【作者】张志军; 李淑芳; 薛照辉; 黄超
【Author】ZHANG Zhijun1; LI Shufang1; XUE Zhaohui2; HUANG Chao21Forestry and Fruit Research Institute of Tianjin; Tianjin 300112; China; 2University of Tianjin; Tianjin 300072; China
【作者机构】天津市林业果树研究所; 天津大学
【摘要】 采用超声波法提取杏鲍菇(Pleurotus eryngii)粗多糖,通过单因素和正交试验确定提取的最佳条件为超声波功率70 W、时间40 min、料液比1∶40(w/v),粗提物中的多糖量为71.2 mg/g;对杏鲍菇粗多糖保湿性能初步研究表明:1%杏鲍菇粗多糖在6 h内保湿性能优于5%甘油。
【Abstract】 Single parameter and orthogonal tests were used to determine the optimal conditions for extracting polysaccharide from Pleurotus eryngii fruit bodies using ultrasound.Crude extracts containing the highest concentration of polysaccharide(71.2 mg/g) were obtained when P.eryngii fruit bodies were suspended in water at a ratio of 1∶40 and exposed to 70 W of ultrasonic power for 40 minutes.The moisturizing effect of 1%(w/v) P.eryngii crude polysaccharide was higher compared with 5%(v/v)glycerine or deionized water over a 6 h period.
【关键词】 杏鲍菇; 超声波; 粗多糖; 保湿性
【Key words】 Pleurotus eryngii; ultrasound; polysaccharide; moisturizing effect
【基金】天津市科技计划星火项目(编号:09ZHXHNC05900)的部分研究内容
【文献出处】 食用菌学报,Acta Edulis Fungi,编辑部邮箱,2010年02期
【DOI】CNKI:SUN:SYJB.0.2010-02-016
【分类号】S646.11
