响应面试验优化超声-真空提取杏鲍菇多糖工艺

以杏鲍菇为原料，利用超声波和真空技术结合提取杏鲍菇多糖，研究料液比、超声功率、提取时间、提取温度及真空度等工艺条件对多糖提取效果的影响，并在单因素试验的基础上，通过响应面法优化超声-真空提取杏鲍菇多糖的最佳工艺条件。结果表明，超声-真空提取杏鲍菇多糖的最佳工艺条件为：料液比1∶30（g/mL）、超声功率420 W、提取时间28 min、提取温度65 ℃、真空度0.05 MPa。在此条件下，杏鲍菇多糖的得率为9.33%。同时，在相同条件下，对比分析了超声法和超声-真空法两种方式的提取效果，结果表明，当超声法提取多糖的得率为9.31%时，所需的提取时间为40 min，比超声-真空法的时间长了12 min。超声-真空技术结合提高了杏鲍菇多糖的提取效率。

Optimization of Ultrasonic-Vacuum Extraction of Polysaccharides from Fruit Bodies of Pleurotus eryngii

In this investigation, the ultrasonic-vacuum extraction of polysaccharides from the fruit bodies of Pleurotus
eryngii was optimized by the combined use of single factor experiments and response surface methodology. The independent
variables were solid-to-solvent ratio, ultrasonic power, extraction time, temperature and vacuum degree. The response was
polysaccharide yield. The results showed that the best extraction conditions for achieving maximum polysaccharide yield of
9.33% were solid-to-liquid ratio of 1:30, ultrasonic power of 420 W, extraction time of 28 min, extraction temperature of 65 ℃
and vacuum degree of 0.05 MPa. Meanwhile, under the same conditions it took 12 more minutes to achieve an extraction
yield of 9.31% by ultrasonic extraction compared to ultrasonic-vacuum extraction. Therefore, ultrasonic-vacuum method can
improve the extraction efficiency of Pleurotus eryngii polysaccharides.