摘要
对灵芝多糖的提取工艺进行了研究。通过单因素试验分别考察了超声温度、超声时间、水料比对灵芝多糖提取量的影响,并确定了各因素的适宜作用范围。利用Design-Expert软件设计了正交试验,并通过响应面分析法确定了灵芝实多糖的最佳提取工艺条件。结果表明,灵芝多糖最佳提取工艺条件为液料比为28.4,超声波提取时间43.1 min,超声波功率为434.4 W,此条件下灵芝多糖提取量为3.27%。
The Ganoderma lucidum polysaccharides extraction technology was studied. Through the single factor experiment, the ultrasonic temperature, ultrasonic time and the ratio of water to material to Ganoderma lucidum polysaccharides extraction amount were determined, and the appropriate range of factors were defined. Use the Design-Expert software to design the orthogonal test, and through the response surface analysis, the best extraction technology condition of the Ganoderma lucidum polysaccharide was determined. The results showed that the best extraction technology condition of the Ganoderma lucidum polysaccharide was that the ratio of water to material 28.4, ultrasonic extracting time 43.1 min, ultrasonic power 434.4 W. In this condition, the Ganoderma lucidum polysaccharide extraction content was 3.27%.
出处
《食品工业》
CAS
北大核心
2013年第7期22-24,共3页
The Food Industry
关键词
灵芝
多糖
提取
响应面法
Ganoderma lucidum
polysaccharide
extraction
response surface methodology
