姬松茸子实体多糖提取方法的研究

【摘要】 本文进行了姬松茸多糖子实体粉末水提、醇沉时的一些单因素试验和正交试验。最终得出了最优工艺条件:微波处理10min;料水比:1:30;浸提温度120℃;浸提时间3h;3倍乙醇加量沉淀6h,多糖提取得率可达9.12%。更多还原

【Abstract】 Some mono-factors in extracting the fruit bodies of Agaricus Blazei Murill with water and ethanol sedimentation andorthogonal test were studied in this paper. The most rational technological factors were obtained: 100 grams Agaricus Blazei Murillpowder was soaked with 3000ml water (weight of material :weight of water1:30), first treated with microwave for 10 minutes, extracted at temperature of 120℃ for 3h;vacuum concentrated to proper volume and then precipitated with 3 times volume of95% ethanol for 6h at room temperature.The yield of polysaccharide was up to 9.12%.更多还原