食用菌中多糖与锌离子配合工艺优化

摘要

采用食用菌为原料，采用微波辅助热水解提取法提取出复合多糖，并用凝胶树脂对提取液中复合多糖进行纯化．对复合多糖与锌离子配合反应及产物进行初步的探讨研究．确定最佳的反应条件为反应温度为60℃、反应时间为60 min、pH值为9．0，在此条件下，锌离子∶多糖配合比为1∶1（物质的量比）．采用红外光谱对产物进行了表征．%Compound polysaccharide was extracted using microwave -assisted thermal hy-drolysis extraction method with edible fungus as raw materials and purified by Gel resin.The chelation between compound polysaccharide and zinc ion was preliminarily investigated.The optimal chelation condition was a reaction at 60 ℃, pH=9.0 for 60 min, and a molar ratio between zinc ion and polysaccharide of 1∶1.The product was characterized by infrared spec-troscopy.