食品科学 ›› 2005, Vol. 26 ›› Issue (1): 161-164.

• 工艺技术 • 上一篇    下一篇

滑菇多糖制备的研究

 李海平, 王硕   

  1. 天津科技大学食品与生物工程学院; 天津商学院食品科学与生物工程系
  • 出版日期:2005-01-15 发布日期:2011-09-19

Research on Preparation of Nameko Polysaccharide

 LI  Hai-Ping, WANG  Shuo   

  1. 1.Department of Food and Biological Engineering,Tianjin University of Commerce;2.College of Food and Biological Engineering,Tianjin University of Science and Technology
  • Online:2005-01-15 Published:2011-09-19

摘要: 本文采用酶法制备滑菇多糖(PholiotNamekoPolysaccharide,PNP),确定了制备的最佳工艺。加酶(纤维素酶和中性蛋白酶)酶解后,热水浸提,再用sevage法除去蛋白,95%的乙醇醇析得到滑菇多糖的纯化物。

关键词: 滑菇多糖, 工艺, 测定方法

Abstract: This paper mainly investigated the preparation, purification and determination of Pholiot nameko polysaccharide (PNP). The optimum processing of the PNP was introduced. The process was as follows: Neutral proteinase and water were mixed with Pholiot nameko and kept in certain temperature and extracted by hot water. The protein in crude polysaccharide was removed by sevage method and purified with 95% ethanol.

Key words: namko polysaccharide, process, method of determination