中国食物与营养2026，Vol.32Issue(4)：62-71,10.
黑龙江省特色食用菌黑木耳与猴头菇多糖提取工艺优化
Extraction Process Optimization of Polysaccharides from Auricularia auricula and Hericium erinaceus in Heilongjiang Province
摘要
Abstract
[Objective]Using Auricularia heimuer and Hericium erinaceus,the characteristic edible fungi from Northeast China,as the main raw materials,to compare the effects of different particle sizes,solid-liquid ratios and extraction methods on the extraction yields of polysaccharides from the two fungi,and to evaluate the in vitro antioxidant activity and storage stability of the prepared polysaccharides.[Method]Using the polysac-charide yield as the evaluation index,single-factor experiments and orthogonal experiments were adopted to optimize the extraction processes of Auricularia heimuer polysaccharides and Hericium erinaceus polysac-charides.The in vitro antioxidant activities of polysaccharides obtained under different extraction conditions were compared,and the effects of high temperature and high humidity,light,and storage conditions on the antioxidant stability of the polysaccharides were further investigated.[Result]The extraction yields of polysac-charides from Auricularia heimuer and Hericium erinaceus obtained by compound enzyme-assisted extraction were(13.16±0.15)％and(10.56±0.24)％,respectively.The extraction yield and in vitro antioxidant activity of the polysaccharides obtained by this method were significantly superior to those obtained by hot water extrac-tion and single cellulase-assisted extraction.The results of stability experiments showed that the optimal storage conditions for Auricularia heimuer polysaccharides and Hericium erinaceus polysaccharides were a dry,low-temperature and light-proof environment.[Conclusion]This study can provide a scientific basis for the extrac-tion,storage and application of polysaccharides from Auricularia heimuer and Hericium erinaceus.关键词
黑木耳/猴头菇/多糖/提取工艺Key words
Auricularia auricula/Hericium erinaceus/polysaccharide/extraction process引用本文复制引用
陈香利,叶晓菊,吴秦柔,毛雪,杜婉嘉,孔祥辉,何建芬..黑龙江省特色食用菌黑木耳与猴头菇多糖提取工艺优化[J].中国食物与营养,2026,32(4):62-71,10.基金项目
黑龙江省科学院院长基金项目(项目编号:YZ2023sw01). （项目编号:YZ2023sw01）
