蔡德華; 楊立紅; 梁建光
煙臺師范學院; 煙臺師范學院; 煙臺師范學院 山東煙臺264025 ; 山東煙臺264025 ; 山東煙臺264025

【中文摘要】 以液體深層培養的食用菌新鮮菌絲體為原料 ,使用均勻正交設計的實驗方法 ,優化了食用菌多糖提取最佳工藝。實驗結果表明 :在鮮菌絲密度為 10 0～ 2 5 0mg/ml范圍內、超聲波破壁時間為 12min、熱水浸提時間為 4h、提取溫度為 70℃時 ,鮮多糖提得率為 2 6 0 9%。

【英文摘要】 The optimization study of polysaccharide extraction from fresh mycelia of edible fungi prepared by liquid submerged-culture were studied.The results were as follows:when the density of mycelia were at the range of 100～250 mg/ml(wet weight),the time of ultrasonic treatment were 12 min,and the extracting time were 4h at 70℃ the extraction rate of polysaccharide were 2.609%(wet weight)

【中文關鍵詞】 新鮮菌絲體; 均勻正交設計; 超聲波
【英文關鍵詞】 Fresh mycelium; Polysaccharide extracting process; Ultrasonic
【基金】山東省科技廳攻關項目 (0 1110 0 10 8)

【文獻出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,2005年01期 【DOI】CNKI:SUN:ZSYJ.0.2005-01-019