摘要
采用微波提取法对金针菇下脚料多糖的提取工艺进行研究。单因素和Box-Behnken设计试验结果表明,微波提取时间、液料比、微波功率对金针菇下脚料多糖提取率有显著影响;优化的提取工艺为微波提取时间85s、液料比23:1(mL/g)、微波功率320W,在此条件下提取率达13.12%。
Microwave assistance was used for extracting polysaccharides from Flammulina velutipes scraps. The extraction process was optimized using response surface methodology. The results of one-factor-at-a-time experiments and Box-Behnken design showed that extraction time, solvent-to-solid ratio and microwave power had a significant effect on extraction efficiency. The optimized extraction conditions were extraction time of 85 s, solvent-to-solid ratio of 23:1 (mL/g), microwave power of 320 W. Under these conditions, the extraction rate of polysaccharides was 13.12%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第14期55-59,共5页
Food Science
关键词
金针菇
多糖
微波提取
响应面法
Flammulina velutipes
polysaccharides
microwave extraction
response surface methodology