超声波法提取苇蘑多糖的工艺研究 study on extraction technology of agaricus campestris polysaccharide by ultrasonic.pdfVIP

2011年3月 食品研究与开发 FoodRt～earch、nd 基础研究 第32卷第3期 De、eh,pment 38 超声波法提取苇蘑多糖的工艺研究 班立桐1。杨红澎1。吴疆1。确生2 (1．天津农学院农学系，天津300384；2．青海师范大学民族师范学院化学系，青海西宁810008) 摘要：采用超声波辅助热水提取法研究了苇蘑子实体多糖的提取工艺。正交试验所得苇蘑子实体多糖最佳超声提 h 酚一硫酸法检测。在精密度试验中，RSD为0．283％，表明精密度较好。在稳定性试验中，RSD为0．374％。表明在Oh．8 之间的稳定性较好。实验结果显示。该方法适用于苇蘑子实体多糖的提取及含量测定。该方法简便、准确、稳定、灵敏 度高。测得苇蘑中多糖含量为2l％。 关键词：苇蘑；多糖；苯酚一硫酸比色法；超声提取 onExtraction of Ultrasonic Study TechnologyAgaricusCampestrisPolysaccharideby BAN Li-ton91，YANGHong-pen91，WUJian91，QUEShen92 of Agricultural of (1．DepartmentAgricultural，TianjinCollege，Tianjin300384；2．DepartmentChemistry，Qinghai Normal 8 University，Xining10008，Qinghai，China) Abstract：Hotwaterextractionmethodassistedultrasonic toextract Was by applied campestris Agaricus from inthis extractionconditionsweredeterminedas polysaccharideAgaricuscampestrispaper．Theoptimal ofextraction30 ofultrasonicextraction15 ratio knows：temperatureoC，time min，solid-liquid1：30(g／mL)and the 200 methodWas todetermine powerW．Phenol-sulphuricapplied Agaricuscampestrispolysaccharide．In the valuewas thatthe wasbetter．Inthe experiment，RSD0．283％，showing stability precision precision valuewas thatth