超声波辅助提取金耳多糖的工艺优化  

Optimization of Polysaccharides Extracting Process from Tremella by Ultrasonic Assisted

作　　者：钟姝霞 邓杰[1] 万世旅 王艳丽[1] 汪文鹏 李永博[1] 黄治国[1] 

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：《食品研究与开发》2016年第21期54-57,共4页Food Research and Development

摘　　要：以干燥金耳为原料,采用超声波辅助提取金耳多糖,优化其提取工艺。通过单因素试验和正交试验得到最佳提取工艺。其结果表面:影响金耳多糖提取率的主要因素是超声浸提温度与超声波浸提功率;金耳多糖的最佳提取工艺为料液比为80mL/g,超声波处理时间为30min,超声波处理功率为400W,浸提时间为30min,浸提温度为70℃。采用此工艺,金耳多糖的得率为17.36%,其得率明显提高。This article took dried tremella as the raw material, of its extraction process. Single factor test and orthogonal study using ultrasonic assisted extraction, optimization showed the best extraction conditions. The results showed that： the extraction temperature and ultrasonic power were the key factors; the best extraction conditions were 80 mL/g, solid to liquid;30 rain,ultrasonic time;400 W, ultrasonic power; 30 rain, extraction time; 70 ℃, temperature. By such conditions, extraction yield of tremella polysaccharide was significantly improved to 17.36 %.

关 键 词：金耳多糖 超声波 提取 工艺 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ281[轻工技术与工程—食品科学与工程]