响应面优化香菇多糖超声波辅助热水浸提工艺

Optimization of Ultrasonic-assisted Extraction Technology of Lentinan Polysaccharides by Response Surface Methodology

目的研究香菇多糖超声波辅助热水浸提的最佳工艺。方法采用响应面优化法对香菇多糖超声波辅助热水浸提工艺进行条件优化,以料液比、超声功率、超声时间和超声温度为影响因素,在单因素实验的基础上,应用Box-Behnken中心组合实验方案进行四因素三水平实验设计,以多糖得率为响应值进行响应面分析。结果最佳工艺为:料液比为1∶34.6,超声功率为97W,超声时间为41.3min,超声温度为81.2℃,在此条件下多糖得率为8.49%。结论此工艺合理可行,适用于香菇多糖的提取。

OBJECTIVE To optimize the extraction of Lentinan polysaccharides;METHODS The response surface methodology was used to optimize the ultrasonic-assisted extraction technology of lentinan. In basis of a series of one-factor experiment, the research was designed with four factors and three levels by Box-Behnken, and the poly- saccharide as the response surface value. RESULTS The optimum technolog was as follow： 1：34.6 of solid-to-liq- uid ratio,97W of extraction power,41.3rain of extraction time and 81.2~C of extraction temperature, the yield was 8.49% ;CONCLUSION The technology of extracting Lentinan polysaccharides is suitable.