摘要
以液体深层培养的姬松茸新鲜菌丝体为原料 ,使用均匀正交设计的实验方法 ,优化了姬松茸多糖提取最佳工艺为。实验结果表明 :在菌丝密度为 10 0～ 2 5 0mg/ml (鲜重 )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℃的提取工艺 ,多糖提得率为 2 .6 0 9% (鲜重 )。
By even orthogonal design, the optimization of polysaccharide extraction from fresh mycelia of Agaricus blazei Mussill prepared by liquid submerged-culture were studied.The results were as follows: when the density of mycelia were at the range of 100～250mg/mL(fresh weight), the time of ultrasonic treatment were 12 min, and the extracting time were 4hr at 70℃, the extraction rate of polysaccharide were 2.609%(鲜重).
出处
《山东农业大学学报（自然科学版）》
CSCD
北大核心
2004年第4期489-492,共4页
Journal of Shandong Agricultural University：Natural Science Edition
基金
山东省科技厅攻关项目 (0 1110 0 10 8)
