超声波法提取猴头菌丝胞内多糖的研究
Science and Technology of Food Industry(2008)
Abstract
研究用超声波技术提取猴头菌丝体多糖,以正交实验设计优化工艺条件,实验结果表明:影响猴头菌丝体多糖提取率因素的主次关系是固液比>超声功率>超声时间>超声温度。最佳工艺条件为:固液比1∶50,超声功率80W,超声时间50min,超声温度50℃,在此工艺条件下,多糖提取率为2.21%。
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Key words
polysaccharide,ultrasonic wave,Hericium erinaceus mycelial,extraction
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