| 醇沉条件和干燥方式对毛头鬼伞子实体多糖品质的影响 |
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| 引用本文： | 颜梦秋,唐庆九,杨焱,张劲松,吴迪,刘艳芳.醇沉条件和干燥方式对毛头鬼伞子实体多糖品质的影响[J].菌物研究,2014(4):221-225. |
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| 作者姓名： | 颜梦秋 唐庆九 杨焱 张劲松 吴迪 刘艳芳 |
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| 作者单位： | 上海市农业科学院食用菌研究所,农业部南方食用菌资源利用重点实验室,国家食用菌工程技术研究中心,国家食用菌加工技术研发分中心,上海市农业遗传育种重点开放实验室,上海201403 |
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| 基金项目： | 农业部公益性行业（农业）科研专项（201303080） |
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| 摘 要： | 为改善毛头鬼伞子实体多糖的性状,以粗多糖得率、多糖含量、吸潮性及色素含量为指标,对乙醇沉淀制备多糖的参数进行了优化。结果表明:子实体经提取后浓缩至浓缩比为1∶2,即m(物料干质量/g)∶V(提取液/m L)=1∶2时以60%乙醇沉淀,再以60%乙醇洗涤1次,经冷冻干燥所得粗多糖产品多糖含量较高、色浅,且吸潮性降低,性状得到明显改善。
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| 关 键 词： | 毛头鬼伞 多糖 吸潮性 乙醇沉淀 |
Effect of Different Precipitation Conditions and Drying Ways on the Quality of Coprinus Comatus Polysaccharides |
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| YAN Meng-qiu,TANG Qing-jiu,YANG Yan,ZHANG Jing-song,WU Di,LIU Yan-fang.Effect of Different Precipitation Conditions and Drying Ways on the Quality of Coprinus Comatus Polysaccharides[J].Journal of Fungal Research,2014(4):221-225. |
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| Authors: | YAN Meng-qiu TANG Qing-jiu YANG Yan ZHANG Jing-song WU Di LIU Yan-fang |
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| Institution: | (Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization ( South ), Ministry of Agriculture, P. R. China, National Engineering Research Center of Edible Fungi ,National R ＆ D Center for Edible Fungi Processing ,Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai 201403, China) |
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| Abstract: | The conditions used for ethanol to precipitate polysaccharides from aqueous extracts of Coprinus comatus fruit bodies were optimized based on yield, polysaccharide content, hygroscopicity and pigment content.The crude polysaccharides were precipitated with 60% ethanol from hot-water extracts after being concentrated up to 1 ： 2（ dry weight of fruiting body to extract volume, g ： mL）. The precipitations with high polysaccharide content, low hygroscopicity and light color were obtained by being rinsed with 1 time volume of 60% ethanol once, followed by lyophilization.The quality of crude polysaccharide was imDroved obviously. |
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| Keywords: | Coprinus comatus polysaccharide hygroscopicity ethanol precipitation |
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