摘要
以宝天曼香菇为原料,利用超声波辅助提取方法探索超声时间对香菇多糖提取率的影响,并研究其体外抗氧化活性。以多糖提取率为指标,固定料液比、超声功率和超声温度,探讨超声时间对香菇多糖提取率的影响。结果表明:在料液比1∶50(g/mL)、超声功率300W、提取温度50℃时,超声波辅助提取香菇多糖的最佳超声时间为40min,提取率达11.92%,且香菇多糖的抗氧化能力与浓度呈线性关系,并逐渐增强。结果表明宝天曼香菇中多糖含量高、体外抗氧化活性强,为香菇多糖的深入研究开发提供参考。
With lentinan of Baotianman as the raw material,it had been researched that ultrasonic time had effected on extraction rate of polysaccharides from lentinan when obtained polysaccharides from lentinan through the ultrasonic- assisted extraction process,which used extraction rate as the evaluation index.The effects of ultrasonic time on the extraction rate of polysaccharides was studied by fixed solid-liquid rate,ultrasonic power and ultrasonic temperature.The results showed that the solid-liquid rate 1∶50 (g/mL),ultrasonic power 300 W,extraction temperature 50℃,the optimal ultrasonic time was 40 min.The antioxidant capacity of polysaccharides from lentinan of Baotianman showed a linear relationship with its concentration and gradually increased.The results showed that the content of lentinan was high and the antioxidant capacity was strong,the result will provide reference for further research and development of lentinan.
作者
范培培
闫静宇
古爱菊
刘冰冰
卢扬扬
付丽娜
Fan Peipei;Yan Jingyu;Gu Aiju;Liu Bingbing;Lu Yangyang;Fu Lina(School of Midicine,Huanghe Science & Technology College,Zhengzhou 450063,China)
出处
《山东化工》
CAS
2019年第16期36-37,40,共3页
Shandong Chemical Industry
基金
河南省大学生创新创业训练计划项目(201811834019)
黄河科技学院大学生创新创业训练计划项目(2018XSCXCY026)
关键词
香菇多糖
超声波辅助提取
抗氧化
提取工艺
polysaccharides of lentinan
ultrasonic-assistedextraction
antioxidant
extraction process
