红平菇多糖提取条件的优化

Optimal Extraction of the Polysaccharide from Red Mushroom

[目的]为建立高效、经济的多糖提取途径提供参考,并为进一步开发红平菇打下基础。[方法]以红平菇子实体为材料,研究了红平菇子实体多糖的提取工艺。在以料水比、提取温度、提取时间为单因素提取试验的基础上,采用L9(34)正交试验对提取工艺进行了优化。[结果]经不同提取剂比较试验表明,蒸馏水为最佳提取溶剂。正交试验结果表明,在试验范围内影响提取率的因素依次为提取温度、料水比、提取时间、提取次数。最佳工艺参数条件为:料水比1∶25,提取温度100℃,提取时间240 min,提取次数1次。[结论]在该研究得出的提取工艺下,红平菇多糖提取效果较好。

[ Objective] The reference basis for the establishment of efficient and economic extraction of the polysaecchrides was provided, which would lay the foundation for the fitrther development of red musinvom. [ Method ] The extraction process of polysaectaride from red mushroom sporophore was studied. Based on the experiment in the ratio of material to water, the extraction temperature and extraction time, the extraction process was optimized with L9（3^4） orthOgonal design. [Results] The experimental result indicated that the distilled water was the best solvent. The orthogonal testing resulits showed that the factor influencing the extraction rate was followed by the extraction temperature, the ratio of material to water, the extraction time and the number of extraction. The optimum parameter was： the ratio of material to watex, 1 ： 25; the extraction temperature, 100 ℃, the extraction time,240 rain and the nunber of extraction, 1 time. [ Conclusion] The better results of the polysaccharide-extracled from red muslnvom could be pveduced under the optimal extraction process.