灵芝孢子多糖提取工艺优化  

Optimization of Extraction Process of Polysaccharides from Ganoderma Lucidum Spore by Response Surface Analysis

作　　者：孟凡冰[1] 李云成[1] 张淑蓉[1] 曾晓漫[1] 钟耕[1,2] 

机构地区：[1]西南大学食品科学学院 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2012年第1期209-213,共5页Food and Fermentation Industries

基　　金：重庆市科技攻关计划项目(CSTC;2009AC5183)

摘　　要：采用响应面分析法对灵芝孢子多糖的提取工艺进行优化。考察3个变量(水料比、超声温度、微波时间)对灵芝孢子多糖提取率的影响,并通过响应面设计法确定灵芝孢子多糖提取技术的最佳工艺条件为水料比20∶1,超声提取时间为55 min,微波(200 W,60℃)提取时间20 min,在此条件下测得多糖的提取率为2.23%。This paper describes the optimization of extraction process of polysaccharides from Ganoderma lucidumspore by response surface analysis.The effects of three independent variables（namely,ratio of water to material,ultrasonic extraction time and microwave-assisted extraction time）on the yield of polysaccharides from Ganoderma lucidumspore were evaluated.Extraction ratio of water to material of 20：1,ultrasonic extraction time of 55 min,microwave-assisted extraction time of 20 min and were found optimum.Under these optimized conditions,the experimental value of Polysaccharides yield was 2.23%.

关 键 词：灵芝孢子 响应面分析法 多糖 提取 

分 类 号：TQ281[化学工程—有机化工]