响应面法优化微波萃取花菇多糖

Optimization of the Microwave Extraction Condition of Colored-Mushroom Polysaccharides using Response Surface Analysis

采用响应面法对花菇多糖进行微波萃取工艺研究。考察工艺参数——提取时间、微波功率、提取温度、液料比4个因素对花菇多糖得率的影响,用Design-Expert软件程序对实验数据进行二次响应面分析,同时做上述工艺参数的优化实验。实验结果表明:1)相较于热水浸提法与超声波法,微波提取法使多糖得率分别提高了1.02%和1.18%;当微波功率为700 W时,其余3项工艺参数对花菇多糖提取得率的影响次序为提取时间>提取温度>液料比。2)优化的微波提取花菇多糖的工艺条件是:提取时间21 min,微波功率700 W,提取温度88℃,液料比69。在该条件下花菇多糖得率8.80%,多糖二次萃取得率1.79%。

This research adopted the microwave extraction method,which researched the effects of four factors on mushroom polysaccharides,such as extraction time,microwave power,microwave temperature and liquid to solid ratio.Based on the response surface analysis with the Design-Expert software program,the extraction condition of the microwave for colored-mushroom polysaccharides was optimized.The results indicated that compared to the hot water extraction and ultrasonic method,microwave increased 1.02% and 1.18% yield of colored-mushroom polysaccharides respectively,and when the microwave power was 700 W,the order of the remaining three parameters on the extraction yield of polysaccharides was extraction timemicrowave temperatureliquid to solid ratio.When the microwave treatment was conducted at 88 ℃ for 21 min,the microwave power was 700 W and the liquid to solid ratio was 69,under these conditions,the mushroom polysaccharides yield reached 8.80%,and the polysaccharide yield of second extraction was 1.79%.