香菇柄中多糖及氨基酸的提取方法研究

A Study of Methods for Extraction of Lentinan and Amino Acids From the Foot Body of Lentinus Edodes

目的 :研究香菇柄中多糖及氨基酸的提取方法。方法 :采用纤维素酶水解法和单纯热水水解法分别对香菇柄和香菇盖中有效成分多糖和氨基酸进行提取 ,并同时用分光光度法对其含量进行了比较测定。结果 :香菇柄加酶的提取液中多糖的含量比不加酶的增加 5 4% ,香菇盖增加 44% ;而香菇柄加酶的提取液中氨基酸含量比不加酶的增加10 % ,香菇盖增加 15 %。结论 :提取香菇柄中的多糖建议选用纤维素酶水解法 ,而提取氨基酸则可采用热水水解法。

Objective:To study the methods for extraction of lentinan and amino acids from the foot body of lentinus edodes. Methods:Lentinan and amino acids were extracted from the foot body and cap of lentinus edodes with cellulase and warm water separately. The contents of these active principles were determined by spectrophotometry. Results:The contents of lentinan in extracts of the foot body and cap of the mushroom that had been subjected to enzymatic hydrolysis were increased by 54% and 44%, respectively, as compared with those in extracts of the plant without enzymatic hydrolysis. However, with the same enzymatic hydrolysis method, the contents of amino acids in extracts of the food body and cap of lentinus edodes were increased only by 10% and 15%, respectively. Conclusion:It seems advisable to use the cellulase hydrolysis method for the extraction of lentinan and warm water hydrolysis method for that of amino acids from the foot body of lentinus edodes, respectively.