[1]王鹏,郭丽,周凤超,等.黑木耳提取液流变学性质研究[J].北方园艺,2013,37(24):146-149.
　WANG Peng,GUO Li,ZHOU Feng-chao,et al.Study on Rheological Properties of Black Fungus Extract[J].Northern Horticulture,2013,37(24):146-149.
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黑木耳提取液流变学性质研究

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第37卷 期数: 2013年24期 页码: 146-149 栏目: 出版日期: 2013-12-30
Title:
Study on Rheological Properties of Black Fungus Extract
文章编号:
1001-0009(2013)24-0146-04
作者:
王鹏; 郭丽; 周凤超; 王广慧; 李杨; 宋相周
绥化学院 食品与制药工程学院，黑龙江 绥化 152061
Author(s):
WANG Peng; GUO Li; ZHOU Feng-chao; WANG Guang-hui; LI Yang; SONG Xiang-zhou
Department of Biotechnology and Food Engineering，Suihua University，Suihua，Heilongjiang 152061
关键词:
黑木耳; 多糖; 黏度
Keywords:
black fungus; polysaccharides; viscosity
分类号:
S 646.6
文献标志码:
A
摘要:
以不同等级黑木耳为原料，采用热水浸提法制备黑木耳提取液，测定了黑木耳多糖提取液多糖含量，并研究了温度、多糖浓度、pH值和金属离子对黑木耳提取液流变学的影响。结果表明：在95℃、pH 6，加热时间为90 min的条件下，一级黑木耳提取液提取多糖含量最高，为70.30%。在pH 6~7时，黑木耳提取液多糖含量较高；金属离子Fe2+可提高黑木耳提取液黏度，K+可降低黑木耳提取液黏度。
Abstract:
With different levels of black fungus as materials，its extract was made by hot water extraction method.The polysaccharide content of black fungus was determined，and the effect of temperature，polysaccharide concentration，pH and metal ions on viscosity were studied.The results showed that the black fungus extract polysaccharide content was the highest with 70.30% at pH 6 by heating at 95℃ for 90 min.The black fungus extract polysaccharide content was higher at pH 6~7.The viscosity of black fungus extract increased by Fe2+，while it reduced by K+.

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备注/Memo

第一作者简介：王鹏（1981-），男，黑龙江牡丹江人，硕士，副教授，研究方向为食品工程。E-mail:ljdrq@sina.com.
基金项目：黑龙江省教育厅科学技术研究资助项目（12533076）。
收稿日期：2013-09-09

更新日期/Last Update: 2014-12-08