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中国精品科技期刊2020
王雪, 池玥兰, 华春, 汪振炯, 吴雨龙, 江海涛, 周峰, 王仁雷. 不同提取方法对蛹虫草基质多糖的特性研究[J]. 食品工业科技, 2015, (09): 49-52. DOI: 10.13386/j.issn1002-0306.2015.09.001
引用本文: 王雪, 池玥兰, 华春, 汪振炯, 吴雨龙, 江海涛, 周峰, 王仁雷. 不同提取方法对蛹虫草基质多糖的特性研究[J]. 食品工业科技, 2015, (09): 49-52. DOI: 10.13386/j.issn1002-0306.2015.09.001
WANG Xue, CHI Yue-lan, HUA Chun, WANG Zhen-jiong, WU Yu-long, JIANG Hai-tao, ZHOU Feng, WANG Ren-lei. Effect of different extraction methods on the feature of polysaccharide in Cordyceps Militaris[J]. Science and Technology of Food Industry, 2015, (09): 49-52. DOI: 10.13386/j.issn1002-0306.2015.09.001
Citation: WANG Xue, CHI Yue-lan, HUA Chun, WANG Zhen-jiong, WU Yu-long, JIANG Hai-tao, ZHOU Feng, WANG Ren-lei. Effect of different extraction methods on the feature of polysaccharide in Cordyceps Militaris[J]. Science and Technology of Food Industry, 2015, (09): 49-52. DOI: 10.13386/j.issn1002-0306.2015.09.001

不同提取方法对蛹虫草基质多糖的特性研究

Effect of different extraction methods on the feature of polysaccharide in Cordyceps Militaris

  • 摘要: 以废弃的蛹虫草培养基基质为原料,利用水提法、酶解法、超声波法、超声波-酶法、微波法和微波-酶法来提取蛹虫草基质多糖,研究不同提取方法下蛹虫草基质多糖得率、多糖黏度及多糖抗氧化活性的区别来比较六种提取工艺的优缺点。结果表明:超声波-酶法所得蛹虫草基质多糖的得率最高,达30.27%,水提法最差,为10.69%。不同提取方法所得的多糖溶液黏度均随多糖溶液浓度的增大而增大,在相同浓度下多糖溶液的表观黏度大小依次为水提法>微波法>酶法>微波-酶法>超声波法>超声波-酶法。超声波-酶法提取的蛹虫草基质多糖体外抗氧化活性最好,而水提法的多糖抗氧化活性最差。

     

    Abstract: Six different extraction methods,including water extraction,enzymatic extraction,ultrasonic method,ultrasonic- enzymatic method,microwave method and microwave- enzyme method,were used to extract Cordyceps polysaccharide from Cordyceps militaris culture medium.The extraction yield,viscosity and the impact of antioxidation were evaluated to compare the advantage and disadvantage of different extraction methods. The results showed that polysaccharide prepared by ultrasonic- enzymatic extraction showed the highest extraction yield 30.27%,while that of water extraction showed the lowest yield 10.69% at the same time. Polysaccharide viscosity with the increase of polysaccharide solution concentration by different extraction methods,the apparent viscosity at the same concentration was: water extraction > microwave extraction > enzyme extraction > microwave- enzymatic extraction > ultrasonic extraction > ultrasonic- enzymatic extraction. The polysaccharide prepared by ultrasonic- enzymatic extraction exhibited the strongest antioxidant activity,while that of water extraction showed the lowest antioxidant activity.

     

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