响应面优化超声波提取猴头菇多糖工艺研究  

Study on Optimizing Ultrasonic Extraction Technology of Hericium Erinaceus Polysaccharide with Response Surface Methodology

作　　者：赵洪梅[1] 孙君[1] 尹德斌[2] 谢春阳[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118 [2]吉林森工集团泉阳泉饮品有限公司,长春130021

出　　处：《农产食品科技》2011年第4期11-15,共5页

摘　　要：以猴头菇子实体为原料，通过单因素试验，确定液料比、超声温度、超声时间三个因素对猴头菇多糖得率的影响，并进行响应面优化，确定了猴头菇多糖提取工艺的最佳条件为：料液比21／1，超声温度40℃，超声时间20min。在此条件下提取猴头菇多糖，可充分利用其原料，提高多糖的得率，最终猴头菇多糖得率达4．852％，大大提高了多糖的得率。Hericium erinaceus was used as raw material, through single factor experiment to determine the influence of liquid ratio, ultrasonic temperature, ultrasonic time on the yield of hericium erinaeeus polysaecharide. After response surface optimization, the best condition for extraction of hericium erinaceus polysaccharide was determined as follows： the liquid ration was 21/1, ultrasonic temperature was 40℃ and ultrasonic time was 20 min. Under the optimized condition the yield of hericium erinaceus polysaccharide was greatly increased to 4.852%.

关 键 词：响应面 超声波 猴头菇多糖 

分 类 号：TS201.1[轻工技术与工程—食品科学]