松茸子实体活性多肽提取工艺

The Extraction Process of Bioactive Peptides of Tricholoma matsutake

摘要:

松茸是一种珍稀的食药用菌类,由于其具有抗癌、抗肿瘤、抗病毒、提高免疫力等功效受到广泛关注,再加之松茸是松栎等树木外生的菌根真菌,数量稀少,因而被誉为"菌种之王"。本文针对松茸子实体,通过设计单因素试验以及正交试验探究出松茸活性肽的最佳提取条件,即在料水比为1:12,水醇比为1∶2,p H值为9,28℃的条件下提取10 h,得到的多肽含量较多。

Abstract:

Matsutake is a rare edible fungus. It has received widespread attention for its anticancer, antitumor, antiviral and improve immunity. On the other hand, matsutake is the mycorrhizal fungi of pine, oak trees and other exogenous, which make it sparse in quantity, therefore it is known as "Spawn King." Aiming at matsutake, through the designing of single factor test and orthogonal test, the optimum extraction conditions of active peptides of Tricholoma matsutake was found in the paper. With the ratio of material to water 1:12, water to alcohol 1:2 and under the pH 9 condition, 10 h of the extraction at temperature of 28℃, more content of polypeptide could be extracted.