| 热水与超声波提取鹿角灵芝多糖工艺比较研究 |
| |
| 引用本文： | 覃海元,潘嫣丽,覃梅珍.热水与超声波提取鹿角灵芝多糖工艺比较研究[J].中国食品添加剂,2011(3). |
| |
| 作者姓名： | 覃海元 潘嫣丽 覃梅珍 |
| |
| 作者单位： | 广西农业职业技术学院食品工程系,南宁,530007 |
| |
| 基金项目： | 广西农业职业技术学院学生创新项目。 |
| |
| 摘 要： | 为比较超声波和热水提取鹿角灵芝多糖的得率，为工业化生产提供依据，以鹿角灵芝为材料，采用热水和超声波法提取其中的灵芝多糖，并通过单因素和正交试验研究提取温度、提取时间、超声波功率、料液比对多糖提取效果的影响，确定热水与超声波提取鹿角灵芝中多糖的最佳提取条件，并且比较最佳提前条件下两种提取方法的多糖得率。结果表明，热水提取鹿角灵芝多糖的最佳条件为温度90℃，时间2h，料液比1：30，多糖提取率为0.63％；超声波提取鹿角灵芝多糖的最佳条件为温度80℃，时间1.5h，功率360W，料液比l：25，多糖提取率为0.87％；超声波提取率是热水提取率的1.37倍。超声波辅助可以提高鹿角灵芝多糖的提取率。
|
| 关 键 词： | 超声波 鹿角灵芝 多糖 提取 |
Comparative study polysaccharide extraction from antler-shape ganoderma lucidum by hot-water and ultrasonic wave |
| |
| QIN Hai-yuan,PAN Yan-li,QIN Mei-zhen.Comparative study polysaccharide extraction from antler-shape ganoderma lucidum by hot-water and ultrasonic wave[J].China Food Additives,2011(3). |
| |
| Authors: | QIN Hai-yuan PAN Yan-li QIN Mei-zhen |
| |
| Affiliation: | QIN Hai-yuan,PAN Yan-li,QIN Mei-zhen(Department of Food Engineering,Guangxi Agricultural Vocation-Technical College,Nanning 530007) |
| |
| Abstract: | To compare the yields of polysaccharide extracted by two different method,the polysaccharide was extracted from antler-shape Ganoderma lucidum by hot-water and ultrasonic wave.The effects of extracting temperature,extracting time,ultrasonic power and solid-liquid ratio on yield rate of polysaccharide were studied with single factor and orthogonal tests.The optimum extraction technology for polysaccharide from antler-shape Ganoderma lucidum was studied.The results showed that the optimum conditions for hot-w... |
| |
| Keywords: | ultrasonic wave antler-shape ganoderma lucidum polysaccharide extraction |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
