摘要
采用微波法对姬松茸多糖进行提取工艺研究。以子实体粒度(目数)、料液比、微波功率、提取时间为考察因素,多糖得率为指标,采用正交实验法对多糖提取工艺进行优化。确定了微波提取的最佳工艺参数为:粒度(目数)为60目,料液比为1∶80(g/mL),微波功率为640W,提取时间为8min。按此优化条件,多糖得率可达9.04%,可显著提高姬松茸多糖的得率,工艺简单,成本较低。
The optimization of extraction technology of polysaccharide from Agaricus blazei Murill by microwave method was performed. With the index of polysaccharide extraction rate,orthogonal test was designed to investigate the optimum technology parameters,including granularity（mesh） ,the ratio of solid to liquid ,microwave power and extracting time. Optimum extraction parameters were as follows=granularity 60 mesh,the ratio of solid to liquid l：80（g/mL）,microwave power 640W and extracting time 8min. Under these conditions,the extraction yield of crude polysaccharide was 9.04%. The newly developed method was simole and efficient.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第4期236-238,共3页
Science and Technology of Food Industry
基金
天津市科技支撑计划重点项目(12ZCZDNC01400)
国家星火重点项目(2012GA610002)
关键词
姬松茸
微波法
多糖
提取
工艺优化
Agaricus blazei Murrill
microwave
polysaccharides
extraction
technology optimization
