郭倩; 周昌艳; 高君辉
上海市农业科学院食用菌研究所; 上海市农业科学院食用菌研究所; 上海市农业科学院食用菌研究所 农业部食用菌遗传育种重点开放实验室 上海市农业遗传育种重点实验室; 上海 201106 ; 农业部食用菌遗传育种重点开放实验室 上海市农业遗传育种重点实验室; 上海 201106 ; 农业部食用菌遗传育种重点开放实验室 上海市农业遗传育种重点实验室; 上海 201106
【中文摘要】 本研究从灵芝子实体多糖提取前工艺开始,利用95％的乙醇溶液浸泡回流提取灵芝子实体两次,绝大部分苦味成分从灵芝子实体中分流出来。醇提后的灵芝子实体再按常规水提并浓缩多糖溶液。灵芝子实体多糖在浓缩的同时,苦味也被浓缩,因而。多糖浓缩液还需进一步脱苦。研究表明,在含1g生药/1mL的灵芝子体实多糖浓缩液中,添加0.8％的β-环状糊精(β-CD)和1.2％的羧甲基纤维素钠(CMC-Na),既能稳定灵芝子实体多糖浓缩液,又能把苦味降到最低程度,为灵芝子实体多糖保健产品的深度开发提供了优良的原料。
【英文摘要】 Most of the bitter compositions were separated from G. lucidum fruitbody through soaking, reflux and extraction by 95% alcohol solution before the extracting process of G. lucidum fruitbody polysaccharide (GFP). After alcohol extraction, the G. Lucidum fruitbody was water- extracted and the polysaccharide solution was concentrated as usual. The bitterness was also concentrated along with the concentration of the GFP solution. So the further reduction of the bitterness was necessary for the polysaccharide solution. It was proved in our experiment that the bitterness was reduced to the minimum level by supplementing 0.8% β- Cyclodextrin and 1.2% CMC - Na to concentrated G. lucidum fruitbody polysaccharide solution(1g crude drug/1mL GFP solution), and that β- CD and CMC- Na also had a stabilization effect on the concentrated G. Lucidum polysaccharide solution. And qualified material for further development of healthy products of GFP could be got drawing support from our experiment .
【中文关键词】 灵芝; 灵芝子实体多糖; 三萜; 苦味; β-环状糊精
【英文关键词】 Ganoderma lucidum ; GFP; Bitterness; Triterpene; 8-Cyclodextrin.
【基金】上海市农业科学院青年基金资助项目
【文献出处】 食用菌学报,Acta Edulis Fungi,编辑部邮箱,1998年03期 【DOI】CNKI:SUN:SYJB.0.1998-03-004