动态超高压微射流预处理对香菇多糖得率的影响

Effect of Dynamic High-pressure Microfluidization Pretreatment on the Yield of Lentinan

为拓展动态超高压微射流均质技术的应用,采用该技术对香菇子实体进行预处理,在单因素试验的基础上进行正交试验预处理条件优化,通过实验组和对照组的对比分析,研究此预处理方法对香菇多糖得率的影响。结果表明:动态超高压微射流在140MPa、料液比1:60(g/mL)条件下多糖得率达到最高值6.755%。与对照组相比,实验组香菇多糖提取效率改善显著。

In order to extend the application of dynamic high-pressure microfluidization technology, this technology was used to the pretreatment of mushroom fruit bodies. The optimal pretreatment conditions were explored by single-factor and orthogonal experiments through evaluating the yield of lentinan. Results indicated that the optimal pretreatment conditions were pretreatment pressure of 140 MPa and material-liquid ratio of 1/60. Under the optimal pretreatment conditions, the yield of polysaccharides was up to 6.755%. Compared with the control group, the extraction rate of polysaccharides was significantly improved.