摘要
用微波萃取法对褐蘑菇(Portobello mushroom)进行多糖提取并进一步纯化,观察了褐蘑菇纯化多糖的基础物理性质并测定了褐蘑菇多糖的水分、灰分、蛋白质及多糖含量;通过硫酸-咔唑反应、菲林试剂反应、碘-碘化钾反应等进行了理化性质的初步研究。结果表明,褐蘑菇纯化多糖的水分含量为1.10%,灰分含量为1.31%,多糖含量为73.90%,蛋白质含量为1.25%、无糖醛酸、还原糖和淀粉。
Microwave extraction method was used to extract polysaccharide from portobello mushroom and further purified. The physical properties were observed and the amount of moisture, ash, protein and polysaccharide were measured for purified portobelo mushroom poiysaecharide. The physicoehemical properties of poiysaceharide was tested by sulfate-carbazde reaction, fehfing reagent reaction, iodine-potassium reaction. The results showed that there were 1.10% water, 1.31% ash, 73.90% polysaecharide and 1.25% protein in the purified polysaccharides from portobello mushroom, no ironic acid, sugar and starch had been detected.
出处
《湖北农业科学》
北大核心
2012年第5期981-982,1013,共3页
Hubei Agricultural Sciences
