香菇多糖提取工艺的比较研究

比较研究了超临界CO2辅助提取法和传统热水提取法2种工艺对香菇多糖提取效果的影响.试验结果表明,超临界CO2萃取的最佳工艺为:萃取压力10 Mpa,萃取温度40%,萃取时间1 h.超临界CO2萃取脱脂后,热水浸提时间为1 h.仅用了传统方法热水浸提时间的1/5,香菇多糖提取率为6.87%,比传统热水浸提法提高3.16%,所得产品紫外吸收光谱显示,产品杂质含量少,红外光谱显示结构与直接热水浸提法一致.采用超临界CO2辅助提取后,香菇多糖的提取率和质量显著提高.

Study on Extraction Technology of Polysaccharides in Shiitake Mushroom

The effects of supercritical CO2 extraction technology and traditional hot-water method on the shiitake mush-room polysaecharide extraction was compared. The results showed that the optimum conditions of supercritical CO2 fluid extraction were: pressure of 10 Mpa, temperature of 40℃, time of I h. After supereritical CO2 extracting degreasing, the time of the hot water immersion proposes was 1 h, only 1/5 time to the conventional hot-water immersion, the extraction rate of polysaccharide was 6.87%. The extraction rate is 3.16% higher than the traditional water bath soak. The ultraviolet absorption spectrometry of the product showed that there was few impurity. The infrared spectrum indicated that the struc-ture is consistent with the direct hot water immersion formulation. After using the supercritical CO2 extraction, the extrac-tion rate and the quality of shiitake mushroom polysaccharide was obviously enhanced.