摘要
以灵芝多糖为研究对象,采用单因素分组实验法对灵芝多糖提取工艺(热水法和超声波提取法)进行了初步探讨,比较了料液比、温度、提取时间、粒度等因素对多糖提取率的影响。其中传统热水提取法的最佳工艺条件为料液比1∶20,浸提温度90℃,提取时间2h,粒度80目;超声波法提取灵芝多糖的最佳工艺条件:料液比为1∶15,提取温度为60℃,超声时间25min,粒度为60目。超声波法与传统热水法相比,提取时间缩短3/4,多糖提取率提高30%以上。
Extracting technologies of Ganoderma Lucidum polysaccharide of primary study are finished with a single factor in different experimental groups （hot- water and ultrasonic method）,the effects of various factors, such as ration of liquid to solid, temperature, extraction time and the grainsize etc. on the producing rate of Ganoderma Lucidum polysaccharide are compared at given conditions, The optimal conditions with traditional method are： The material fluid ratio is 1：20,extraction temperature 90℃,heating time 2h,grainsize 80 mesh. The optimal conditions with ultrasonic method are： The material fluid ratio is 1：15,extraction temperature 60℃, ultrasonic time 25min,grainsize 60 mesh. Compared with the ultrasonic and traditional hot -water extraction method, shorten the time from three- quarters of polysaccharide extracted rate above 30%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第2期190-192,共3页
Science and Technology of Food Industry
关键词
灵芝
多糖
超声提取
比较
Ganoderma Lucidum
polysaccharide
ultrasonic extraction
comparison
