摘要
以液体深层培养的食用菌新鲜菌丝体为原料 ,使用均匀正交设计的实验方法 ,优化了食用菌多糖提取最佳工艺。实验结果表明 :在鲜菌丝密度为 10 0~ 2 5 0mg/ml范围内、超声波破壁时间为 12min、热水浸提时间为 4h、提取温度为 70℃时 ,鲜多糖提得率为 2 6 0 9%。
The optimization study of polysaccharide extraction from fresh mycelia of edible fungi prepared by liquid submerged-culture were studied.The results were as follows:when the density of mycelia were at the range of 100~250 mg/ml(wet weight),the time of ultrasonic treatment were 12 min,and the extracting time were 4h at 70℃ the extraction rate of polysaccharide were 2.609%(wet weight)
出处
《中国食用菌》
2005年第1期36-38,共3页
Edible Fungi of China
基金
山东省科技厅攻关项目 (0 1110 0 10 8)
关键词
新鲜菌丝体
均匀正交设计
超声波
Fresh mycelium
Polysaccharide extracting process
Ultrasonic