|Table of Contents|

Study on Extraction Technology of Polysaccharides from Auricularia auricula(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年07期
Page:
156-158
Research Field:
Publishing date:

Info

Title:
Study on Extraction Technology of Polysaccharides from Auricularia auricula
Author(s):
HE Cai-meiTANG Zheng
Department of Chemistry and Bioengineering,Hezhou University,Hezhou,Guangxi 542899
Keywords:
Auricularia auricularpolysaccharidesmicrowave assistedextraction technology
PACS:
S 646.6
DOI:
-
Abstract:
On the basis of single factor test of water to material ratio,extraction temperature,extraction time and microwave time,four factors and three levels of the orthogonal experiment was designed to optimize the extraction technology of polysaccharides from Auricularia auricula in Hezhou of Guangxi using microwave assisted water extraction method.The results showed that the optimum extraction conditions were as follows:water to material ratio 30 mL/g,extraction temperature 80℃,extraction time 2.0 h,microwave time 3 min.Under these conditions,the yield of Auricularia auricular polysaccharide was 3.972%,was much lower than other polysaccharide that has been reported,needs to be further research.

References:

[1]都凤华,刘景圣,王晶.黑木耳、青椒复合果酱的研制[J].食品科学,2006,27(7):270-272.

[2]张大为,赵亮,刘同军,.黑木耳多糖及其生物活性[J].食品与药品,2007(9):68-70

[3]于颖,徐桂花.黑木耳多糖生物活性研究进展[J].中国食物与营养[J].2009(2):55-57.

[4]韩春然,徐丽萍.黑木耳多糖的提取、纯化及降血脂作用的研究[J].中国食品学报,2007,7(1):54-58.

[5]宗灿华,于国萍.黑木耳多糖对糖尿病小鼠降血糖作用的研究[J].食用菌,2007(4):60-61.

[6]周国华.黑木耳多糖抗衰老及降血脂生物功效的研究[D].哈尔滨:东北农业大学,2005.

[7]Seon-Joo Y,Myeong-Ae Y.The nontoxic mushroom Auricularia auricula contains a polysaccharide with anticoagulant activity mediated by antithrombin[J].Thrombosis Research,2003,112:151-158.

[8]张秀娟,于慧茹,耿丹,.黑木耳多糖对荷瘤小鼠细胞免疫功能的影响[J].中成药,2005,27(6):691-693.

[9]张润光,刁小琴,关海宁.黑木耳营养保健功能及其产品开发[J].保鲜与加工,2010,10(1):54-56.

[10]刘雅静,袁延强,刘秀河,.黑木耳营养保健研究进进展[J].中国食物与营养,2010,10(7):66-68.

[11]李志强,郑慧哲,刘鹤瑞,.黑木耳多糖对兔动脉粥样硬化斑块中FAK表达的影响[J].牡丹江医学院学报,2011,32(1):1-3.

[12]郭振库,王旭兵.微波提取技术的研究方向探讨[J].材料导报,2007,21(11):28-33.

[13]黎海彬,王邕,李俊芳,.微波辅助提取技术在天然产物提取中的应用[J].现代食品科技,2005,21(3):148-150.

[14]张忠,李静,花旭斌,.微波辅助提取茶籽多糖工艺条件的研究[J].四川食品与发酵,2007,43(1):23-25.

[15]Pan X J.Microwave-assisted extraction of glycyrhizic acid from licorice rot[J].Bioehem,2000,59(5):173-177.

[16]魏红,吴向阳,仰榴青,.黑木耳多糖的提取工艺[J].食品研究与开发,2010,31(5):109-111.

[17]李超,王磊,任遥.黑木耳多糖提取工艺条件的研究[J].食品工业,2012,33(8):128-131.

[18]倪兆林,申元英,白丽,.云龙黑木耳中多糖的提取与测定[J].大理学院学报,2012,11(3):31-34.

[19]王晓军,李颖.微波辅助提取黑木耳多糖的研究[J].纺织高校基础科学学报,2010,23(1):95-98.

[20]曾维才,张曾.响应面法优化微波辅助提取黑木耳多糖工艺的研究[J].食品与发酵科技,2011,47(5):45-48.


Memo

Memo:
-
Last Update: 2014-08-24