摘要
为提高灵芝多糖提取率,研究超声波-微波协同提取灵芝子实体多糖工艺,通过单因素试验,选取超声波功率、微波功率、料液比3个影响因素,以多糖提取率为响应值进行响应面优化。结果表明,超声波-微波协同提取灵芝子实体多糖,提取率显著高于传统提取法,灵芝子实体多糖最佳提取工艺为超声波功率638 W、微波功率400 W、料液比1︰45(g/mL)、提取温度90℃、提取次数2次。利用最佳工艺提取的灵芝子实体多糖提取率为26.99±0.71mg/g。
The microwave-ultrasound extraction process for polysaccharides of G.lucidum by using response surface experimental methods was optmized.Based on the results of single factor experiments,ultrasonic power,microwave power and solid-liquid ratio were chosen as influencing factors for response surface analysis.The results showed the extraction rate of G.lucidum polysaccharides was significantly higher than the traditional methods.The optimal extraction process was that ultrasonic power 638 W,microwave power 400 W,material-liquid ratio 1︰45(g/mL),extraction temperature 90℃and extraction for 2 times.In this condition,the max extraction rate was 26.99±0.71 mg/g.
作者
张柳莲
黄清铧
王丽宁
马年方
梁磊
王庆福
ZHANG Liulian;HUANG Qinghua;WANG Lining;MA Nianfang;LIANG Lei;WANG Qingfu(Institute of Biological and Medical Engineering,Guangdong Academy of Sciences,Guangdong Plant Fiber Comprehensive Utilization Engineering Technology Research and Development Center,Guangdong Engineering Laboratory of Biomass High-Value Utilization,Guangzhou Key Laboratory of Biomass Comprehensive Utilization,Collaborative Innovation Center for Research and Application of Effective Ingredients in Homologous Medicine and Food,Engineering Center of Essential Oil Industrialization of Homologous Medicine and Food Congeners,Guangzhou 510316;Guangdong Academy of Sciences,Guangzhou 510316)
出处
《食品工业》
CAS
2023年第2期45-48,共4页
The Food Industry
基金
广州市重点研发计划(202103000080)
广东省特支计划(2019TQ05N232)
广东省科学院专项资金项目(2022GDASZH-2022010110)
广东省科技特派员项目(GDKTP2021017800)。
关键词
灵芝子实体多糖
超声波
微波
协同提取
G.lucidum polysaccharides
ultrasonic wave
microware
synergistic extraction
