响应面法优化灵芝多糖超声波提取工艺  

Optimization of ultrasonic extraction process for Ganoderma lucidum polysaccharide by response surface methodology

作　　者：唐晓璇 王成忠[1] 李双[1] 王晓华[1] 周晓[1] 

机构地区：[1]齐鲁工业大学食品与生物工程学院,山东济南250353

出　　处：《齐鲁工业大学学报》2014年第3期37-41,共5页Journal of Qilu University of Technology

基　　金：山东省高校科技计划项目(J13LE01)

摘　　要：以赤灵芝为主要原料,在单因素实验的基础上,采用响应面分析法研究超声波辅助提取灵芝多糖的工艺条件,探讨了超声功率、超声时间以及液料比3个因素的相互交互作用的最佳水平。结果显示:在提取温度45℃的条件下,影响提取率的因素超声功率>超声时间>液料比,最佳工艺条件:超声功率513.19 W,超声时间42.29min,液料比41.77 mL·g-1,预测灵芝多糖得率为2.34008%,实际值为2.339%。On the basis of single factor experiment with fruting bodies of G. lucidum as the materials,the polysaccharide from G. lucidum was extracted by ultrasonic extraction and the process conditions was optimized by response surface. A regress model describing the polysaccharide yield with the respect of ultrasonic power,liquid-to-material ratio and the ultrasonic time was established. The ultrasonic power was the most important affecting factor of the polysaccharide yield condition resulting from extraction at 45 ℃,followed by liquid-to-material ratio and the ultrasonic time. The optional extraction conditions for polysaccharide from G. lucidum were ultrasonic power of 513. 19 W,the ultrasonic time of 42. 29 min,liquid-to-material ratio of 41. 77 mL·g^-1,and the resultant polysaccharide yield was2.339%,which was close to the predicted value of 2. 34008%.

关 键 词：灵芝 多糖 超声波 响应面 

分 类 号：TS201.2[轻工技术与工程—食品科学]