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超声波辅助优化香菇多糖的提取工艺 预览

Optimization of Ultrasonic-assisted Extraction of Polysaccharides from Lentinan
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摘要 以香菇为原料,利用超声波辅助提取香菇多糖,以多糖提取率为评价指标,通过单因素试验和正交试验研究探讨料液比、超声功率、温度、超声时间对香菇多糖提取率的影响。试验结果表明:超声波辅助提取香菇多糖效果较好,最佳提取工艺条件为料液比1∶50(g/mL),超声功率300W,提取温度50℃,超声时间40min。在最优提取工艺条件下经过3次平行试验,香菇中多糖提取率为11.73%。 With lentinan as the raw material,obtained polysaccharides from lentinan through the ultrasonic-assisted extraction process.It had been researched that solid-liquid rate,ultrasonic power,the extraction temperature and ultrasonic time had effect on extraction rate of polysaccharides from lentinan by means single factor and orthogonal experiment method,which use extraction rate as the evaluation index.The results showed that ultrasonic-assisted extraction conditions of polysaccharides from lentinan had the best effect,and the optimal ultrasonic-assisted extraction conditions were solid-liquid rate 1∶50(g/mL),ultrasonic power 300 W,the extraction temperature 50℃,and ultrasonic time 40 min.After three parallel experiments under the condition of the optimal extraction process,and the yield of letinan was 11.73%.It suggested that the extraction process was reasonable,the results were stable and feasible.
作者 付丽娜 苏榆涵 乔振蕊 FU Li-na;SU Yu-han;QIAO Zhen-rui(School of Midicine ,Huanghe Science &Technology College,Zhengzhou 450063,Henan,China)
出处 《食品研究与开发》 CAS 北大核心 2019年第2期81-85,共5页 Food Research and Developent
基金 河南省大学生创新创业训练计划项目(S201811834019) 黄河科技学院大学生创新创业训练计划项目(2018XSCXCY026).
关键词 超声波辅助提取 优化 香菇多糖 提取工艺 ultrasonic-assisted extraction optimization polysaccharides of lentinan extraction process
作者简介 付丽娜(1987-),女(汉),讲师,硕士研究生,研究方向:食品与药物分析。
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