超声波辅助技术在香菇柄多糖提取中的应用研究

探讨超声波辅助技术在香菇柄多糖提取中的应用，确定从香菇柄中提取多糖的最佳工艺。采用正交试验方法，考察超声波处理时间、超声频率、超声温度及料液比等因素对香菇柄中多糖类成分提取的影响，同时与传统提取法进行比较。结果表明，最佳提取工艺为：超声时间90min，，超声温度45℃，料液比取1：30，在此工艺条件下，其多糖提取率可达18％，与传统提取法比较，提取率提高14％左右。

Applied Study on the Extraction of Lentinan with Ultrasonic Assistive Technologies

The article discussed the applied study on the extraction of lentinan with Ultrasonic assistive technologies and comfirmed the best techniques for the extraction of lentinan from the rest of edodes. Orthogonal test was adopted to review the influence on the lentinan content of extracting solution worked by the factors that include Ultrasonicwave time, Ultrasonicwave frequency, Ultrasonicwave temperature, the ratio of material and water. And then compared with the traditional extraction way, it showed that the best technic conditions were as follows： Ultrasonicwave time 90min Ultrasonicwave frequency 50kHz, Ultrasonicwave temperature 45℃, the ratio of material and water 1： 30, by which the content of lentinan in extraction of the rest part was increased to 18%. Compared to the traditional way, the content of lentinan in extraction of the rest part of edodes by Uhrasonicwave way was increased 14%.