摘要
以香菇多糖为研究对象,采用单因素分组实验法对香菇多糖提取工艺(热水法和微波提取法)进行了初步的探讨,比较了时间,浸取温度,浸取次数,液固比等因素对多糖提取率的影响。其中传统热水提取法的最佳工艺条件为:液固比10,加热温度45℃,加热时间5h,提取二次。微波法提取香菇多糖的最佳工艺条件:液固比10,功率40%,加热时间180s,pH值1。通过两种最佳工艺条件的结果比较可知,微波萃取法具有节能、省时、环保、操作便利且提取率高等优点。
Extracting technologies of Lentinus edodes polysaccharide of primary study are finished with a single factor in different experimental groups （hot-water and microwave-assisted method）,the effects of various factors, such as extracting time, temperature,times, ratio of liquid to solid and the quan- tities of solvent et al on the producing rate of Lentinus edodes polysaccharide are compared at given conditions. The optimal conditions with traditional method are： 10 of ratio of liquid to solid, 45℃ of temperature, 5 hours of heating time ,extraction twice, with microwave-assisted method are 10 of ratio of liquid to solid, 40% of power, 180 seconds of heating time and 1 of pH. The results demonstrated that microwave-assisted method had many advantages, such as saving time, low energy consumption, favorable profiting environmental protection, easy operation and so on.
出处
《食品研究与开发》
CAS
北大核心
2005年第5期68-71,共4页
Food Research and Development
