Abstract
Polysaccharides was extracted from Tricholoma mongolicum mycelium. The effect factors, including ultrasonic power, ultrasonic time, liquid-solid ratio and temperature, were optimized through orthogonal tests L9(34) on the basis of single factor experiment. Results showed that ultrasonic power 18% (rated power 900 W), ultrasonic time 20 min, liquid-solid ratio 40∶1 and extraction temperature 75 ℃. Under optimal conditions, the extraction yield of polysaccharides was 13.96%.
Publication Date
1-28-2016
First Page
172
Last Page
174
DOI
10.13652/j.issn.1003-5788.2016.01.041
Recommended Citation
Jing, XUE; Xiaotong, WU; Yingchao, WANG; Luying, ZENG; and Jing, LIU
(2016)
"Optimization on extraction technology of mushroom mycelium polysaccharides by ultrasonic,"
Food and Machinery: Vol. 32:
Iss.
1, Article 41.
DOI: 10.13652/j.issn.1003-5788.2016.01.041
Available at:
https://www.ifoodmm.cn/journal/vol32/iss1/41
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