摘要
目的比较几种常见食用菌菇水溶性多糖的含量。方法运用正交试验确定热水浸提法提取食用菌菇水溶性多糖的最优工艺参数。采用最佳提取条件提取6种常见食用菌菇的水溶性多糖,分析比较含量。结果最佳提取工艺条件为浸提温度90℃,浸提时间1 h,料液比1∶20,浸提次数1次;香菇中水溶性多糖的含量最高,平均值为(9.85±0.3937)%,茶树菇中水溶性多糖的含量最低,平均值为(1.03±0.0350)%,其余食用菌菇的多糖含量均处于两者之间。结论该实验结果为食用菌菇多糖的高效利用提供参考,同时也为日常人们选购不同品种的食用菌菇提供参考。
Objective To compare the water-soluble polysaccharide content of common edible mushrooms.Methods Through single factor experiments and orthogonal test to determine the optimal conditions of extracting water-soluble polysaccharide for the hot extraction method.Results The best extraction conditions for the extraction temperature 90 ℃,extraction time of 1 h,solid to liquid ratio 1∶20,the times of extraction for once.The highest content of water-soluble polysaccharide was the Shiitake,its sugar content was（9.85±0.393 7）%,and the lowest content of water-soluble polysaccharide was Agrocybe,its numerical value was（1.03±0.035 0）%.Conclusion The experimental results can offer a reference to the high efficient use of edible mushrooms,but also provide convenience to purchase for people.
出处
《甘肃中医学院学报》
2012年第5期57-60,共4页
Journal of Gansu College of Traditional Chinese Medicine
基金
浙江中医药大学学生科研基金(201038)
浙江中医药大学生物工程学院重点科研基金(201102)
关键词
食用菌菇
提取工艺
优化
水溶性多糖
含量
edible mushrooms
extraction
optimization
water soluble polysaccharide
content
