超声强化姬松茸多糖的提取及其机理分析

Study on ultrasound fortified extracted polysaccharides from Agaricus Blazei Murill and mechanism

研究了姬松茸多糖的超声提取条件和强化机理。结果表明:超声提取能提高多糖的提取率0.21%、缩短提取时间0.5h、减小料液比1/3和降低提取液的粘度20%。其主要指标是水浸提2.5h,料液比为1∶20,超声功率为80W,处理时间为13min,多糖的提取率达9.82%。

Ultrasonic extraction polysaccharides by water from Agaricus Blazei Murill and mechanism are studied. The results showed that extraction rate increased 0.21%, and extraction time reduced 0.5 h, stock-extract ratio is decrease 1/3, viscosity of extracted solution decreased 20%; extraction rate of polysaccharides is 9.82%, when Agaricus Blazei was extracted by water for 2.5 h, stock-extract volume ratio is 1∶20, 80 W ultrasonic power, ultrasonic extracting time is 13 min.