摘要
花菇粉碎后,以蒸馏水为提取剂,用超声波法提取粗多糖,采用苯酚-硫酸比色法测定多糖含量。结果表明:超声波作用时间为25min、提取温度60℃,料液比1∶15,样品粉碎粒度为50目,在此条件下提取的多糖得率比常规法提取的多糖高约35%。
Using distilled water as extraction agent, the colored mushroom polysaccharide were extracted by ultrasonic method from colored mushroom powder. The content of colored mushroom polysaccharide was determined by phenol-sulfuric acid colorimetry. The results indicated that when the ultrasonic treatment was conducted at 60℃ for 25 min, the ratio of material to water was 1 ： 15 and the granularity of colored mushroom powder was 50 meshes, the polysaccharide yield was about 35% higher than that extracted by conventional method.
出处
《中国酿造》
CAS
北大核心
2009年第11期72-74,共3页
China Brewing
关键词
超声波
提取
花菇多糖
苯酚-硫酸比色
ultrasonic
extraction
colored mushroom polysaccharide
phenol-sulfuric acid colorimetry
