香菇多糖的纯化工艺优化

Study on Extraction and Purification Technology for Lentinan

为获得纯度较高的香菇多糖,以香菇为原料,采用复合酶法提取香菇多糖并对其进行纯化,在单因素试验的基础上,对脱色温度、活性炭用量、脱色时间和pH值4个因素进行正交试验并选取香菇多糖脱色的最佳工艺条件,采用酶法结合Sevage法脱除蛋白质对脱色后的香菇多糖进行纯化。结果表明:在脱色温度20℃,活性炭用量1.0%,脱色时间90min,pH 3的条件下,香菇多糖脱色率为71.3%,多糖损失较低,为7.8%。脱色纯化后的香菇多糖为白色,蛋白去除率为90.26%。

Complex enzyme method was applied to extract lentinan from shiitake mushroom(Lentinus edodes),based on single-factor experiment,factors as decolorization temperature,amount of active carbon,decolorization time,and pH value were tested in orthogonal design,optimum decolorazation technology was selected,additionally,the decolorized lentinan was purified by combination of enzymatic and sevage combination for deproteinization.The results showed that the optimum condition was decolorization temperature 20℃,amount of active carbon 1.0%,decolorization time 90min,and pH 3.Under these conditions,decolorization rate of lentinan could reach 71.3% with the lowest polysaccharide loss rate of 7.8%,and the color of decolorized and purified lentinan was white with protein removal rate of90.26%.