FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (9): 199-202.

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Study on Comparison of Extraction Methods of Lentinan

 LIU  Ning, LI  Jian   

  1. 1.College of Material Science and Engineering,Northeast Forestry University,Harbin 150036,China;2.College of Food Sciences and Engineering,Harbin University of Commerce,Harbin 150076,China
  • Online:2007-09-15 Published:2011-11-22

Abstract: In this research,with Lentinus edodes as raw material,the lentinan was extrated by enzymolysis method.The factors affecting extraction such as extraction time,reaction temperature,enzyme dosage and pH value were studied,and enzmolysis method was compared with traditional extrction method.The extraction product analyzed by infrared spectrogram and ultraviolet spectrogram.The highest extraction rate of admixture enzymolysis method is 12.90% and higher 6.26% than that of traditional extraction by heat water.Meanwhile,the impurity content in product is the lowest among the three methods,and the quality approaches to the standard of pure arabinogalactan much more.The results of experiment indicated that the admixture enzymolysis method is superior to traditional extraction by heat water and microscope wave.

Key words: Lentinus edodes, lentinan, enzymatic methods, extraction