响应面试验优化超声-真空提取杏鲍菇多糖工艺

Optimization of Ultrasonic-Vacuum Extraction of Polysaccharides from Fruit Bodies of Pleurotus eryngii

以杏鲍菇为原料,利用超声波和真空技术结合提取杏鲍菇多糖,研究料液比、超声功率、提取时间、提取温度及真空度等工艺条件对多糖提取效果的影响,并在单因素试验的基础上,通过响应面法优化超声-真空提取杏鲍菇多糖的最佳工艺条件。结果表明,超声-真空提取杏鲍菇多糖的最佳工艺条件为:料液比1∶30(g/m L)、超声功率420 W、提取时间28 min、提取温度65℃、真空度0.05 MPa。在此条件下,杏鲍菇多糖的得率为9.33%。同时,在相同条件下,对比分析了超声法和超声-真空法两种方式的提取效果,结果表明,当超声法提取多糖的得率为9.31%时,所需的提取时间为40 min,比超声-真空法的时间长了12 min。超声-真空技术结合提高了杏鲍菇多糖的提取效率。

In this investigation, the ultrasonic-vacuum extraction of polysaccharides from the fruit bodies of Pleurotus eryngii was optimized by the combined use of single factor experiments and response surface methodology. The independent variables were solid-to-solvent ratio, ultrasonic power, extraction time, temperature and vacuum degree. The response was polysaccharide yield. The results showed that the best extraction conditions for achieving maximum polysaccharide yield of 9.33% were solid-to-liquid ratio of 1：30, ultrasonic power of 420 W, extraction time of 28 min, extraction temperature of 65 ℃and vacuum degree of 0.05 MPa. Meanwhile, under the same conditions it took 12 more minutes to achieve an extraction yield of 9.31% by ultrasonic extraction compared to ultrasonic-vacuum extraction. Therefore, ultrasonic-vacuum method can improve the extraction efficiency of Pleurotus eryngii polysaccharides.