应用超声波技术提取姬松茸多糖工艺的优化研究

Research on Optimization of Extraction Process of Polysaccharides from Agaricus blazei by Using Ultrasonic Technology

采用超声波技术提取姬松茸多糖,通过单因子实验和正交实验明确了不同因素对姬松茸多糖提取率影响的主次顺序:浸提温度>超声波时间>超声波功率>浸提时间。确定了提取姬松茸多糖的最佳工艺条件:料液比1∶10;吸水膨胀温度90℃;吸水膨胀时间0.5 h;超声波功率80 W;超声波时间20 min;浸提温度100℃;浸提时间1.0 h。在该最优工艺条件下,姬松茸多糖得率达到19.70%。

Ultrasonic technology was used to extract polysaccharides from Agaricus blazei Murrill. Through single-factor and or- thogonal tests, the effect magnitude of various factors on the extraction rate of polysaccharides from A. blazei was clarified as follows ： extraction temperature 〉 ultrasonic treatment time 〉 ultrasonic power 〉 extraction time. The optimum technical process conditions for the extraction of polysaecharldes from A. blazei were obtained as follows： material-liquid ratio 1：10, imbibition temperature 90 ℃, imbibition time 0.5 h, ultrasonic power 80 W, ultrasonic treatment time 20 min, extraction temperature 100 ℃, and extraction time 1.0 h. Under these optimum technical process conditions, the extraction rate of polysaccharides from A. blazei reached 19.70%.