微波协同酶法提取金针菇多糖工艺的优化

Preparation of polysaccharides from Flammulina velutipes by microwave-enzyme synergistic extraction

采用微波协同酶法提取金针菇多糖,研究提取条件对金针菇多糖得率的影响,并在单因素试验基础上进行正交试验。结果表明:微波协同酶法提取可以有效提高金针菇多糖得率,其最佳提取工艺条件为酶解温度45℃,酶解时间1.5h,调节溶液pH 4.0,加入0.40%(m∶m)果胶酶,微波功率600W,料液比1∶20(m∶V),提取时间90s,提取3次,在最佳条件下,金针菇多糖得率为21.76%。

Microwave enzyme synergistic method was used to extract the polysaccharides from Flammulina velutipes, and the effects of extracting conditions on the yield of F＆rnrnulina velutipes polysac- charides was studied through the single factors and orthogonal test. Results showed that microwave-enzyme synergistic method could in crease the yield of Flare mulina velutipes polysaccharides effectively. The optimal extraction conditions were obtained as follows： enzy- molysis temperature 45 ℃, enzymolysis time 1.5 h, pH 4.0, con- centration of pectinas 0.4% （m ： rn）, microwave power 600 W, ratio of solid-liquid 1 ： 20（m ： V）, extraction time 90 s, and times extrac tion 3. Under the optimal conditions, the yield of Flammulina using microwave-enzymatic synerglsttc