超声高温热水香菇多糖提取工艺优化  

Optimization of Extraction Process for Lentinusedodes Polysaccharide Based on Combination Ultrasonic with High Temperature Hot Water

作　　者：孙亚杰[1] 徐灵[1] 

机构地区：[1]蚌埠学院校医院,安徽蚌埠233030

出　　处：《安徽农业科学》2015年第36期203-206,共4页Journal of Anhui Agricultural Sciences

基　　金：安徽省自然科学基金资助项目(1308085ME65);安徽高校省级科学研究项目(KJ2013Z192)

摘　　要：[目的]研究提取香菇多糖最佳工艺条件,提高香菇多糖的提取得率。[方法]采用超声波高温热水法提取香菇多糖,基于BoxBehnken统计法分析了水料比、超声温度、超声功率、超声时间等工艺参数对香菇多糖提取率的影响。[结果]提取工艺参数对香菇多糖提取率的影响顺序为超声时间>水料比>超声功率>超声温度;超声高温热水法提取香菇多糖的最佳工艺条件为水料比30∶1、超声温度64℃、超声功率为580 W、超声时间60 min,提取得率为15.845 6%。[结论]该研究可为其他提取工艺提供理论依据。[ Objective ] The research aimed to study the optimal process conditions to increase the productivity of extracting Lentinusedodes polysaccharide. [ Method] Lentinusedodes polysaccharide was extracted by combination ultrasonic with high temperature hot water method, based on the Box-Behnken statistics method,the influence of process parameters on the extraction rate of Lentinusedodes polysaceharide was studied, which include water to material ratio, ultrasonic temperature, ultrasonic power and ultrasonic time. [ Result] The order of effect of process pa- rameters on the extraction rate was ultrasonic time, water to material ratio, ultrasonic power and ultrasonic temperature, respectively. The extraction rate of Lentinusedodes polysaccharide had maximum value （ 15. 845 6% ） when water to material ratio, ultrasonic temperature, ultrasonic power, and ultrasonic time were 30：1,64℃, 580 W and 60 min, respectively. [ Conclusion] The study provides the theoretical basis for the other extraction process.

关 键 词：香菇 多糖 超声高温热水法 提取工艺 优化 

分 类 号：S646.12[农业科学—蔬菜学]