超声法提取猴头菇多糖最佳工艺优化研究  

Ultrasonic Extraction of Polysaccharide from Hericium Erinaceus

作　　者：胡斌杰[1] 师兆忠[1] 

机构地区：[1]开封大学化学工程学院,河南开封475004

出　　处：《化学世界》2009年第9期557-560,共4页Chemical World

摘　　要：采用单因素分组实验和正交试验方法,结合实际情况分别确定了超声波法和传统热水法提取猴头菇多糖的最佳工艺。结果表明:影响猴头菇多糖提取率因素的主次关系是料液比>超声时间>超声温度。最佳工艺条件为超声处理时间20 min,提取温度为50°C,料液比1∶15,提取次数为2次。通过与传统热水提取法相比较,超声波法提取时间缩短4/5,而多糖提取率提高40%以上。Single factor experiments and orthogonal test packet method combined with the actual situation were performed to determine the best conditions for the ultrasonic method and the traditional hot water extraction of polysaccharide of Hericium. The experimental results showed that the impact of various factors on Hericium mycelium polysaccharide extraction rate was in the order of liquid ratio〉 ultrasonic treatment time〉 ultrasonic treatment temperature. The optimum conditions were as follows, ultrasonic processing time of 20 min, extraction temperature of 50 ℃, liquid ratio of 1 ： 15, extracting 2 times. Compared with the traditional hot water extraction method, the ultrasonic extraction time was shortened four-fifths, and the polysaccharide extraction rate was 40% more.

关 键 词：猴头菇 超声提取 比较 多糖 

分 类 号：TS201.2[轻工技术与工程—食品科学]