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采用超声波技术对姬松茸中水溶性粗多糖提取工艺进行了优化,并用硫酸-蒽酮法测定了姬松茸多糖的含量。结果表明在超声功率140W、超声时间15min、提取温度80℃的条件下进行提取,多糖提取率最高,并且粗多糖中多糖纯含量为91.87%。
The extraction technology of water-soluble crude polysaccharide in Agaricus blazei Murill was optimized by using ultrasonic technique. The polysaccharide content of Agaricus blazei Murill was determined by sulfuric acid-anthrone method. The results showed that the polysaccharide extraction rate was the highest when the ultrasonic power was 140W, the ultrasonic time was 15min and the extraction temperature was 80 ℃. The pure polysaccharides content was 91.87%.