摘要
目的:为加快香菇多糖的提取速率,提高浸膏中香菇多糖的含量。方法:采用内部沸腾法提取香菇多糖,采用少量的乙醇润湿物料使多糖溶出,然后加入热水让物料内部的乙醇沸腾,快速把多糖提取出来。结果:在乙醇体积分数为20%、提取用热水量为物料的25倍及热水温度在90℃时,提取过程在5min完成,提取液经浓缩与醇沉,香菇多糖的提取率为5.05%,浸膏中香菇多糖含量为51.6%。结论:与传统法相比,新的提取方法的多糖提取率提高0.18%、浸膏中多糖含量提高10.2%,整个提取时间缩短85min。内部沸腾法用于提取香菇多糖优势明显。
Objective： To accelerate and enhance the extraction of polysaccharides from shiitake mushroom by inner ebullition.Methods： A small amount of ethanol was used to wet the raw material for the dissolution of polysaccharides,and a given volume of hot water was then added to boil ethanol entering the raw material,resulting in rapid extraction of polysaccharides.Results： The maximum extraction of polysaccharides was obtained by wetting with 20% ethanol followed by 5 min extraction with a 25-fold volume of 90 ℃ hot water.The extraction yield and purity of polysaccharides obtained after concentration and subsequent ethanol precipitation was 5.05% and 51.6%,respectively.Compared to the traditional decoction method,the optimized method displayed an increase in polysaccharide yield purity respectively by 0.18% and 10.2% and a reduction in extraction time by 85 min.Conclusions： Inner ebullition has distinctive advantages in extracting polysaccharides from shiitake mushroom.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第10期31-34,共4页
Food Science
基金
广西科学研究与技术开发计划课题(桂科能05112001-3A6)
关键词
内部沸腾法
香菇多糖
提取
inner ebullition
polysaccharides
extraction
作者简介
作者简介：陈晓光（1981-），男，博士研究生，研究方向为基本有机化工。E—mail：chen_007051@sina．com
通信作者：童张法（1963-），男，教授，博士，研究方向为化学工程基础和精细化工应用。E—mail：zhftong@sina．com
