4.2倍和1.8倍。

Effect of Extraction Rate of Supercritical CO2 Extraction on Mongolia Mushroom Polysaccharide

To degrease and to decolor on mongolia mushroom through supercritical CO2 fluid extraction, the effects of this methodon polysaccharide extraction were studied . The optimum conditions of supercritical CO2 fluid extraction were determinedthrough orthogonal test: the pressure 30 MPa, temperature 45℃, time 60min, CO2 flow 26L/h. The percentage of extraction is2.11%. The color of product is milk white, the flavor pure and the fat content 0.01%. By using this material to extract the mongoliamushroom polysaccharide, the extraction rate of polysaccharide is 6.24% and the polysaccharide’s color is milk white with nostrange smell. The extraction rate is 4.2 times and 1.8 times in comparison with non- supercritical CO2 fluid extraction andtreatment by solvent respectively.