摘要
为优化真姬菇子实体多糖的提取工艺,以水为浸提液,通过单因素试验研究了浸提温度、浸提时间、液固比、乙醇用量和提取次数对真姬菇多糖得率的影响,并采用二次回归正交旋转组合设计试验对提取工艺进行优化。结果表明,多糖得率的主要影响因素及其顺序为浸提温度、浸提时间、液固比;在乙醇用量为2倍、提取次数为1次时,最佳提取工艺参数为浸提温度95℃、浸提时间2.84 h、液固比11.6∶1,多糖得率为4.47%。
In order to optimize the technology for the extraction ofpolysaccharides from Hypsizigus marmoreus fruit-body, water was taken as extraction solvent and the effects of extraction temperature, extraction time, ratio of liquid to solid, ratio of ethanol to extract and extraction times on the yield of polysaccharides were investigated by the single factor experiments. Technology parameters woe optimized by quadric regression orthogonal rotary design experiments. The results showed that the degree of the factors significantly influencing the yield of polysaccharides is in order of extraction temperature, extraction time, ratio of liquid to solid. The optimum extraction conditions are as follows： volume of ethanol to extract for precipitation is 2 times, extraction times 1, extraction temperature 95℃, extraction time 2.84 h, ratio of liquid to solid 11.6 ： 1. The yield of polysaccharides can be up to 4.47% under the optimum extraction conditions.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2008年第2期281-284,共4页
Transactions of the Chinese Society of Agricultural Engineering
关键词
真姬菇
多糖
提取
优化
Hypsizigus marmoreus
polysaccharides
extraction
optimize
