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Position: Home > Articles > Optimization of extraction technology of Tibetan kefiran Journal of Gansu Agricultural University 2014 (1) 171-175+180

藏灵菇多糖提取工艺的优化

作  者:
陆婧;梁琪;张炎;张卫兵;文鹏程;杨敏;宋雪梅
单  位:
甘肃省功能乳品工程实验室;甘肃农业大学食品科学与工程学院
关键词:
藏灵菇;藏灵菇多糖;优化;提取工艺
摘  要:
以藏灵菇为试验材料,采用单因素试验和正交试验设计以多糖提取率为考察指标,对藏灵菇多糖的提取工艺进行优化.结果表明:藏灵菇多糖的最佳提取工艺为提取时间4h,提取温度85℃,料液比1∶60,提取次数4次.在此条件下,藏灵菇多糖的提取率为20.96%.其中浸提温度对藏灵菇多糖的提取率影响极显著(P<0.01),料液比对藏灵菇多糖的提取率影响显著(P<0.05),经红外光谱分析表明提取的物质具有糖类特征峰,且该杂多糖样品中含有吡喃糖苷键.
译  名:
Optimization of extraction technology of Tibetan kefiran
作  者:
LU Jing;LIANG Qi;ZHANG Yan;ZHANG Wei-bing;WEN Peng-cheng;YANG Min;SONG Xue-mei;College of Food Science and Engineering,Gansu Agricultural University,Engineering Lab of Functional Dairy Product of Gansu Province;
关键词:
Tibetan kefir;;Tibetan kefiran;;optimization;;extraction technology
摘  要:
In order to enhance the extraction rates of Tibetan kefiran,using a single factor experimental and orthogonal test to optimize the extraction process of Tibetan kefiran.The results showed that extraction temperature and ratio of solid to liquid had significant effects on the extraction rates of Tibetan kefiran(P<0.05).The optimum extraction process were as follows,extraction time of 4h,extraction temperature of 85℃,solid to liquid ratio of 1∶60,extracted times of 4times,and the extraction rate of Tibetan kefiran was 20.96%under this condition.The analysis of infrared spectra showed that the organic substance which extracted from Tibetan mushroom possessed sugar characteristic peak,and the sample of heteropolysaccharide contained D-mannopyranose.

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