摘要
本试验对超声波在鸡枞菌多糖提取中的应用进行了探索。结果显示,鸡枞菌用10倍水复水后,用100W的超声波处理10min,再在80℃的恒温水浴提取120min,90%乙醇沉淀,其多糖得率为19.78%,比未超声波处理的传统提取法其得率有所提高。采用Sevage法对粗多糖进行提纯,提纯后多糖质量分数为87.23%,比未提纯提高8.47个百分点,说明该法对提纯多糖有一定效果。
The application of ultrasonic to polysaccharide extraction from Termitomyces albuminosus was investigated. And the best ratio of water to Termitomyces albuminosus, ultrasonic power, ultrasonic time, water temperature, extraction time and ethanol concentration were 10 times, 100 W, 10rain, 80℃, 120min and 90%, respectively. Under those conditions, the yield of crude polysaccharide reached 19.78%, which was higher than that without ultrasonic pretreatment. The content of purified polysaccharide by Sevage reached 87.23%.
出处
《现代食品科技》
EI
CAS
2008年第1期64-66,共3页
Modern Food Science and Technology
关键词
鸡枞菌
多糖
超声波
Termitomyces albuminosus
polysaccharide
Ultrasonic
