蒙古口蘑多糖提取工艺的研究

以蒙古口蘑（Tricholoma mongolicum Imai.）野生子实体和人工液体培养的菌丝体为研究对象，采用常规热水浸提法，对影响多糖提取得率的因素以正交试验的方法进行优化。结果表明,蒙古口蘑子实体多糖提取的最佳工艺为:提取时间4 h，提取4次，提取温度70℃，醇析浓度80%，料液比1∶10,经此工艺子实体的多糖得率为5.78%;菌丝体多糖提取最优工艺为：提取时间3 h, 提取3次，提取温度90℃，醇析浓度80%，料液比1∶10,经此工艺菌丝体的多糖得率为5.93%。

Optimization of Polysaccharide Extraction from Tricholoma Mongolicum Imai.

Orthogonal experiments were applied to optimize the polysaccharide extraction from fruiting bodies and mycelium of Tricholoma mongolicum Imai. respectively. The optimal extraction parameters for fruiting bodies were predicted as followed: extraction temperature was 70℃, the ratio of raw material and water was 1∶10, extraction time was 4 hours, extraction was done  for 4 times and by 80% (V/V) of ethanol for polysaccharide precipitation. With this technics, the yield of polysaccharides was 5.78%. The optimum extraction conditions for mycelium  were extracted at temperature of 90℃, with ratio between raw material and water  as 1∶10. The extract would last for 3 hours, and be made for 3 times and by 80% ethanol for polysaccharide precipitation. With this technics, the yield of polysaccharides was 5.93%.