超声波-微波协同提取灰树花多糖工艺研究

Ultrasound-microwave technology of extracting polysaccharide from Grifola frondosa

目的:为提高灰树花多糖的提取率,本文用超声波-微波协同提取仪优选灰树花多糖提取的最佳工艺。方法:以时间、液流比和温度作为提取的变量因素,从中优选出最佳的提取条件。结果:提取温度90℃,时间10min和液料比为30∶1为本文灰树花多糖超声波-微波协同仪提取法的最佳条件。结论:超声波-微波协同提取仪优选灰树花多糖提高了灰树花多糖的提取效率、提取纯度,缩短提取时间,明显降低提取成本,适合大规模生产,为市场的开发开辟新的提取手段。

Objective： To raise the extract rate of Maitake polysaccharide, we used the ultrasonicwave-microwave equipment to select an optimum condition of extracts Maitake polysaccharide. Methods： The optimum condition of extractsting Maitake polysaccharide was selected from three variable factors, extract temperature, extract time and liquid ratio. Results： The best extraction conditions for Maitake Polysaccharide were 90℃, 10 min and 30∶1 with ratio liquid to solid. Conclusion： The extract method of the ultrasound-microwave instrument improved the efficiency, purity of extraction and saved time and costs of extraction, significantly. The extract means is suitable for mass production and open up new market development for the extraction means.