超声波-分步酶解法提取香菇多糖的研究

目的]研究超声波-分步酶解法对香菇多糖的提取效果,优化提取工艺。方法]试验参考有关文献采用纤维素酶、木瓜蛋白酶分步酶解与超声波方法结合进行香菇多糖的提取,对酶量、pH、超声处理时间、浸提温度4个相关工艺参数进行正交试验优化。结果]试验表明,超声波-分步酶解法提取香菇多糖的最佳工艺为:酶量1.0%、pH 5.5、超声处理时间1 h、浸提温度55℃。在此提取工艺条件下,香菇多糖提取率达到15.8%。结论]超声波-分步酶解法可以显著提高香菇多糖提取率,为香菇的深加工应用提供参考依据。

Research of Extraction of Lentinan by Using Ultrasonic and Enzyme Hydrolysis Method with Multiple Steps

Objective] To study extraction effect of lentinan by ultrasonic and enzyme hydrolysis method with multiple steps and optimize the extraction technique.Method] The lentinan was extracted by a combination of cellulase,papain enzyme hydrolysis with multiple steps and ultrasonic method.The orthogonal test optimization was conducted on four relevant technique parameters such as enzyme amount,pH,ultrasonic treatment time and extraction temperature.Result] The optimal technique conditions are：enzyme 1.0％,pH 5.5,ultrasonic treatment time 1 h,extraction temperature 55 ℃.Under the above conditions,the extraction rate of lentinan can up to 15.8％.Conclusion] Ultrasonic and enzyme hydrolysis method with multiple steps could significantly improve extraction rate of lentinan,which will provide reference basis for deep processing and application of mushroom.