真姬菇子实体多糖提取的工艺研究

A Study on the Technology of Polysaccharide Extracting of Hypsizigus Marmoreus Fruitbody

采用正交实验,分别对真姬菇子实体(鲜品)、(干品)多糖提取的工艺进行研究;取浸提时间(h)、乙醇总浓度(%)、温度(℃)、PH值、溶剂体积倍数(倍)五个因素,每个因素设4个水平,用正交表L45进行实验;得出真姬菇子实体(鲜品)多糖的最佳浸提工艺为:乙醇浓度80%、溶剂体积倍数为样品的15倍、温度为90℃、时间1小时、PH值5。真姬菇子实体(干品)多糖的最佳浸提工艺为:乙醇浓度80%、PH值7、时间1小时、溶剂体积倍数为样品的5倍、温度为90℃。真姬菇子实体(鲜品)粗多糖的纯化工艺:氯仿与正丁醇之比为1:0.3,复溶次数为2,样品与氯仿比为1:1.5。真姬菇子实体(干品)粗多糖纯化工艺:氯仿—正丁醇配比为1:0.1,复溶次数为1,样品—氯仿比为1:1。

By orthogonal experiments, this paper has conducted researches on the process of extracting pelysaccharide of hypsizigus marmoreus fruitbody. The five factors are the extracting time, the total alcohol concentration, temperature, PH value, the multiple of solvent volume, and each factor has four levels, with orthogonal L 45experiment; It pointed out the best technology for hypsizigus marmoreus fruitbody （fresh goods） polysaccharide extracting, including 80% of ethanol concentration, 15 times of solvent multiple for the sample, 90℃, 1 hour, 5 PH value, the best for hypsizigus marmoreus fruitbody （dry goods） pelysaccharide extracting： 80% of alcohol concentration, 7 PH value, 1 hour, 5 times of solvent multiple for the sample, 90℃. The purification process for fresh goods involves ： the chloroform and alcohol ratio 1：0.3, two times of complex solution, the ratio of sample and chloroforms 1 ： 1.5, and the purification process for dry goods involves： the chloroform and alcohol ratio 1：0.1, one time of complex solution, the ratio of sample and chloroform 1 ： 1.