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超微粉碎云芝子实体对云芝多糖提取的影响
原义涛; 陈洪章
2005
Source Publication中药材
Issue09Pages:82-84
Abstract目的:探讨超微粉碎云芝子实体的云芝多糖提取工艺条件。方法:采用超微粉碎技术对云芝进行预处理,所得微粉(5 μm)与云芝子实体进行多糖提取的对比试验,然后对云芝微粉提取多糖进行正交实验,优化提取工艺。结果:云芝微粉的多糖提取收率比云芝子实体的多糖得率平均高出61%,云芝超微粉碎处理后最优提取工艺为:100℃,80 min,提取3次。结论:超微粉碎有利于云芝多糖的提取。
Keyword云芝 多糖 超微粉碎 提取工艺
Document Type期刊论文
Version出版稿
Identifierhttp://ir.ipe.ac.cn/handle/122111/4726
Collection研究所(批量导入)
Recommended Citation
GB/T 7714
原义涛,陈洪章. 超微粉碎云芝子实体对云芝多糖提取的影响[J]. 中药材,2005(09):82-84.
APA 原义涛,&陈洪章.(2005).超微粉碎云芝子实体对云芝多糖提取的影响.中药材(09),82-84.
MLA 原义涛,et al."超微粉碎云芝子实体对云芝多糖提取的影响".中药材 .09(2005):82-84.
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