摘要
主要研究超声波法和微波法对木耳多糖的提取。通过两种方法的比较,苯酚—硫酸法为测定指标,找出了提高多糖提取率的最佳方法和工艺条件,即微波法对木耳多糖效果最佳,最佳工艺条件为:微波功率550W、微波作用用时间20min、料液比1:8(mg/g),提取量为8.90mg/g。
Studied the extract method by ultrasonic and microwave of edible tree fungus polysaccharides.Nalysised two methods to found the best way of increase the rate of polysaccharide.The best way was microwave method and the best conditions were as follows：microwave power 550 W,microwave time 20 min,stuff and liquid rate 1：8（mg/g）,extraction volume 8.90 mg/g.
出处
《食品研究与开发》
CAS
北大核心
2010年第3期23-25,共3页
Food Research and Development
关键词
多糖
超声波
微波
提取
polysaccharides
ultrasonic
microwave
extract
