CAJ | 학술논문

比较了不同提取方法对香菇多糖得率的影响。结果表明，以0.4mol/l的盐酸为浸提液提取未纯化的香菇多糖，提取率为24%，0.8mol/L NaOH为浸提液提取的未纯化的香菇多糖，提取率为15.58%，较热水提法提取率7.56%有大量提高，而其活性则有待进一步研究。
비교료불동제취방법대향고다당득솔적영향。결과표명，이0.4mol/l적염산위침제액제취미순화적향고다당，제취솔위24%，0.8mol/L NaOH위침제액제취적미순화적향고다당，제취솔위15.58%，교열수제법제취솔7.56%유대량제고，이기활성칙유대진일보연구。
Different extraction methods for leninan contents were compared. The results show that the raw extration rate reaches 24%by 0.4mol/l of hydrochloric acid, while it is 15.58%by 0.8mol/l of NaOH. Both of the methods are far better than hot water extration method, which is 7.56%in the study. The activity of the extrations should be inves-tigated futhermore.