摘要
以河南省伏牛山区出产的香菇为原料,使用超声波辅助热水浸提法提取香菇多糖。在单因素试验基础上选取影响提取率的主要因素,采用4因素3水平L9(34)正交试验设计,对香菇多糖的提取条件进行优化,并与单纯的热水浸提工艺进行比较。结果表明,在料水比1∶25(m∶V),超声波处理时间35min,超声波功率105W,热水浸提温度90℃,浸提20min的条件下,提取效果最好,粗多糖提取率为13.75%,多糖质量百分含量为81.56%,分别比热水浸提法提高6.22%以及8.66%。
Investigated the extraction technology of lentinan polysaccharides by ultrasonic assistant method.The effect factors,including mass/volume ratio,ultrasonic treatment time,ultrasonic power,extraction temperature and time,were optimized through orthogonal tests L9（34）on the basis of single factor experiment.The result showed the optimal extracting conditions＇of ultrasonic assistant technology were mass/volume ratio 1∶ 25,extracted at power 105Wfor 35min,followed extraction temperature 90℃for 20min.Under optimal conditions,the extraction rate of crude polysaccharides product was about 13.75%,and the content of soluble polysaccharides was 81.56%,versus hot water extraction method,raised 6.22%and 8.66%,respectively.
出处
《食品与机械》
CSCD
北大核心
2010年第6期138-140,共3页
Food and Machinery
基金
江西省教改课题基金项目(编号:JXJG-2008-4-27)
关键词
香菇多糖
超声波辅助法
提取
工艺优化
热水浸提法
lentinan polysaccharides
ultrasonic extraction technology
extraction
optimization
extraction with hot water
