超声波辅助提取块菌多糖工艺优化  

Optimization of Polysaccharides Extracting Process from Truffles Assisted by Ultrasonic

作　　者：黄治国[1] 刘燕梅[1] 卫春会[1] 邓杰[1] 王艳丽[1] 李觅[1] 祝云飞[1] 万世旅 

机构地区：[1]四川理工学院生物工程学院,酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《安徽农业科学》2014年第25期8751-8752,8755,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]优化超声波辅助提取块菌多糖的工艺条件。[方法]以块菌为原料,采用超声波辅助提取方法,通过单因素试验及正交试验优化了块菌多糖的提取工艺。[结果]试验表明,影响超声波辅助提取块菌多糖的主要因素是超声波处理时间,其次是超声波处理功率,而超声波处理温度与料液比的影响相对较小。最优辅助提取方案为:料液比1∶30 g/ml,超声波处理温度40℃,超声波处理功率100W,超声波处理60 min,在此条件下块菌多糖提取率为17.86%。[结论]研究可为块菌的进一步开发利用提供参考依据。[Objective] To optimize the technique conditions for extracting truffles polysaccharide assisted by ultrasonic.[Method] With truffles as raw material,using ultrasonic assistant method,the technique for extracting truffles polysaccharide was optimized by single factor and orthogonal test.[Result] The results showed that：the ultrasound time was main factor which influenced the extraction of truffles polysaccharides,and ultrasound power was secondary factor.The ratio of material to liquid and the ultrasound temperature were relatively the minimal factors.The optimal extraction scheme was 30 ml/g material liquid ratio,ultrasound temperature 40 ℃,ultrasound power 100 W and ultrasonic treatment 60 min.In these conditions,the truffles polysaccharides yield was 17.86％.[Conclusion] The study can provide reference basis for further development and utilization of truffles.

关 键 词：块菌 多糖 超声波 

分 类 号：S646[农业科学—蔬菜学]