CAJ | 학술논문

优选香菇中香菇多糖的提取工艺，通过单因素试验和正交试验，研究了物料比、提取温度、提取时间对多糖提取率的影响。结果表明：最佳工艺条件为物料比1∶20，温度90℃，提取时间2 h。且在最佳提取条件下，香菇多糖提取率为16.72%。因此，优选得到的香菇中香菇多糖提取工艺，方法简便。
우선향고중향고다당적제취공예，통과단인소시험화정교시험，연구료물료비、제취온도、제취시간대다당제취솔적영향。결과표명：최가공예조건위물료비1∶20，온도90℃，제취시간2 h。차재최가제취조건하，향고다당제취솔위16.72%。인차，우선득도적향고중향고다당제취공예，방법간편。
The extraction technology of lentinan from Lentinus edodes was optimized. Based on the single factor test and orthogonal test design,the effects of solid-liquid ratio,temperature and time on the extraction rate of lentinan from Lentinus edodes were investigated. The optimum technological parameters were as follows:solid-liquid ratio1∶20,temperature 90℃and extraction time 2 h. The highest extraction rate of lentinan was 16.72%,and the extraction technology was simple,reliable and highly predictive.