超声波辅助提取鸡油菌多糖的研究

利用单因素试验和正交试验设计方法研究超声波辅助提取鸡油菌子实体多糖过程中提取时间、超声提取温度和料液比3个因素对提取的多糖质量分数的影响,以此确定最佳工艺条件,并将该工艺条件提取效果与传统热水浸提法进行比较。结果表明:提取时间、超声提取温度和料液比3个因素均对鸡油菌多糖的提取效果有一定影响,主次顺序为料液比>提取温度=提取时间,超声波辅助提取鸡油菌多糖的最佳试验方案为提取温度40℃,料液比为1∶25(m∶V),提取时间为30min,该条件下多糖质量分数可达13.59g/100g,与传统热水浸提法相比有显著差异,说明该法有利用价值。

Study on ultrasonic-assisted extraction of polysaccharides from Cantharelles cibarius

Polysaccharides was extracted from Cantharelles cibarius using water as extractant in ultrasonic wave surroundings.Single factor test and orthogonal design method were used to research on effects of extraction time,temperature and solid-liquid ratio on polysaccharides percentage extracted.The optimal extracting conditions were determined by orthogonal experiment result.And the results of ultrasonic-assisted extraction and hot water extraction were compared to show which method was the better one.Results showed that effect of solid-liquid ratio on polysaccharides percentage was maximal,and effects of extraction temperature and extraction time were equal each other and were less than that of solid-liquid ratio.The optimal ultrasonic-assisted extracting technology was in 25 times liquid and at 40 ℃ for 30 min,and polysaccharides percentage could reach 13.59 g/100 g in these conditions.This result was significant greater than that of hot water extraction.