超声法提取香菇多糖工艺的条件研究

Study on Extraction of Lentinan by Ultrasonic Wave

为提升香菇多糖的得率,采用超声波辅助法提取香菇多糖,在单因素实验的基础上,利用响应面法优化超声提取香菇多糖的工艺条件。首先进行单因素实验,根据单因素的结论进行响应面分析,采用Box-Benhnken法设计4因素3水平实验,结果表明最佳工艺为:料液比1∶30,超声功率600 W,温度60℃,时间30 min,多糖得率通过计算可达到19.36%。通过优化提取条件提高了香菇多糖的提取率,为香菇多糖的开发利用奠定了基础。

To improve the extraction yield, the lentinan polysaccharides were obtained by ultrasonic assisted water extraction. The response surface method （RSM） was employed to optimize the ultrasound extraction based on single factor experiments. First of all, single factor experiment was investigated, and then based on the conclusion of single factor experiment, a 4-factor, 3-level Box-Benhnken experiment was designed. The results showed that the optimum extraction conditions were as follows： the solid-liquid ratio was 1 ： 30, ultrasonic power was 600 W, temperature was 60℃, ultrasonic time was 30 min. The lentinan yield was 19.36% under the optimum extraction conditions. Optimization of the extraction conditions increased the extraction rate of lentinan, which laid a foundation for the development and utilization of lentinan.