二次通用旋转组合设计优化杏鲍菇寡糖提取工艺  

Quadratic general rotary unitized design for optimizing the extraction process of Pleurotus eryngii oligosaccharides

作　　者：谢三都[1] 陈思洁 XIE San-du;CHEN Si-jie(Minnan Science and Technology Institute, Fujian Normal University, Quanzhou 362332, Chin)

机构地区：[1]福建师范大学闽南科技学院,福建泉州362332

出　　处：《云南民族大学学报（自然科学版）》2018年第3期176-180,共5页Journal of Yunnan Minzu University:Natural Sciences Edition

基　　金：福建省教育厅B类项目(JB13279);福建省中青年教师教育科研项目(JZ160254);福建师范大学闽南科技学院本科教学改革项目(MKJG-2015-003);福建师范大学闽南科技学院2016年度院级示范教研室项目(JYS201601)

摘　　要：以杏鲍菇为原料,采用超声波技术辅助提取杏鲍菇寡糖.在单因素实验基础上,采用二次通用旋转组合设计优化杏鲍菇寡糖提取工艺条件.得到杏鲍菇寡糖最优提取工艺条件:杏鲍菇原液(杏鲍菇粉末∶80%乙醇溶液=1∶15,料液比g/m L)超声时间为15 min,超声温度为60℃,杏鲍菇寡糖提取得率达11.28%.This research uses Pleurotus eryngii as the raw material to extract Pleurotus eryngii oligosaccharides with ultrasonic technology. On the basis of single-factor experiments, the quadratic general rotary unitized design is adopted to optimize technological conditions for extracting Pleurotus eryngii oligosaccharides. The result indicates that the best technological conditions for extracting Pleurotus eryngii oligosaccharides are as follows： Pleurotus eryngii liquid （ Pleurotus eryngii powder：80% ethanol solution = 1∶ 15）, the time of ultrasonic is 15 min, the ultrasonic temperature is 60 ℃, and the extraction yield is 11.28%.

关 键 词：杏鲍菇 寡糖 超声波 二次通用旋转组合设计 

分 类 号：TS201[轻工技术与工程—食品科学]