HUANG Jing,SHEN Fang,YAN Han,et al.Study on Extraction Process of Total Triterpenoid from Portabella Mushroom[J].HEILONGJIANG AGRICULTURAL SCIENCES,2010,(10):135-137.
褐蘑菇总三萜类化合物提取工艺的研究
- Title:
- Study on Extraction Process of Total Triterpenoid from Portabella Mushroom
- 文章编号:
- 1002-2767（2010）10-0139-03
- Keywords:
- portabella mushroom; triterpenoid; extraction
- 分类号:
- S646.1
- 文献标志码:
- A
- 摘要:
- 以褐蘑菇为原料研究了提取温度、提取时间、有机溶剂种类及料液比对总三萜类化合物提取量的影响。单因素试验结果表明：提取温度、提取时间、有机溶剂种类及料液比均对总三萜提取量有影响。正交试验结果表明：有机溶剂种类是影响褐蘑菇总三萜提取量的主要因素；褐蘑菇总三萜的最佳提取温度为70℃，有机溶剂为乙醇，提取时间1.5 h，料液比1∶20。该工艺操作简单，重复性好。
- Abstract:
- The effects of extraction temperature and time,organic solvent,ratio of mushroom to liquid on extraction of total triterpenoid in portabella mushroom were studied.The results of single factor experiment showed:extraction temperature and time,organic solvent,ratio of mushroom to liquid all could affect extraction of total triterpenoid in portabella mushroom.The results of orthogonal experiment showed:organic solvent was the main factor that affected the extraction of triterpenoid in portabella mushroom.The best extraction condition was 70℃(temperature),ethanol concentration(organic solvent),1.5 h(time),1∶20(the ratio of mushroom to liquid).The process was easy with good repeatability.
参考文献/References:
[1]罗莹,张志军,陈颖，等.超声波法提取灵芝菌丝体总三萜的工艺[J].食品研究与开发,2009,30(6):76-78. [2]刘莹,刘政,黄静，等.褐蘑菇提取物对四氧嘧啶型糖尿病小鼠降血糖活性研究[J].天然产物研究与开发，2010,22（2）:323-325. [3]李娜.褐蘑菇多糖提取及含量的测定[J].光谱实验室,2009,26(1):43-46. [4]刘莹,赵富宝.微波辅助法提取褐蘑菇多糖的研究[J].2009(1):13-15. [5]刘莹.褐蘑菇子实体活性多肽提取工艺[J].食用菌，2009(4):10-11. [6]沈思.茯苓皮中三萜的提取、分离纯化及其活性研究[D].武汉：华中农业大学,2008. [7]潘春丽,查勇,余晓斌.桦褐孔菌三萜化合物提取工艺的优选[J].生物加工过程,2008(4):36-39. [8]张瑞芬,范杰平,朱衷榜.超声辅助提取柿叶中的总黄酮和总三萜[J].现代食品科技,2008,24(11):1133-1136.
相似文献/References:
[1]刘 莹,周 伟.双酶法提取褐蘑菇水溶性膳食纤维研究[J].黑龙江农业科学,2012,(01):99.
LIU Ying,ZHOU Wei.Study of Dual Enzymatic on Extraction of Water-soluble Dietary Fiber from Brown Mushrooms[J].HEILONGJIANG AGRICULTURAL SCIENCES,2012,(10):99.
[2]姜芳燕,马军,陈永敢,等.灵芝活性成分的研究进展[J].黑龙江农业科学,2014,(08):137.
JIANG Fang-yan,MA Jun,CHEN Yong-gan,et al.Research Progress on Active Ingredients of Ganoderma sp.[J].HEILONGJIANG AGRICULTURAL SCIENCES,2014,(10):137.
备注/Memo
基金项目：辽宁工程技术大学优秀青年基金资助项目（09-272）