基于响应面优化的超声波辅助提取香菇多糖工艺研究  

Study on Ultrasonic-assisted Extraction of Lentinan Based on Response Surface Optimization

作　　者：张沙沙[1] 罗晓莉[1] 何容[1] 张微思[1] ZHANG Sha-sha;LUO Xiao-li;HE Rong;ZHANG Wei-si(Kunming Edible Fungi Institute,All China Federation of Supply and Marketing Cooperatives,Kunming 650223,China)

机构地区：[1]中华全国供销合作总社昆明食用菌研究所,云南昆明650223

出　　处：《中国食用菌》2020年第3期29-33,共5页Edible Fungi of China

基　　金：国家重点研发计划(2018YFD0400500、2018YFD0400503)。

摘　　要：探究超声波辅助热水浸提法优化提取香菇多糖。以香菇多糖含量为指标,利用单因素试验、Box-Behnken试验设计及响应面分析方法,对香菇多糖提取工艺进行优化,且结合实际情况,获得了香菇多糖最佳提取工艺参数为料液比1∶30,超声提取功率200 W、超声提取温度70℃、热水浸提温度79℃,超声提取时间20 min,热水浸提时间1 h。在此条件下,香菇多糖含量为0.650 g·100^-1g^-1,该结果与建立模型的预测值0.655 g·100^-1g^-1基本相符。To optimize the extraction of lentinan by ultrasonic-assisted hot water extraction.With the content of lentinan as the index,the extraction process of lentinan was optimized by single factor experiment,Box-Behnken experiment design and response surface analysis.And combining with the actual situation,the optimum extraction parameters of lentinan were obtained as follows,material-liquid ratio 1∶30,ultrasonic extractive power 200 W,ultrasonic extractive temperature 70℃and hot water extraction temperature 79℃,ultrasonic extractive time 20 minutes and hot water extraction time for 1 hour.Under these conditions,the content of lentinan was 0.65 g·100^-1g^-1,which was basically consistent with the predicted value of 0.655 g·100^-1g^-1.

关 键 词：香菇多糖 超声波辅助提取 热水浸提 响应面 

分 类 号：S646.9[农业科学—蔬菜学]