海鲜菇中总糖提取的影响因素研究 |
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引用本文: | 李淑荣,王丽,倪淑君,唐选民,汪慧华,刘小飞,汪长钢. 海鲜菇中总糖提取的影响因素研究[J]. 安徽农业科学, 2017, 45(30) |
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作者姓名: | 李淑荣 王丽 倪淑君 唐选民 汪慧华 刘小飞 汪长钢 |
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作者单位: | 北京农业职业学院,北京,102442;黑龙江省农业科学院畜牧研究所,黑龙江哈尔滨,150086;中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京100193 |
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基金项目: | 北京市农业科技项目,农业部公益性行业科技专项 |
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摘 要: | [目的]研究海鲜菇中总糖含量提取的影响因素,为海鲜菇中总糖的利用提供依据。[方法]分析了海鲜菇中总糖热水浸提的最佳提取目数、适合提取原料,在此基础上研究了提取温度、提取时间、料液比对海鲜菇中总糖提取效果的影响。[结果]海鲜菇最佳提取目数为100目,残菇为总糖的最佳提取原料。当提取温度为80℃、提取时间为20 min、提取料液比为1∶20(g∶m L)时,残菇中总糖提取率最高为13.63%。[结论]海鲜菇的残菇中总糖含量最高,适合作为进一步糖类物质研究的基础原料。
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关 键 词: | 海鲜菇 热水浸提 总糖 |
Research on the Influence Factors of Total Sugar in Hypsizygus marmoreus |
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Abstract: | [Objective]Research on the extraction factor of the total sugar in Hypsizygus marmoreus can provide basis for application of total sug-ar in Hypsizygus marmoreus.[Method]This paper analyzed the optimum extraction mesh number and material of total sugar in Hypsizygus mar-moreus by hot water extraction.In this base, the influence factors of extraction temperature, time, and solid-liquid ratio were studied.[ Result] The optimum extraction mesh number was 100 and the residual mushroom was the potimal extraction material.When extraction time was 80 ℃, extraction time was 20 min, solid-liquid ratio was 1:20(g:mL), the highest total extraction rate was 13.63%.[Conclusion]The residual Hyp-sizygus marmoreus have the highest total sugar which is a very important material to use in the next step. |
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Keywords: | Hypsizygus marmoreus Hot water extraction Total sugar |
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