超声法提取杏鲍菇多糖的条件研究
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摘要
以杏鲍菇为原料,利用超声辅助法及响应面法对杏鲍菇多糖提取工艺进行研究。首先进行单因素实验,根据单因素的结论进行响应面分析,采用响应面法优化操作条件。实验结果表明最佳工艺为:料液比1︰30,超声功率417.64 W,时间17.78 min,温度50℃。多糖得率为17.095%。
P.eryngii as raw material, technological condition of extraction of P.eryngi polysaccharides was researched by ultrasonic extraction and response surface methodology. First of all, single factor experiment was investigated, and then based on the conclusion of single factor experiment, using response surface methodology to optimize the operating conditions.The experimental results showed that the best technological condition were solid-liquid ratio of 1:30, ultrasonic power of 417.64 W, extraction time of 17.78 min, extraction temperature of 50 ℃. The polysaccharide yield was 17.095 %.
P.eryngii as raw material, technological condition of extraction of P.eryngi polysaccharides was researched by ultrasonic extraction and response surface methodology. First of all, single factor experiment was investigated, and then based on the conclusion of single factor experiment, using response surface methodology to optimize the operating conditions.The experimental results showed that the best technological condition were solid-liquid ratio of 1:30, ultrasonic power of 417.64 W, extraction time of 17.78 min, extraction temperature of 50 ℃. The polysaccharide yield was 17.095 %.
引文
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[9]黄倩,岳田利,袁亚宏,等.响应面试验优化超声-真空提取杏鲍菇多糖工艺[J].食品科学,2015,36(16):77-82.
[10]刘金枝,牛晓晓,张楠楠,等.杏鲍菇粗多糖提取工艺的正交设计实验[J].湖北工程学院学报,2013,33(6):72-74.
[11]刘浪浪,刘伦,袁亚红.食用菌多糖研究热点及发展趋势[J].化工科技市场,2009,32(7):37-40.
[12]高娟娟,梁安惠,阳敏,等.超声波对杏鲍菇多糖提取率的影响试验[J].食用菌,2005,24(6):49.
[2]杜敏华,田龙.微波辅助大提取杏鲍菇多糖研究[J].食品科技,2007,32(3):117-119.
[3]柯润达,刘彩芬,李波,等.微波辅助提取杏鲍菇中多糖工艺条件研究[J].西部皮革,2014,36(22):20-24.
[4]侯军,林晓民,李瑛,等.响应面法优化杏鲍菇糠多糖提取工艺.食品科学,2010,31(24):155-158.
[5]MORI K.KOBAYASHI C.TOMITA T,et al.Antiatherosclerotic effects on of the edible mushroom Pleurotus ervngii(Eringi),Grifola ftondosa(Maitake),and Hypsizygus marmoreus(Bunashimeji)in apolipoprotein E-deficient mice[J].Nutrition Research.2008,28(5):335-342.
[6]张志军,李淑芳,薛照辉,等.杏鲍菇粗多糖的提取及保湿性能研究[J].食用菌学报,2010,17(2):76-79.
[7]王谦,李满意,张浩军,等.超声波在杏鲍菇柄多糖提取中的应用研究初探[J].食用菌,2007,29(5):53-54.
[8]张禇,汪洋,庞钞鹏,等.超声波提取裙带菜中多糖[J].山东化工,2013,42(7):22-25.
[9]黄倩,岳田利,袁亚宏,等.响应面试验优化超声-真空提取杏鲍菇多糖工艺[J].食品科学,2015,36(16):77-82.
[10]刘金枝,牛晓晓,张楠楠,等.杏鲍菇粗多糖提取工艺的正交设计实验[J].湖北工程学院学报,2013,33(6):72-74.
[11]刘浪浪,刘伦,袁亚红.食用菌多糖研究热点及发展趋势[J].化工科技市场,2009,32(7):37-40.
[12]高娟娟,梁安惠,阳敏,等.超声波对杏鲍菇多糖提取率的影响试验[J].食用菌,2005,24(6):49.