摘要
本文通过对香菇多糖的热水浸提法,酸浸提法,复合酶浸提法,复合酶解、酸处理结合热水浸提法等几种提取方法进行了研究比较,实验结果表明:提取率高且浸提效果理想的方法是复合酶解、酸处理结合热水浸提法,此法能显著提高可溶于热水的多糖及还原性寡糖的浸提率,香菇多糖的浸提率达8.96%。同时,在单因素实验条件的基础上,针对复合酶解时溶液的pH值、复合酶解时间、热水浸提温度、热水浸提时间进行了四因素三水平的正交实验,并通过极差分析,确定了利用复合酶解、酸处理结合热水浸提法提取香菇多糖的最佳提取条件:复合酶解时溶液的pH值为5.0,复合酶解时间为80m in,热水浸提温度为90℃,热水浸提时间为90m in。
The article makes the comparative study through several extraction methods of mushrooms polysaccharide, experimental results showed：when use of many methods, which include the extraction method of hot water, the acid extraction method, the Complex Enzyme extraction method, the Complex Enzyme Degradation and acid handling of the hot water method extraction mushrooms polysaccharide, the polysaecharide extraction results and the highest extraction rate is the best way to Complex Enzyme Degradation and acid handling of the hot water method. This method can significantly improve the extraction rate of polysaccharide which may dissolve in hot water and sucrose, the extraction rate of mushrooms polysaceharide is 8.96%. At the same time,in terms of single -factor experimental basis for the solution＇s Ph of Complex Enzyme Degradation, the time of Complex Enzyme, the temperature of hot water Extraction and the time of hot water Extraction for the four elements of the three levels of experiments for poor analysis orthogonal. Identified using the Complex Enzyme Degradation and acid handling of the hot water method extraction mushrooms polysaccharide extracted the best experimental conditions ： the solution＇s Ph of Complex Enzyme Degradation is 5.0, the time of Complex Enzyme Degradation is 80min, the temperature of hot water Extraction is 90℃ and the time of hot water Extraction is 90min.
出处
《河南科技学院学报》
2008年第1期45-49,共5页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
