超声波-微波协同提取毛木耳粉中多糖的工艺优化  

Optimization of ultrasonic-microwave assisted extraction of polysaccharides from superfine powder of Auricularia Polytricha

作　　者：陈庆敏[1] 于辉[1] 姜桂传[1] 于克学[1] 郝征红[1] 岳凤丽[1] 

机构地区：[1]山东农业工程学院食品科学与工程系,济南250100

出　　处：《食品科技》2014年第11期192-197,共6页Food Science and Technology

基　　金：国家农业科技成果转化资金项目(2012GB2C600263);山东省科技发展计划项目(2011GNC304)

摘　　要：以毛木耳超微粉为试材,采用响应面优化法来确定超声波-微波协同提取毛木耳多糖的最佳工艺条件。通过单因素试验探讨超声时间、超声功率、微波时间、微波功率、水料比这5个因素对毛木耳中多糖提取效果的影响,根据单因素试验结果固定水料比60 mL/g、微波功率600 W,选择超声时间、超声功率和微波时间进行3因素3水平的响应面试验,依据回归分析得到最优工艺条件为:超声时间22 min、超声功率720 W、微波时间95 s,此条件下毛木耳中多糖的得率为54.73%。In this study, response surface methodology was employed to optimize the extraction of polysaccharides from superfine powder of Auricularia Polytricha. The single experiments were used to explore the effects of different ultrasonic time, ultrasonic power, microwave time, microwave power, ratio of water to raw material on the yield of polysaccharides. The best ratio of water to raw material, microwave power were determined as 60 mL/g, 600 W, respectively. A Box-Behnken design was adopted to determine optimum parameters（ultrasonic time, ultrasonic power, microwave time） that could yield a maximum polysaccharide. Based on the regression analysis, the optimum extraction conditions were as follows： ultrasonic time 22 min, ultrasonic power 720 W, microwave time 95 s. Under this optimized conditions, the experimental yield of polysaccharides of Auricularia Polytricha was 54.73%, which was consistent with the predicted model.

关 键 词：毛木耳 超微粉 多糖 超声波-微波协同提取 响应面 

分 类 号：TS201.23[轻工技术与工程—食品科学]