灵芝菌丝体中β-葡聚糖的提取

Extraction of β-glucan from mycelia of Ganoderma lingzhi

比较了热水回流法、热水-酶回流法、超声波法以及超声波-酶水解法等4种提取方法对灵芝菌丝体中β-葡聚糖提取得率的影响。结果表明,采用超声波-酶水解法所得β-葡聚糖的得率最大,影响提取的关键因素为超声波功率(A),水料比(B),p H(C)和加酶量(D)。进一步采用Box-Behnken设计及响应面分析法对这4个因素进行了优化。结果显示,因素A、B、C对β-葡聚糖提取得率的影响达到极显著水平(P<0.01),但因素D和所有因素之间的交互作用并不显著(P>0.05)。通过回归拟合,建立了预测灵芝β-葡聚糖提取的多项式模型。经响应面最优分析,获得4个因素的最佳水平为:超声波功率275.54W,水料比25.62:1(V/M,m L/g),p H 7.17,加酶量1.05%。经实际试验验证,在该条件下,灵芝菌丝体β-葡聚糖得率可达5.50mg/g。

The four extraction methods, hot water reflux, hot water-enzyme reflux, ultrasonic, and ultrasonic combined with enzyme hydrolysis, were compared for β-glucan extraction from Ganoderma lingzhi mycelia. The results showed that the ultrasonic combined with enzyme hydrolysis was the most efficient method. Single factor experiment reveals that the key parameters affecting β-glucan yield of G. lingzhi were ultrasonic power（A）, ratio of water to material（B）, p H（C） and enzyme concentration（D）. Based on the results, Box-Benhnken design combined with response surface methodology were applied to optimize these four key parameters. The results showed that the parameters A, B and C were significant to extraction of β-glucan（P0.01）, however, correlation between parameter D and all the factors was not significant（P0.05）. A polynomial model was established to predict the β-glucan extraction yield, and analysis of response optimization suggested that the optimum conditions for β-glucan extraction were ultrasonic power 275.54 W, ratio of water to material 25.62：1（V/M, m L/g）, p H 7.17, enzyme concentration 1.05%. The verified test showed that the extraction yield of β-glucan from G. lingzhi mycelia reached 5.50mg/g under the optimized conditions.