| 超声波辅助香菇多糖的水浸提取工艺条件研究 |
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| 引用本文： | 刘一,杨平,季琳琳.超声波辅助香菇多糖的水浸提取工艺条件研究[J].中国酿造,2013,32(5):111. |
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| 作者姓名： | 刘一 杨平 季琳琳 |
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| 作者单位： | 沈阳师范大学,辽宁沈阳,110034 |
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| 摘 要： | 利用超声波辅助热水浸提法提取香菇中的多糖,采用正交试验方法优化了工艺条件,结果表明,采用正交试验优化影响香菇多糖得率的主次因素顺序为温度＞料液比＞时间.最佳的提取工艺参数为:浸提温度70℃,浸提时间120min,料液比1∶60 (g∶mL).在此条件下香菇多糖得率可达3.37％.
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| 关 键 词： | 多糖 正交试验 水浸提取 香菇 |
Technology of ultrasonic assisted water immersion extraction for lentinan |
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| LIU Yi,YANG Ping,JI Linlin.Technology of ultrasonic assisted water immersion extraction for lentinan[J].China Brewing,2013,32(5):111. |
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| Authors: | LIU Yi YANG Ping JI Linlin |
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| Affiliation: | Shenyang Normal University, Shenyang 110034, China) |
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| Abstract: | Technology of ultrasonic assisted water immersion extraction for lentinan was focused on. Orthogonal test method was used to optimize the process conditions, and the results showed that, the primary and secondary factors sequence which effect lentinan rate were temperature, feed liquid ratio, time. The best extraction technology parameter were leaching temperature 80℃, leaching time 90min, feed liquid ratio 1∶60 (g/ml). Under these conditions lentinan yield could reach 3.93%. |
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| Keywords: | polysaccharide orthogonal test water immersion extraction Lentinus edodes |
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