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食用菌菌丝体超声波破壁提取多糖新工艺研究 被引量:14

The Optimization Polysaccharide Extracting Technique by Ultrasonic Treatment for Edible Fungi Mycelium
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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)
机构地区 烟台师范学院
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
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  • 1Miyazakt T,Nishijima M.Sudies on Fungal Polysach XXV Ⅱ[J].Chem Pharm abull,1981,29:3611

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