超声波辅助提取蜜环菌子实体多糖的工艺研究  

Study on ultrasonic-assisted extraction of polysaccharides fromfruiting body of Armillaria luteo-virens

作　　者：张帆[1] 丁浩[1] 曹研[1] 吕龙[1] 杜木英[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品工业科技》2012年第9期218-221,共4页Science and Technology of Food Industry

基　　金：中国-俄罗斯政府间科技合作项目(国科外字[2009]217号;No:13-6)

摘　　要：利用超声波辅助提取蜜环菌子实体多糖,在单因素实验的基础上,选取超声时间、超声温度、液固比三个因子进行三因素三水平的Box-Behnken中心组合设计,以多糖提取率为响应值进行实验,运用JMP7.0.2统计分析软件分析数据,建立蜜环菌多糖提取率的二次回归方程。采用响应面分析方法对工艺参数进行优化,得到的优化提取工艺条件修正后为液固比10∶1,超声温度77℃,超声时间22min,在此条件下蜜环菌子实体多糖提取率的预测值是7.0466%,实际验证值为7.0041%。Ultrasonic-assisted extraction of polysaccharides from fruiting body of Armillaria luteo-virens was studied.On the basis of single factor experiments,ultrasonic treatment time,temperature and liquid/material ratio were chosen as the three critical factors for the center combination Box-Behnken design.The experiment data were analyzed by the JMP 7.0.2 statistical software to set up quadratic regression equation using the polysaccharides yield as response value.The response surface method results showed the optimum conditions of ultrasonic-assisted extraction were as follows：liquid/material ratio 10：1,ultrasonic treatment temperature 77℃ and ultrasonic treatment time 22min.Under such conditions,the optimal polysaccharides yield of Armillaria luteo-virens fruiting body was 7.0466%,while the experimental polysaccharides yield was 7.0041%,which fitted well with the optimal one.

关 键 词：蜜环菌子实体 多糖 超声波辅助提取 响应面分析法 

分 类 号：TS201.1[轻工技术与工程—食品科学]