CAJ | 학술논문

采用低温水提法对香菇进行预处理可以使后续提取的香菇多糖中蛋白质及黏性物质含量显著下降，便于直接进行喷雾干燥；通过对10种多糖提取方法的比较，确定高温是影响香菇多糖提取率的显著因素，考虑到微波和高压提取目前在生产中无法普及，所以工业生产还是采用沸水浸提法为宜；通过正交试验确定沸水提取香菇多糖的最优工艺为料液比1∶25，柠檬酸调节pH 值为4，提取次数为3次，在此条件下香菇多糖提取率最高，喷雾干燥后可获得颜色很淡的香菇多糖粉末。该法使干香菇中80%以上的多糖在短时间内得到有效分离，产品感官性状良好，适合工业化生产。
채용저온수제법대향고진행예처리가이사후속제취적향고다당중단백질급점성물질함량현저하강，편우직접진행분무간조；통과대10충다당제취방법적비교，학정고온시영향향고다당제취솔적현저인소，고필도미파화고압제취목전재생산중무법보급，소이공업생산환시채용비수침제법위의；통과정교시험학정비수제취향고다당적최우공예위료액비1∶25，저몽산조절pH 치위4，제취차수위3차，재차조건하향고다당제취솔최고，분무간조후가획득안색흔담적향고다당분말。해법사간향고중80%이상적다당재단시간내득도유효분리，산품감관성상량호，괄합공업화생산。
The pretreatm entoflow -tem perature w aterextraction w asused to decrease protein and stickum contentoflentinan,to facilitate directspray drying.B y the com parison of10 kinds ofpolysaccharide extraction m ethod,results show ed thathigh tem perature w as the m ostsignificantfactorin-fluencing the yield oflentinan.C onsidering the m icrow ave and high-pressure extraction are currently hard to be w idespread,so itw as advisable to use boiling w ater extraction in industrialproduction.The optim um process w as determ ined as follow s:solid to liquid ratio 1∶25,pH 4,extraction tim es 3.U nder such condition,the extraction rate oflentinan w as the highest,the color of lentinan w as prim rose by spray drying.M ore than 80%lentinan in the dried m ushroom sw asseparated in a shortperiod oftim e,the sensory property ofthe productw asgood,and so the preparation technol-ogy w assuitable forindustrialproduction.