食品科学 ›› 2006, Vol. 27 ›› Issue (12): 267-270.
• 工艺技术 • 上一篇 下一篇
张艳荣,单玉玲,刘婷婷,李玉
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ZHANG Yan-rong,SHAN Yu-ling,LIU Ting-ting,LI Yu
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摘要: 采用微波萃取技术对经过超临界CO2流体脱脂处理的姬松茸进行多糖的提取,经正交试验分析确定最佳工艺条件为微波功率600W,萃取时间6min,固液比为1:10,物料粒度0.147mm,粗多糖提取率为14.2%。
关键词: 微波萃取, 姬松茸, 多糖, 超临界CO2流体萃取
Abstract: Agaricus blazei Murrill fruit polysaccharides was extracted by microwave technology after supercritical CO2 fluid extracting. The optimum conditions of microwave extraction were determined through orthogonal test and analysis. Microwave power was 600W, microwave time was 6min, qulid to liquid was 1:10, material size was 0.147mm, extraction rate of polysaccharide was 14.2%.
Key words: microwave extraction, Agaricus blazei Murrill, polysaccharides, supercritical CO2 fluid extraction
张艳荣,单玉玲,刘婷婷,李玉. 微波萃取技术在姬松茸多糖提取中的应用[J]. 食品科学, 2006, 27(12): 267-270.
ZHANG Yan-rong,SHAN Yu-ling,LIU Ting-ting,LI Yu. Application of Microwave Extraction in Extracting Agaricus blazei Polysaccharides[J]. FOOD SCIENCE, 2006, 27(12): 267-270.
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