海鲜菇中总糖提取的影响因素研究
Research on the Influence Factors of Total Sugar in Hypsizygus marmoreus
李淑荣 1王丽 1倪淑君 2唐选民 3汪慧华 1刘小飞 1汪长钢1
作者信息
- 1. 北京农业职业学院,北京102442
- 2. 黑龙江省农业科学院畜牧研究所,黑龙江哈尔滨150086
- 3. 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
- 折叠
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:mL)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.
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.
关键词
海鲜菇/热水浸提/总糖Key words
Hypsizygus marmoreus/Hot water extraction/Total sugar引用本文复制引用
基金项目
北京市农业科技项目(20170125)
农业部公益性行业科技专项(201303080-5)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据