超声波辅助热水浸提黑木耳多糖工艺的优化研究  

Optimization on Ultrasonic-assisted Hot Water Extraction of Auricularia Auricula Polysaccharide

作　　者：包鸿慧[1] 于婷婷[1] 盛倩[1] 刘方媛[1] 周睿[1] 杨宏志[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《黑龙江八一农垦大学学报》2013年第3期45-49,62,共6页journal of heilongjiang bayi agricultural university

基　　金：黑龙江省教育厅海外学人科研项目(1253HQ010);黑龙江八一农垦大学大学生创新创业训练计划项目(200266-4065)

摘　　要：采用超声波辅助热水浸提工艺制备黑木耳多糖。在单因素试验的基础上,通过Box-Benhnken的中心组合试验设计及响应面分析,研究了浸提温度、浸提时间和超声波功率三因素对黑木耳多糖提取率的影响。结果表明,超声波辅助热水浸提黑木耳多糖的优化工艺参数为浸提温度75.3℃,浸提时间21.4 min,超声波功率325 W,黑木耳多糖提取率高达15.28%。Ultrasonic-assisted hot water extraction was used to prepare Auricularia Auricular polysaccharide. On the basis of the results of single factor tests,the effects of the extraction temperature,ultrasound extraction time and ultrasound power on the extraction ratio of Auricularia Auricular Polysaccharides were studied according to Box-Benhnken factorial design principle and response surface methodology. The optimum technology conditions were confirmed as follow：the extraction temperature 75.3 ℃, ultrasound extraction time 21.4 rain and ultrasound power 325 W,the extraction yield of Auricularia Auricular Polysaccharides was up to 15.28%.

关 键 词：黑木耳 多糖 超声波 提取 响应面 

分 类 号：TS202.3[轻工技术与工程—食品科学]