毛尖蘑粗多糖提取方法的研究

Extraction method of Tippy mushroom Polysaccharide

目的:优化毛尖蘑子实体粗多糖提取方法,探讨毛尖蘑粗多糖提取的最佳工艺。方法:采用热水浸提法对毛尖蘑中的粗多糖进行提取,比较在不同浸泡温度下毛尖蘑粗多糖的提取率。结果:温度在80℃、90℃、100℃时,提取物经过漂洗,毛尖蘑粗多糖提取率分别为3.712%、2.794%、2.040%;温度在80℃、90℃时,提取物未经过漂洗,毛尖蘑粗多糖提取率分别为1.530%、0.965%。结论:提取毛尖蘑子实体粗多糖的最佳温度是80℃,同时,提取物经漂洗后提取率提高。

Objective：To optimize extraction method of Tippy mushroom fruiting body crude polysaccharide and explore optimal extraction technology of Tippy mushroom polysaccharide.Methods：Hot water immersion was used for extraction of crude polysaccharide from Tippy mushroom and its extraction rates were compared under different immersion temperatures.Results：When the temperature was 80 ℃,90 ℃ and 100 ℃ and after the extract was rinsed,the Tippy mushroom polysaccharide extraction rates were 3.712%,2.794% and 2.040%.When the temperature was 80 ℃ and 90 ℃and the extract was not rinsed,the Tippy mushroom polysaccharide extraction rates were 1.530% and 0.965%.Conclusion：The optimal extraction temperature of crude polysaccharide from Tippy mushroom fruiting bodies is 80 ℃,and the extraction rate is increased after the extract is rinsed.