藏灵菇多糖提取工艺的优化

Optimization of extraction technology of Tibetan kefiran

以藏灵菇为试验材料,采用单因素试验和正交试验设计以多糖提取率为考察指标,对藏灵菇多糖的提取工艺进行优化.结果表明:藏灵菇多糖的最佳提取工艺为提取时间4h,提取温度85℃,料液比1∶60,提取次数4次.在此条件下,藏灵菇多糖的提取率为20.96%.其中浸提温度对藏灵菇多糖的提取率影响极显著(P<0.01),料液比对藏灵菇多糖的提取率影响显著(P<0.05),经红外光谱分析表明提取的物质具有糖类特征峰,且该杂多糖样品中含有吡喃糖苷键.

In order to enhance the extraction rates of Tibetan kefiran,using a single factor experimental and orthogonal test to optimize the extraction process of Tibetan kefiran. The results showed that extrac- tion temperature and ratio of solid to liquid had significant effects on the extraction rates of Tibetan kefiran （P（0. 05）. The optimum extraction process were as follows, extraction time of 4 h, extraction temperature of 85 ~C, solid to liquid ratio of l：60,extracted times of 4 times,and the extraction rate of Tibetan kefiran was 20. 96 % under this condition. The analysis of infrared spectra showed that the organic substance which extracted from Tibetan mushroom possessed sugar characteristic peak, and the sample of heteropolysaccha- ride contained D-mannopyranose.