无苦灵芝子实体多糖的研究

The Study of Debitterizing Ganoderma lucidum Fruitbody Polysaccharide

本研究从灵芝子实体多糖提取前工艺开始,利用95％的乙醇溶液浸泡回流提取灵芝子实体两次,绝大部分苦味成分从灵芝子实体中分流出来。醇提后的灵芝子实体再按常规水提并浓缩多糖溶液。灵芝子实体多糖在浓缩的同时,苦味也被浓缩,因而。多糖浓缩液还需进一步脱苦。研究表明,在含1g生药/1mL的灵芝子体实多糖浓缩液中,添加0.8％的β-环状糊精(β-CD)和1.2％的羧甲基纤维素钠(CMC-Na),既能稳定灵芝子实体多糖浓缩液,又能把苦味降到最低程度,为灵芝子实体多糖保健产品的深度开发提供了优良的原料。

Most of the bitter compositions were separated from G. lucidum fruitbody through soaking, reflux and extraction by 95% alcohol solution before the extracting process of G. lucidum fruitbody polysaccharide (GFP). After alcohol extraction, the G. Lucidum fruitbody was water- extracted and the polysaccharide solution was concentrated as usual. The bitterness was also concentrated along with the concentration of the GFP solution. So the further reduction of the bitterness was necessary for the polysaccharide solution. It was proved in our experiment that the bitterness was reduced to the minimum level by supplementing 0.8% β- Cyclodextrin and 1.2% CMC - Na to concentrated G. lucidum fruitbody polysaccharide solution(1g crude drug/1mL GFP solution), and that β- CD and CMC- Na also had a stabilization effect on the concentrated G. Lucidum polysaccharide solution. And qualified material for further development of healthy products of GFP could be got drawing support from our experiment .