桑黄菌丝体多糖的提取及其免疫活性研究
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摘要
采用超声波-微波协同法提取桑黄菌丝体多糖。通过单因素和L_9(3~4)正交试验研究物料粒度、料液比、微波功率、微波处理时间对桑黄菌丝体多糖提取率的影响。试验结果表明,微波功率、物料粒度和微波处理时间对桑黄菌丝体多糖提取率均有显著的影响。确定最佳的提取参数为:料液比1∶25(g/mL),物料粒度0.150 mm,超声波功率为250 W,微波功率500 W,微波处理时间6 min。在最佳条件下,桑黄菌丝体多糖提取率可达5.316%;在一定的剂量范围内,提取到的桑黄菌丝体多糖能明显增强小鼠的免疫功能。
Ultrasonic-microwave extraction was used to extract Phellinus igniarius Mycelia polysaccharides.The effect of ratio of material to liquid,material size,microwave power and microwave time on extraction rate of polysaccharides was studied through single-factor and L_9(3~4)orthogonal experiment. The experiment analysis showed that microwave power,material size and microwave time appreciable impact. The optimum conditions for polysaccharides extraction were:ratio of material to liquid was 1 ∶ 25(g/mL),material size was 0.150 mm,power of ultrasonic wave was 250 W,microwave power was 500 W,microwave time was 6 min. Under the optimal conditions,the extraction rate of polysaccharides could be up to 5.316 %;polysaccharide from Phellinus igniarius Mycelia at moderate dose significantly promoted the immunologic function in mice.
Ultrasonic-microwave extraction was used to extract Phellinus igniarius Mycelia polysaccharides.The effect of ratio of material to liquid,material size,microwave power and microwave time on extraction rate of polysaccharides was studied through single-factor and L_9(3~4)orthogonal experiment. The experiment analysis showed that microwave power,material size and microwave time appreciable impact. The optimum conditions for polysaccharides extraction were:ratio of material to liquid was 1 ∶ 25(g/mL),material size was 0.150 mm,power of ultrasonic wave was 250 W,microwave power was 500 W,microwave time was 6 min. Under the optimal conditions,the extraction rate of polysaccharides could be up to 5.316 %;polysaccharide from Phellinus igniarius Mycelia at moderate dose significantly promoted the immunologic function in mice.
引文
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[14]李志涛,孙金旭,王倩,等.白灵菇多糖的提取及其免疫活性研究[J].食品研究与开发,2017,38(7):56-58
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[2]葛青,毛建卫,张安强,等.桑黄子实体多糖的分离纯化及结构鉴定[J].食品科技,2013,38(3):168-171,175
[3]秦俊哲,程伟,张慧洋.响应面法优化桑黄菌丝体多糖的热水提取工艺[J].食品科技,2012,37(2):218-221
[4]李乐,马瑶,李亭亭,等.低温低压法提取桑黄菌丝体活性多糖[J].食品研究与开发,2016,37(8):49-53
[5]游庆红,尹秀莲.响应面法优化桑黄多糖提取工艺研究[J].中国酿造,2010(5):67-69
[6]时东方,周勇,李雪,等.桑黄菌丝体粗多糖的提取方法研究[J].解放军药学学报,2008,6(4):226-230,233
[7]曾鹏,黄世荣,刘明明,等.应用响应面法优化超声波辅助热水提取桑黄多糖的工艺条件[J].蚕业科学,2015,41(5):928-933
[8]周桃英,陈年友,陈中建,等.超声波-微波协同法提取黄精多糖工艺研究[J].江苏农业科学,2013,41(6):231-233
[9]郭永月,陶明煊,赵云霞,等.白玉菇多糖提取方法的比较和优化[J].南京师大学报(自然科学版),2013,36(3):87-92
[10]傅圣斌,钱建鸿,陈乐意,等.黄精多糖的提取及其对小鼠免疫活性的影响[J].中国食品学报,2013,13(1):68-72
[11]孙金旭,朱会霞,韩莉萍.灵芝真菌液体发酵培养基优化[J].中国酿造,2008(14):52-54
[12]赵希艳,贾凌杉,马华.微波辅助提取黑木耳多糖的工艺[J].河北科技师范学院学报,2012,26(1):65-67,71
[13]钱骅,陈斌,黄晓德,等.不同破壁技术对桑黄功能性成分提取率的影响[J].食品科学,2016,37(10):23-27
[14]李志涛,孙金旭,王倩,等.白灵菇多糖的提取及其免疫活性研究[J].食品研究与开发,2017,38(7):56-58
[15]胡启明,梅余霞,梁运祥.桑黄多糖体外免疫活性研究[J].食品科技,2013,38(9):142-145