摘要
通过对当前常用的热水浸提法、酶解法、微波提取法和深层发酵培养法等6种香菇多糖的提取方法进行概述,阐述了影响多糖得率的主要因素及应采取的相应措施;同时对其中主要的方法进行了比较分析,认为实际生产中应尽量综合运用各种方法进行复合提取,才能取得良好效果。
The extracting methods of Lentinan were summarized, the factors for Lentinan output and the corresponding measures were expatiated in the paper. At the same time, the main extracting methods of Lentinan were analysed and compared, then the relevant conclusion of the paper was that the complex extracting method was better than the single one in the Lentinan production.
出处
《四川理工学院学报（自然科学版）》
CAS
2009年第6期63-66,共4页
Journal of Sichuan University of Science & Engineering(Natural Science Edition)
关键词
香菇多糖
提取
方法
Lentinan
extraction
methods
