论文部分内容阅读
本文探讨了巴西蘑菇子实体多糖的提取工艺,并对其提取率进行了比较分析。结果表明,巴西蘑菇子实体多糖提取的最佳条件为:加水量 1∶2 0,提取温度10 0℃,提取时间 5小时。采用不同的溶剂提取法和加酶提取法,其结果为酶法提取最佳,碱法提取其次,两者均优于酸法和常规热水浸提法。对比两种脱蛋白的分离效果,发现以Sevag法和酶法交替进行脱蛋白比单独使用Sevag法效果好,而两种蛋白酶糜蛋白酶和中性链蛋白酶对多糖的脱蛋白效果差别不大
This article explored the extraction process of polysaccharides from the fruiting body of Brazil mushroom, and compared the extraction rates. The results showed that the optimum conditions for extracting the polysaccharides from the fruit body of Brazil mushroom were as follows: water addition 1:2, extraction temperature 100°C, extraction time 5 hours. Using different solvent extraction methods and enzyme extraction methods, the results are best for enzymatic extraction and alkaline extraction. Both are better than the acid method and conventional hot water extraction method. Comparing the separation effects of the two deproteins, it was found that the Sevag method and the enzymatic method alternately performed the deproteinization better than the Sevag method alone, and the two proteases, the chymotrypsin and the neutral chain protease had little difference in the deproteinization effect of the polysaccharide.