摘要
单因素法考察了传统热水提取法的提取温度,提取时间和料液比对鸡腿菇多糖提取率的影响,并用均匀设计法优化了超声波辅助提取鸡腿菇多糖的提取工艺,确定了提取鸡腿菇多糖的最佳工艺条件:超声波辅助提取时间60min,料液比1:65(w:v),超声波功率50 W,超声波作用后热水提取时间120min为提取鸡腿菇多糖的最佳工艺条件。
The influence of extraction temperature,time and volume of adding water on the extracting rates of polysaccharide from Coprinus comatus with hot water was studied.In order to gain the optimization extract conditions by ultrasonic,we have optimized it by the uniform design.The experimental results indicate that the optimal extracting conditions are as follows： the total treatment time of ultrasonic 60 min,the ratio of solid to liquid 1：65,the output power of ultrasonic 50 W,the extracting time with hot water after being treated with ultrasonic 120 min.
出处
《食品科技》
CAS
北大核心
2011年第2期154-157,共4页
Food Science and Technology
基金
福建省基础科研专项资助项目(2009R10002-4)
关键词
鸡腿菇
多糖
均匀设计
超声波
Coprinus comatus
polysaccharide
uniform design
ultrasonic
