超声波辅助优化香菇多糖的提取工艺
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摘要
以香菇为原料,利用超声波辅助提取香菇多糖,以多糖提取率为评价指标,通过单因素试验和正交试验研究探讨料液比、超声功率、温度、超声时间对香菇多糖提取率的影响。试验结果表明:超声波辅助提取香菇多糖效果较好,最佳提取工艺条件为料液比1∶50(g/mL),超声功率300 W,提取温度50℃,超声时间40 min。在最优提取工艺条件下经过3次平行试验,香菇中多糖提取率为11.73%
With lentinan as the raw material,obtained polysaccharides from lentinan through the ultrasonic-assisted extraction process. It had been researched that solid-liquid rate,ultrasonic power,the extraction temperature and ultrasonic time had effect on extraction rate of polysaccharides from lentinan by means single factor and orthogonal experiment method,which use extraction rate as the evaluation index. The results showed that ultrasonic-assisted extraction conditions of polysaccharides from lentinan had the best effect,and the optimal ultrasonic-assisted extraction conditions were solid-liquid rate 1 ∶ 50(g/mL),ultrasonic power 300 W,the extraction temperature 50 ℃,and ultrasonic time 40 min. After three parallel experiments under the condition of the optimal extraction process,and the yield of letinan was 11.73 %. It suggested that the extraction process was reasonable,the results were stable and feasible.
With lentinan as the raw material,obtained polysaccharides from lentinan through the ultrasonic-assisted extraction process. It had been researched that solid-liquid rate,ultrasonic power,the extraction temperature and ultrasonic time had effect on extraction rate of polysaccharides from lentinan by means single factor and orthogonal experiment method,which use extraction rate as the evaluation index. The results showed that ultrasonic-assisted extraction conditions of polysaccharides from lentinan had the best effect,and the optimal ultrasonic-assisted extraction conditions were solid-liquid rate 1 ∶ 50(g/mL),ultrasonic power 300 W,the extraction temperature 50 ℃,and ultrasonic time 40 min. After three parallel experiments under the condition of the optimal extraction process,and the yield of letinan was 11.73 %. It suggested that the extraction process was reasonable,the results were stable and feasible.
引文
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[15]黄超,王艳萍,张斌.香菇多糖二段式超声波辅助提取技术研究[J].食品研究与开发,2017,38(14):49-52,74
[16]蔡锦源,朱炽雄,孙松,等.香菇多糖的微波预处理-超声波提取工艺及其抗氧化活性研究[J].河南工业大学学报(自然科学版),2016,37(4):84-90
[2]朱俊访,李博.香菇多糖提取工艺的研究进展[J].中国民族民间医药,2013,22(1):43
[3]张双灵,李文香,赵海燕,等.超声波协同酶法提取香菇多糖的工艺优化[J].食品科技,2016,41(3):192-196
[4]石翛然.超声法提取香菇多糖工艺的条件研究[J].广州化工,2017,45(12):46-49
[5]石来宝,陈静,殷霞.香菇多糖提取方法的研究[J].药学研究,2014,33(4):200-202,205
[6]李鑫,陈云.双酶协同加压热水法提取与纯化香菇多糖[J].河南工业大学学报(自然科学版),2018,39(1):45-50
[7]任广明,徐黎明,赵景壮,等.香菇多糖提取物体外抗IHNV的机制[J].水产学杂志,2017,30(5):13-17
[8] Xiaoqin Huang, Zongcai Tu, Ying Jiang, et al.Dynamic high pressure microfluidization-assisted extraction and antioxidant activities of lentinan[J].International Journal of Biological Macromolecules:Structure, Function and Interactions,2012,51(5):926-932
[9]张蕊,闫凤超,李佳梅,等.超声波辅助提取香菇多糖工艺研究[J].现代化农业,2017(12):32-34
[10] Zhengdan Zhong, Jing Deng, Huachang Wu, et al.Optimization of the Extraction Technology of Lentinan from Lentinus edodes(berk.)sing by Response Surface Method[J].药用植物研究(英文版),2015(3):10-13,17
[11]秦楠,缪文玉,连文绮,等.响应曲面法优化微波辅助提取香菇柄多糖及其抗氧化活性研究[J].食品安全质量检测学报,2017,8(2):594-600
[12]金贞姬,王菁.香菇多糖提取工艺的研究[J].中国医药指南,2013,11(13):71-72
[13] Hongkun Bao, Lijuan Sun, Ying Zhu, et al.Lentinan produces a robust antidepressant-like effect via enhancing the prefrontal Dectin-1/AMPA receptor signaling pathway[J]. Behavioural Brain Research,2017,317(15):263-271
[14]罗其昌,崔春,李文治.提取温度对香菇多糖理化性质和免疫活性的影响[J].现代食品科技,2017,33(11):23-30
[15]黄超,王艳萍,张斌.香菇多糖二段式超声波辅助提取技术研究[J].食品研究与开发,2017,38(14):49-52,74
[16]蔡锦源,朱炽雄,孙松,等.香菇多糖的微波预处理-超声波提取工艺及其抗氧化活性研究[J].河南工业大学学报(自然科学版),2016,37(4):84-90