目的:建立一种简便获取香菇柄多糖较高提取率的测定方法,为香菇柄中多糖的利用提供依据.方法:采用超声波辅助法提取香菇柄多糖,通过单因素试验探讨液料比、提取时间以及超声温度对多糖提取的影响,同时用正交试验方法获取多糖提取率较高的最优条件.结果:通过正交实验设计优化超声波辅助法提取多糖的最佳工艺条件为:液料比35:1(mL/g),提取时间70min,提取温度50℃.结论:在该最优条件下验证实验结果多糖提取率平均为4.80%.%Objective:To establish a convenient access of determining the higher polysaccharide extraction of shii-take stipe to provide the basis for the use of the polysaccharide in shii-take stipe. Methods:Use ultrasonic-assisted method to extract the polysaccharide in shii-take stipe. The single factor experiment is used to discuss the influence of liquid-to-solid ratio, extraction time and ultrasonic temperature on polysaccharide extraction. Use orthogonal experimental design to obtain the optimal conditions of high polysaccharide extraction. Results:The optimum technological conditions of the ultrasonic-assisted polysaccharide extraction are obtained by the orthogonal experimental design:liquid-to-solid ratio 35:1 (mL/g), extraction time 70min, extraction temperature 50℃. Conclusion: Under the optimal condition, the experiment result is verified that the average of polysaccharide extraction is 4.80%.
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