摘要
对超高压提取香菇多糖的工艺进行探讨。以多糖得率为评价指标,考察压力、温度及保压时间对香菇多糖提取率的影响。通过单因素试验和正交试验确定最佳工艺条件为:在保压时间4.0min时,压力350MPa,固液比1:35,温度55℃,此条件下做验证实验,香菇多糖得率为8.96%,是水浸提的2.23倍,比超声波酶解法提取率高出48.83%。超高压提取具有得率高,提取温度低、提取时间短、节能等优点,为香菇多糖的提取提供了一种新技术。
Ultra high pressure treatment was used to extraction of Lentinan from Mushroom.The effects of pressure,temperature,solid-liquid ratio on extraction yield of Lentinan were analyzed using single-factor experiments.The extraction conditions was optimized with the orthogonal test as follows：extraction time 4 min,pressure 350 MPa,solid-liquid ratio 1：35,and temperature 55 ℃.Under these optimum conditions,the yield of Lentinan was 8.96%,which was 2.23 times higher than that by the water extraction,and 48.8% higher than that by ultrasonic combined with enzymatic hydrolysis method.This method showed high extraction efficiency,low energy consumption,and short extraction time,providing a new route for the extraction of Lentinan from Mushroom.
出处
《现代食品科技》
EI
CAS
2010年第9期991-993,共3页
Modern Food Science and Technology
关键词
香菇
多糖
超高压提取
mushroom
lentinan
ultra high pressure extraction
