超声波-内部沸腾法提取杏鲍菇多糖的工艺优化

为了提高杏鲍菇多糖得率,推动杏鲍菇产业发展,利用响应面法对杏鲍菇多糖的超声波-内部沸腾法提取工艺进行优化,建立了乙醇浓度、液料比、提取时间、提取温度和超声波功率的五因素回归模型,并对模型的有效性与因子间的交互作用进行分析。结果表明,杏鲍菇多糖提取最佳工艺条件为:乙醇浓度47%、液料比23 m L·g-1、提取时间8min、提取温度90℃、超声波功率475W,在此条件下杏鲍菇多糖得率可达11.05%。该方法能有效提高杏鲍菇多糖得率、缩短提取时间、提高提取效率,为进一步开发杏鲍菇多糖功能营养食品提供了一定的技术依据。

Process Optimization for Extraction of Polysaccharides From Pleurotus eryngii by Ultrasonic-inner Ebullition

The process of ultrasonic assisting inner ebullition was optimized with Response Surface Method for improving extractive yield of Pleurotus eryngii polysaccharides and to promote its industrial production.Five variables including ethanol concentration,liquid-solid ratio,extraction time,extraction temperature and ultrasonic power applied for setting up the regression model to estimate the validity of the model and the interaction between the variables.Results showed that optimal value for the parameters were ethanol concentration 47％,liquid-solid ratio 23 mL· g-1,extraction time 8min,extraction temperature 90℃,ultrasonic power 475W,respectively.With these conditions,the extractive yield of Pleurotus eryngii polysaccharide could reach to 11.05％.It was also convinced that the ultrasonic-inner ebullition method could effectively improve extractive yield of polysaccharides,shorten the extraction time,increase the extraction efficiency,and was suitable in applying to Pleurotus eryngii polysaccharide extraction.This study provided the technical basis for further developing nutritional food of Pleurotus eryngii polysaccharide.