圆菇子实体粗多糖提取工艺的优化

Optimization of Extraction Process of Coarse Polysaccharide in Mushroom Fruit Body

[目的]研究圆菇子实体粗多糖提取的最佳工艺。[方法]以圆菇子实体为材料,通过单因素与正交试验L9(34)研究浸提时间、料水比、浸提温度及乙醇浓度对粗多糖得率的影响。[结果]单因素试验表明,料水比为1∶25时,粗多糖得率最大;浸提温度为70、90℃时粗多糖得率较高,分别为7.8%、8.5%;浸提时间为1.5 h时,粗多糖得率最高(8.1%);乙醇浓度为95%时,粗多糖得率最高。正交试验表明,各因素对粗多糖得率的影响由大到小依次为:乙醇浓度>浸提温度>料水比>浸提时间。当料水比、浸提温度、浸提时间、乙醇浓度分别为1∶20、90℃、2 h、95%时,粗多糖得率最高,为8.76%。[结论]圆菇子实体粗多糖提取的最佳工艺为:A1B3C3D3,即料水比1∶20、浸提温度90℃、浸提时间2 h、乙醇浓度95%。

[ Objective] The aim was to study the optimum extraction process of mushroom coarse polysaccharide. [ Method] With the mush- room fruit body as the material, the effects of extracting time, ratio of material to water, extracting temperature and ethanol concn, on the coarse polysaccharide yield were studied through the single factor and orthogonal test L9 （34）. [ Result] The single factor test showed that the ratio of material to water was 1：25, the coarse polysaccharide yield was the highest. When the extracting temperature was 70 ℃ and 90 ℃, the coarse polysaccharide yield was higher, being 7.8% and 8.5% resp. When the extracting time was 1.5 h, the coarse polysaccharide yield was the highest（8.1% ）. When the ethanol conch was 95%, the coarse polysaccharide yield was the highest. The orthogonal test showed that the effect of factors on the coarse polysaccharide yield in order was ethanol concn. 〉 extracting temperature 〉 ratio of material water 〉 extracting time. When the ratio of material water, extracting temperature, extracting time and the ethanol eoncn, was 1：20, 90 ℃, 2 h, 95% resp. the coarse polysaccharide yield was the highest, being 8.76%. [ Conclusion ] The optimum extracting process of mushroom coarse polysaceharide was that ratio of material to water of 1：20, extracting temperature of 90 ℃, extracting time of 2 h and ethanol concn, of 95 %.