食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
6期
30-32
,共3页
苗晓燕%朱维红%陈梅香%张筱梅*
苗曉燕%硃維紅%陳梅香%張篠梅*
묘효연%주유홍%진매향%장소매*
猴头%菌丝体%多糖%酶-超声波提取
猴頭%菌絲體%多糖%酶-超聲波提取
후두%균사체%다당%매-초성파제취
Hericium erinaceus%submerged-fermented mycelium%polysaccharides%enzymatic-ultrasonic ex-traction
采用正交试验优化猴头菌丝体多糖酶法提取方案,并结合超声波处理及对比研究热水提取法、酶法、超声波法和酶-超声波联合这4种方法对猴头发酵菌丝体多糖的提取工艺.结果表明,在提取温度50℃、pH4.2、料液比1∶30(g/mL)、酶量3%、酶解90 min时,多糖提取率达5.93%,同时结合超声波处理20 min,多糖提取率可达7.71%,分别是水提法、酶法和超波法提取的1.6倍、1.3倍和1.22倍,明显提高了多糖得率.
採用正交試驗優化猴頭菌絲體多糖酶法提取方案,併結閤超聲波處理及對比研究熱水提取法、酶法、超聲波法和酶-超聲波聯閤這4種方法對猴頭髮酵菌絲體多糖的提取工藝.結果錶明,在提取溫度50℃、pH4.2、料液比1∶30(g/mL)、酶量3%、酶解90 min時,多糖提取率達5.93%,同時結閤超聲波處理20 min,多糖提取率可達7.71%,分彆是水提法、酶法和超波法提取的1.6倍、1.3倍和1.22倍,明顯提高瞭多糖得率.
채용정교시험우화후두균사체다당매법제취방안,병결합초성파처리급대비연구열수제취법、매법、초성파법화매-초성파연합저4충방법대후두발효균사체다당적제취공예.결과표명,재제취온도50℃、pH4.2、료액비1∶30(g/mL)、매량3%、매해90 min시,다당제취솔체5.93%,동시결합초성파처리20 min,다당제취솔가체7.71%,분별시수제법、매법화초파법제취적1.6배、1.3배화1.22배,명현제고료다당득솔.
@@@@The operating parameters of enzymatic extraction of polysaccharides from Hericium mycelium solutions were optimized using orthogonal test, and the polysaccharides extraction yield of four methods were compared, including hotwaterextraction, enzymaticextraction, ultrasonicextractionandenzymatic-ultrasonicextraction.The results showed that the selected operating parameters were:extraction temperature 50℃, pH4.2, liquid/solid ratio 1∶30 (g/mL), enzyme concentration 3%, enzymolysis time 90 min. Under these conditions, the extraction rate of polysaccharide was 5.93%, combined with ultrasonic 20 min;the extraction rate of polysaccharide was 7.71%. The extraction rate of enzymatic-ultrasonic was hot water extraction 1.6 times, enzymatic extraction 1.3 times, ultrasonic extraction 1.22 times, respectively. These results showed enzymatic-ultrasonic extraction significantly increased theyieldofpolysaccharides.
