微波、超声波萃取技术提取松茸多糖的研究

松茸多糖因具有抗肿瘤、增强免疫力、降血脂、抗病毒等生物活性作用，而越来越受到人们的重视，黑龙江林副特产研究所对松茸多糖的提取进行了研究。1）采用微波萃取技术，对微波萃取功率、微波萃取时间、料液比3个因素进行正交试验和分析，确定微波萃取的最佳工艺参数为微波功率660W，萃取时间45min，料液比1：25；2）采用超声波技术对松茸中水溶性粗多糖提取工艺进行了优化，并用硫酸-蒽酮法测定了松茸多糖的含量，结果表明，在超声功率180W、超声时间13min，提取温度100℃的条件下进行提取，料液比1：20，多糖提取率最高；3）比较超声和微波萃取松茸多糖的提取率，可知微波萃取方法更加优于超声方法，有更加广阔的应用前景。

Micro Wave and Ultrasound Extraction Technology Polysaccharides of Tricholoma matsutake

Polysaccharide Tricholoma matsutake has the action of anti-tumor, anti-virus , strengthen immunity and decreasing fat in blood, This paper mainly studied the extraction of Tricholoma matsutake polysaccharide. 1）Microwave extracting technology was used in the study. Orthogonal test were done and analyzed on extraction power, extraction time, material and liquid ratio. The optional technology conditions were as follow： extraction power was 660W, extraction time was 45 min, material and liquid ratio was 1 ： 25.2）The experiment adopted ultrasound wave technology to improve the method of polysaccharides extraction from Tricholoma matsutake by water,and its content was determined by colorinetry of sulfuricacid anthrone. The results showed that the extraction rate of polysaecharides is max when 180 W ultrasound power is used for 13 min and extraction temperature was 100℃, material and liquid ratio was 1 20.3） Comparison of microwave extraction and ultrasonic extraction rate of polysaceharide Tricholoma matsutake, we can see microwave extraction method is better than the ultrasound method , there are more widely used.