超声波辅助热水浸提香菇多糖响应面优化工艺及其抗氧化活性的研究  

Optimization of Ultrasonic-assisted Extraction Technology of Lentinan Polysaccharides by Response Surface Methodology and its Antioxidant Activity

作　　者：彭川丛 孔静[2] 游丽君[2] 马方励 

机构地区：[1]无限极(中国)有限公司,广东广州510665 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2011年第4期452-456,共5页Modern Food Science and Technology

摘　　要：采用响应曲面对超声波辅助热水浸提香菇多糖提取条件进行优化,优化后的工艺为:水料比37:1,超声功率550 W,超声时间7.3 min,多糖得率实际测定值为20.58%,与模型预测值22.37%接近,表明用响应面方法来优化香菇多糖提取工艺是可行的。与传统的热水煎煮工艺相比,采用超声波辅助热水浸提的方法提取香菇多糖,可使多糖得率提高33.29%,能耗降低55.51%。测定香菇提取液对1,1-二苯基-2-苦味酰基自由基(DPPH.)的清除能力,结果表明,该提取液对DPPH.自由基有一定的清除能力,且呈剂量相关性。The response surface methodology was used to optimize the ultrasonic-assisted boiling water extraction of lentinan polysaccharides.Design expert analysis indicated that the optimal processing conditions were：water to solid ratio 37：1,ultrasonic power 550W and ultrasonic extraction time 7.3min,respectively.The extraction yield of lentinan polysaccharide is 20.58% which is close to the predicted value of 22.37%,indicated that using the response surface methodology to optimize the yield of lentinan polysaccharides is reasonable.The optimized extraction technology is better than the traditional hot-water boiling,which increases the yield of lentinan polysaccharides by 33.29% and also decreases the energy consumption by 55.51%.The results showed that the extracting liquid of the lentinus had the capacity to scavenge DPPH·radical and scavenging activity was increased with the polysaccharide concentration.

关 键 词：香菇多糖 超声波提取 响应面 抗氧化 

分 类 号：TQ461[化学工程—制药化工]