影响香菇多糖提取量因素的研究

Study on the Factors of Affecting the Contents of Extracting Mushrooms Polysaeeharides

本试验以干香菇为原料,针对香菇多糖提取工艺中提取时间、温度、料液比三个主要因素与香菇多糖提取量的关系分别进行单因素试验。通过试验得到了影响香菇多糖提取量的基本工艺条件:时间5小时左右,温度85℃左右,料液比1:30左右;同时对试验结果进行单因素方差分析,发现时间、温度、料液比对香菇多糖提取量均有显著影响;并通过做折线图直观地反映出了各因素与香菇多糖提取量的影响关系。

The relation between three factors, that is time, temperature, and ratio of mushrooms and water, and polysaccharides contents in the processing of extracting mushrooms was studied. Single factor experiments were done, and results indicated that basic processing of extracting mushrooms polysaccharides is time 5hours, temperature 85, and ratio of mushrooms and water is 1：30. Anova indicated that time, temperature,and ratio of mushrooms and water are all affect the polysaccharides contents of extracting mushrooms significantly. The relation between every factors and extracting contents of mushrooms polysaccharides can be indicted by drawing figure.