樟芝菌丝中自由基清除剂的醇提工艺研究

在用正交试验考察乙醇浓度、物料比、超声功率、超声时间、浸提时间和浸提温度对樟芝菌丝中具清除自由基活性成分的提取率影响基础上,利用极差分析找出了3个主要影响因子:乙醇浓度、物料比和超声时间。用中心组合实验及响应面分析确定了这3个主要影响因素的最佳组合:乙醇浓度95%,物料比11.7 mg.mL-1,超声时间12 min。在优化提取条件下,樟芝菌丝提取物的自由基清除率达到94.4%。

Ethanol-extraction technology for radical scavengers from mycelia of Antrodia camphorata hyphae

Influence of extraction factors on extraction rate of free radical scavengers from mycelia of Antrodia camphorata hyphae was studied with orthogonal tests. The main factors were ethanol concentration, solid-liquid ratio, ultrasonic power, ultrasonic application time, extraction time and temperature. Based on the results of orthogonal test, three main factors, ethanol concentration, solid-liquid ratio and ultrasonic time, were selected by the method of range analysis. The extraction conditions were optimized as 95% ethanol concentration, 11.7 mg/ml of solid-liquid ratio and 12 min of ultrasonic treatment time through experiment of the center combination and response surface analysis. Free radical scavenging rate of the extracts reach 94.4%.