agaricus

Crude polysaccharide was obtained from Agaricus blazei Murill fruiting body by hot water extraction, ethanol precipitation and pronase treatment.

从巴西蘑菇子实体中提取的水溶性粗多糖经过脱蛋白、脱等步骤获得半纯品多糖。

The sporophore of Agaricus blazei Murrill is demolished by ultra-fine pulverization technology——a high and new industrial technology in modern food engineering,to raise the lixiviate rate of amylose.

利用现代食品工程高新技术-超微粉技术将姬松茸子实体粉碎,使其组织细胞高,提高了多糖的溶出率。