姬松茸富硒菌丝体多糖提取条件的优化

为探讨姬松茸富硒菌丝体多糖的提取工艺,研发食用菌富硒菌丝多糖保健品,通过单因子试验和正交试验,对热水浸提法提取姬松茸富硒菌丝体多糖的条件进行优化。结果表明:料水比、乙醇沉淀浓度和浸提的温度、时间及次数对姬松茸富硒菌丝体多糖的提取均有较大影响,其最优提取条件为:料水比1∶35(g·mL-1)、乙醇沉淀浓度90%、浸提温度85℃、浸提时间3.5h、浸提次数3次,在此工艺条件下富硒菌丝体多糖的提取量及其硒含量分别达到69.5mg·g~(-1)和12.1μg·g~(-1)(菌丝干重);本工艺简单、稳定、可行,适用于姬松茸富硒菌丝体多糖的提取。

Optimization of Polysaccharide Extraction from Mycelia of Selenium-rich Agaricus blazei

The hot-water extraction of polysaccharides from the mycelia of Agaricus blazeia grown on a selenium-enriched medium was optimized to facilitate product development of health foods with the functional ingredient.A single factor followed by an orthogonal experiment was carried out to show the extraction yield to be significantly affected by the altered processing conditions.The optimized extraction conditions included a sample/water ratio of 1/35 (g·mL-1), an ethanol concentration for precipitation at 90%, a temperature of 85℃, and 3 repeated cycles that lasted 3.5 h.As a result, a yield on polysaccharides reached 69.5 mg·g-1;and the content of selenium in polysaccharides reached 12.1 μg·g-1(dry weight of mycelium).The procedures were simple, stable, practical, and appropriate for the extraction.