| 提取方法对黑木耳多糖提取效果的影响 |
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| 引用本文： | 赵玉红,党媛,王振宇.提取方法对黑木耳多糖提取效果的影响[J].安徽农业科学,2014(30):10664-10668,10672. |
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| 作者姓名： | 赵玉红 党媛 王振宇 |
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| 作者单位： | 1. 东北林业大学林学院,黑龙江哈尔滨,150040
2. 哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨,150090 |
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| 基金项目： | 黑龙江省应用技术研究与开发计划项目 |
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| 摘 要： | 以黑木耳为原料,研究缓冻-传统水提、超低温冻融-传统水提、缓冻-超声和超低温冻融-超声4种提取方法对多糖提取率的影响,并与传统水提法、超声法提取在提取效果和提取物表面形态上进行比较.试验结果表明,通过单因素试验分析,缓冻-传统水提法、超低温冻融-传统水提法、缓冻-超声法和超低温冻融-超声法的黑木耳多糖提取率分别为21.22％、23.60％、7.58％和7.71％,与传统水提法、超声法提取相比较,采用相同提取方法（传统水提）时,提取率为超低温冻融＞缓冻处理＞超声处理.采用扫描电镜对不同方法提取多糖后黑木耳残渣进行表面形态观察,结果表明,提取率更高的黑木耳组织受破坏程度更大,组织间的裂缝和孔隙增大,组织状态由团状变为片状,片状组织逐渐变薄变细碎,从而有利于多糖的溶出.
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| 关 键 词： | 黑木耳 多糖 提取 表面形态 |
Effect of Methods on Extracting Auricularia auricular Polysaccharide |
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| ZHAO Yu-hong,DANG Yuan,WANG Zhen-yu.Effect of Methods on Extracting Auricularia auricular Polysaccharide[J].Journal of Anhui Agricultural Sciences,2014(30):10664-10668,10672. |
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| Authors: | ZHAO Yu-hong DANG Yuan WANG Zhen-yu |
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| Institution: | ZHAO Yu-hong , DANG Yuan, WANG Zhen-yu ( 1. College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040; 2. School of Food Science and Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090) |
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| Abstract: | With Auricularia auricular as raw material, the effects of four extraction methods, namely slowly freezing-heat water immersion extraction, ultra-low temperature freezing and thawing-heat water immersion extraction, slowly freezing-ultrasonic extraction, ultra-low temperature freezing and thawing-ultrasonic extraction, on the extraction rate of polysaccharide were studied, their extraction result and surface morphology were compared with the individual use of freezing-heat water immersion extraction, ultrasonic immersion extraction. The experimental result shows that using single factor experiment, Auricularia auricular polysaccharides extraction rate of slowly freezing-heat water, ultra-low temperature freezing and thawing-heat water, slowly freezing-ultrasonic, ultra-low temperature freezing and thawing - ultrasonic was 21.22%, 23.60%, 7.58%, 7.71%. Compared with freezing-heat water and ultrasonic extraction, extraction rate in the same extraction method （heat water immer- sion extraction）, ultra-low temperature treat 〉 slowly freezing treat 〉 ultrasonic treat. After different methods to the extraetion of polysaceharides, the rest of the Auricularia auricular residue was scanned by the electron microscopy （SEM）. The experimental result shows the higher extraction rate is, the greater damage extent of the aurieularia auricular was increased, and the cracks and pores between organizations were increased, organization of the state changed from dough to flake. The flake tissue gradually thinning and crushing, thus contributing to the dissolution of polysaccharides. |
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| Keywords: | Auricularia auricular Polysaccharide Extraction Surface morphology |
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