食品科学 ›› 2012, Vol. 33 ›› Issue (14): 55-59.

• 工艺技术 • 上一篇    下一篇

响应面法优化微波提取金针菇下脚料多糖的工艺

王丽威1,郭旭颖1,刘 莹1,刘 政1,陈梁成2,李立锟1,喻修健1   

  1. 1. 辽宁工程技术大学理学院 2.华农食用菌科技发展有限公司
  • 收稿日期:2011-07-22 修回日期:2012-06-20 出版日期:2012-07-25 发布日期:2012-07-27
  • 通讯作者: 王丽威 E-mail:wlw1002@163.com

Optimization of Microwave Extraction of Polysaccharides from Flammulina velutipes Scraps by Response Surface Methodology

  • Received:2011-07-22 Revised:2012-06-20 Online:2012-07-25 Published:2012-07-27
  • Contact: WANG Liwei E-mail:wlw1002@163.com

摘要: 采用微波提取法对金针菇下脚料多糖的提取工艺进行研究。单因素和Box-Behnken设计试验结果表明,微波提取时间、液料比、微波功率对金针菇下脚料多糖提取率有显著影响;优化的提取工艺为微波提取时间85s、液料比23:1(mL/g)、微波功率320W,在此条件下提取率达13.12%。

关键词: 金针菇, 多糖, 微波提取, 响应面法

Abstract: Microwave assistance was used for extracting polysaccharides from Flammulina velutipes scraps. The extraction process was optimized using response surface methodology. The results of one-factor-at-a-time experiments and Box-Behnken design showed that extraction time, solvent-to-solid ratio and microwave power had a significant effect on extraction efficiency. The optimized extraction conditions were extraction time of 85 s, solvent-to-solid ratio of 23:1 (mL/g), microwave power of 320 W. Under these conditions, the extraction rate of polysaccharides was 13.12%.

Key words: Flammulina velutipes, polysaccharides, microwave extraction, response surface methodology

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