【作者】張志軍; 李淑芳; 薛照輝; 黃超

【Author】ZHANG Zhijun1; LI Shufang1; XUE Zhaohui2; HUANG Chao21Forestry and Fruit Research Institute of Tianjin; Tianjin 300112; China; 2University of Tianjin; Tianjin 300072; China

【作者機構】天津市林業(yè)果樹研究所; 天津大學

【摘要】 采用超聲波法提取杏鮑菇(Pleurotus eryngii)粗多糖,通過單因素和正交試驗確定提取的最佳條件為超聲波功率70 W、時間40 min、料液比1∶40(w/v),粗提物中的多糖量為71.2 mg/g;對杏鮑菇粗多糖保濕性能初步研究表明:1%杏鮑菇粗多糖在6 h內保濕性能優(yōu)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.

【關鍵詞】 杏鮑菇; 超聲波; 粗多糖; 保濕性

【Key words】 Pleurotus eryngii; ultrasound; polysaccharide; moisturizing effect

【基金】天津市科技計劃星火項目(編號:09ZHXHNC05900)的部分研究內容

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,2010年02期

【DOI】CNKI:SUN:SYJB.0.2010-02-016
 
【分類號】S646.11