賈薇; 郭倩; 周昌艷; 張勁松; 白韻琴
上海市農(nóng)業(yè)科學(xué)院食用菌研究所!上海201106; 上海市農(nóng)業(yè)科學(xué)院食用菌研究所!上海201106; 上海市農(nóng)業(yè)科學(xué)院食用菌研究所!上海201106; 上海市農(nóng)業(yè)科學(xué)院食用菌研究所!上海201106; 上海市農(nóng)業(yè)科學(xué)院食用菌研究所!上海201106

【中文摘要】 姬松茸子實體多糖提取的最佳條件是加水量 1∶30 ,沸水浴 4h ,乙醇沉淀濃度 80 %。試驗還進(jìn)一步分析了不同乙醇沉淀濃度下姬松茸多糖產(chǎn)品的氨基酸組成及含量

【英文摘要】 The extracting conditions of polysaccharides from Agaricus blazei Murrill fruitbodies were studied in this paper. Through orthogonal test, we found that the best conditions for extracting A.blazei polysaccharides were as follows: adding water at a ratio of 1:30 (dry A.blazei fruitbody wt.:water wt.), extracting for 4h at 100℃ and precipitating with 80% ethanol. And the compositions and contents of amino acids in the polysaccharides extracted from A.blazei fruitbodies and precipitated with different concentrations of ethanol were analyzed too.

【中文關(guān)鍵詞】 姬松茸; 多糖; 提取方法; 氨基酸
【英文關(guān)鍵詞】 Agaricus blazei Murrill; Polysaccharide; Extraction method; Amino acid

【文獻(xiàn)出處】 食用菌學(xué)報,Acta Edulis Fungi,編輯部郵箱,2001年01期 【DOI】CNKI:SUN:SYJB.0.2001-01-009