Study on Ultrasonic-assisted Extraction of Polysaccharides from "Xiangsi" Mushroom

doi:10.7506/spkx1002-6630-200902018

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (2 ): 98-101.doi: 10.7506/spkx1002-6630-200902018

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Study on Ultrasonic-assisted Extraction of Polysaccharides from "Xiangsi" Mushroom

JIANG Ning1,2，LIU Xiao-peng1,*，JIANG Shun-ri2，ZHENG Xiao-jiang1，TANG Qiao-yu1

(1. Hubei Key Laboratory of Biological Resource Conservation and Utilization, Enshi 445000, China ；
2. School of Biological Science and Technology, Hubei University for Nationalities, Enshi 445000, China)

Received:2008-01-10 Revised:2008-06-09 Online:2009-01-15 Published:2010-12-29
Contact: LIU Xiao-peng1 E-mail:liuxp999@163.com

Abstract

Abstract:

The hot water and ultrasonic-assisted extraction processes of polysaccharides from "Xiangsi" mushroom were optimized respectively by single factor test and orthogonal test in this study. The results showed that the optimal hot water extraction conditions are as follows: material to liquid ratio 1:60, water temperature 60 ℃, and extraction time 90 min, and the optimal ultrasonic-assisted extraction conditions are as follows: material to liquid ratio 1:140, ultrasonic power 80 W, pH 8.0, and extraction time 20 min. The average polysaccharides contents of the "Xiangsi" mushroom extract by the two methods are 0.620% and 2.058%. The fomer is evidently interifior to the latter.

Key words: “Xiangsi”mushroom, polysaccharides, ultrasonic, extraction

CLC Number:

O636.1

JIANG Ning1,2，LIU Xiao-peng1,*，JIANG Shun-ri2，ZHENG Xiao-jiang1，TANG Qiao-yu1. Study on Ultrasonic-assisted Extraction of Polysaccharides from "Xiangsi" Mushroom[J]. FOOD SCIENCE, 2009, 30(2 ): 98-101.

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Study on Ultrasonic-assisted Extraction of Polysaccharides from "Xiangsi" Mushroom

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