长白山有机黑木耳多糖的提取工艺研究
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摘要
为了开发微波辅助提取方法,对长白山地区有机黑木耳多糖条件进行优化,确定最佳提取工艺。结果表明:单因子试验和正交试验的最佳条件即以水为提取剂,微波功率为800 W,料液比为1∶40,浸提温度为95℃,微波辐射时间为40min,水浴萃取浸提2次,时间分别为1.5h,加水量分别为400、500mL,在此条件下,多糖提取率为19.30%。鞣酸沉淀法脱除蛋白质后,测定黑木耳多糖含量为44.5%。
To explore the extraction methods of microwave assisted extraction,optimizing the conditions on polysaccharides from organic Auricularia auricula of Changbai mountain,finally to determine the best extraction method.The results of single factor test and orthogonal test proved that better extration conditions were water as extraction agent,microwave power 800 W,ratio of material to liquid 1∶40,extraction temperature 95 ℃,the microwave radiation time 40 minutes,water bath extraction time was two times,and the time was 1.5 hours each time,water content were 400 and 500 mL,under these coditions,the extraction rate of polysaccharide was19.30%.After removing protein by tannic acid method of precipitation,the content of polysaccharides in Auricularia auricula was 44.5%.
To explore the extraction methods of microwave assisted extraction,optimizing the conditions on polysaccharides from organic Auricularia auricula of Changbai mountain,finally to determine the best extraction method.The results of single factor test and orthogonal test proved that better extration conditions were water as extraction agent,microwave power 800 W,ratio of material to liquid 1∶40,extraction temperature 95 ℃,the microwave radiation time 40 minutes,water bath extraction time was two times,and the time was 1.5 hours each time,water content were 400 and 500 mL,under these coditions,the extraction rate of polysaccharide was19.30%.After removing protein by tannic acid method of precipitation,the content of polysaccharides in Auricularia auricula was 44.5%.
引文
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[20]李志涛,孙金旭,王倩,等.白灵菇多糖的提取及其免疫活性研究[J].食品研究与开发,2017,38(7):56-58.
[2]Hiroshi Takii,Takashi Kometani.Antidiabeti ceffectof glycyrrhizin in genetically diabetic KK-Aymice[J].Biol Pharm Bull,2001,24(5):484-487.
[3]张秀娟,季宇彬.黑木耳多糖药理学研究进展[J].中国微生态学杂志,2003,15(6):373-374.
[4]郑钧予,丑建栋,彭晓龙.复合酶法提取黑木耳多糖方法优化[J].安徽农业科学,2015,43(3):183-185.
[5]郭村荣.黑木耳-防病保健功效多[J].中国食物与营养,2004,9(9):43-44.
[6]沈正军.黑木耳多糖提取法与保健功能[N].中国食品安全报,2012-06-02(B02).
[7]唐平,俞卫平,支明玉.黑木耳的开发研究进展[J].农产品加工,2012(5):99-102.
[8]张娜,张小燕,陈双.黑木耳系列加工产品研究进展[J].保鲜与加工,2013,13(3):50-52.
[9]李家磊,洪滨,卢淑雯.黑龙江省黑木耳加工进展与开发前景[J].中国食物与营养,2014,20(8):33-37.
[10]陈明.长白山特色农产品发展战略研究[D].上海:上海交通大学,2010.
[11]孔祥辉,张介驰,戴肖东.黑木耳多糖的提取与纯化[J].生物技术,2005,15(1):81-82.
[12]北京大学生物系生物化学教研室.生物化学实验指导[M].北京:人民教育出版社,1980:22-24.
[13]王献友,陈培云,吴广臣.黑木耳多糖提取及其药理活性的研究进展[J].南方农业学报,2012,43(5):683-687.
[14]张立娟,于国萍.细胞破壁酶在黑木耳多糖提取中作用条件的研究[J].食用菌,2005(3):8-10.
[15]赵玉红,党媛,王振宇.提取方法对黑木耳多糖提取效果的影响[J].安徽农业科学,2014,42(30):10664-10668,10672.
[16]王晓军,李颖.微波辅助提取黑木耳多糖的研究[J].纺织高校基础科学学报,2010(1):95-98.
[17]陈源.响应面法优化微波提取茂谷橘橙皮总黄酮工艺[J].中国食品学报,2013,4(4):30-35.
[18]王广慧.微波辅助高压法提取金针菇黄铜条件的优化[J].食品研究与开发,2017,38(8):46-49.
[19]王广慧,魏雅冬,于德涵.高压热水浸提法提取金针菇黄铜的优化研究[J].食品科技,2015,40(3):241-244.
[20]李志涛,孙金旭,王倩,等.白灵菇多糖的提取及其免疫活性研究[J].食品研究与开发,2017,38(7):56-58.