| 超声波法提取珍珠香菇多糖的工艺研究 |
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| 引用本文： | 魏海香,梁宝东.超声波法提取珍珠香菇多糖的工艺研究[J].食品研究与开发,2012,33(9):49-52. |
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| 作者姓名： | 魏海香 梁宝东 |
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| 作者单位： | 济宁学院生命科学与工程系,山东曲阜,273155 |
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| 基金项目： | 济宁市重大科技专项(200701002);济宁学院科研基金(2009KJLX09) |
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| 摘 要： | 利用超声波技术提取珍珠香菇多糖.以珍珠香菇多糖提取率为考察指标,在单因素试验基础上,通过正交试验探讨了超声时间、超声功率、料液比、提取温度对珍珠香菇多糖提取率的影响.确定利用超声波提取珍珠香菇多糖的最佳工艺参数为:超声功率160W,超声时间60 min,料液比为1:25,提取温度60℃.所得香菇多糖提取率为7.71％.
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| 关 键 词： | 超声波法 珍珠香菇多糖 单因素试验 正交试验 |
Study on Ultrasonic Extraction Technology of Lentinan |
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| WEI Hai-xiang
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LIANG Bao-dong.Study on Ultrasonic Extraction Technology of Lentinan[J].Food Research and Developent,2012,33(9):49-52. |
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| Authors: | WEI Hai-xiang LIANG Bao-dong |
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| Affiliation: | (Department of Life Sciences and Engineering,Jining University,Qufu 273155,Shandong,China) |
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| Abstract: | Ultrasound technology has been put into the extraction of Lentinan.The main purpose is discussed by orthogonal material to liquid ratio,extraction time,extraction temperature,ultrasonic power on the extraction yield of mushroom polysaccharides,The results showed that the optimal extraction parameters: ultrasonic power 160 W,extraction time 60 min,material to liquid 1∶25,extraction temperature 60 ℃.The mushroom polysaccharide extraction efficiency was 7.71 %. |
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| Keywords: | ultrasonic mushroom polysaccharide single factor experiment orthogonal test |
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