微波-超声协同辅助提取灵芝多糖工艺

doi:10.7506/spkx1002-6630-201016012

食品科学 ›› 2010, Vol. 31 ›› Issue (16): 52-55.doi: 10.7506/spkx1002-6630-201016012

微波-超声协同辅助提取灵芝多糖工艺

黄生权^1,2，李进伟³，宁正祥^1,*

1.华南理工大学轻工与食品学院
2. 无限极(中国)有限公司
3. 江南大学食品学院

收稿日期:2009-11-05 出版日期:2010-08-25 发布日期:2010-12-29
通讯作者: 宁正祥1,* E-mail:fezhning@scut.edu.cn

Ultrasonic-microwave Synergistic Extraction of Polysaccharides from Cultivated Ganoderma lucidum

HUANG Sheng-quan1,2，LI Jin-wei3，NING Zheng-xiang1,*

1. College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China； 2. Infinitus
Co. Ltd., Jiangmen 529156, China；3. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Received:2009-11-05 Online:2010-08-25 Published:2010-12-29
Contact: NING Zheng-xiang1,* E-mail:fezhning@scut.edu.cn

摘要/Abstract

摘要：

分析不品种和来源的5 种灵芝的主要成分，确定浙江赤灵芝作为提取灵芝多糖的较佳原料。采用响应面优化超声- 微波协同萃取法提取灵芝多糖的最佳工艺条件，分析超声- 微波协同萃取法对灵芝纤维结构的影响，比较传统水浴浸提法和超声- 微波协同萃取法对灵芝多糖提取率和结构的影响。结果表明：超声- 微波协同萃取最佳的提取工艺条件为原料用量100g，微波功率284W，提取时间12min，料液比(g/mL)1:11.6；与传统水浴浸提法相比，超声- 微波协同萃取法在较短的超声提取时间下，灵芝多糖的提取率从1.517% 提高到了3.27%。

关键词: 超声-微波协同萃取, 传统水浴浸提法, 灵芝多糖, 提取率

Abstract:

Different cultivated species of Ganoderma from different geographic origins were analyzed for their chemical components, and Ganoderma lucidum from Zhejiang province was found to contain higher content of non-reducing sugars and lower contents of protein and ash and therefore, it was the selected raw material for extracting polysaccharides. The extraction process with water as extraction solvent on an ultrasonic-microwave synergistic extractor was optimized using response surface methodology based on Box-Behnken experimental design. Meanwhile, the structural change of Ganoderma lucidum before and after extraction was observed under scan electron microscope (SEM) and the extraction method developed in this study and the conventional water bath extraction method were compared for differences in the extraction yield of polysaccharides and the infrared spectral characteristics of the extraction products. The optimum conditions for the ultrasonic-microwave synergistic extraction of polysaccharides were found to be: raw material amount 100 g, microwave power 284 W, extraction duration 12 min, and material-to-liquid ratio 1:11.6 (g/mL). Ultrasonic-microwave synergistic extraction was time saving and gave a higher extraction yield of polysaccharides, 3.27%, when compared with the conventional water bath extraction method (115.6% extraction yield of polysaccharides).

Key words: ultrasonic-microwave synergistic extraction, conventional water bath extraction, Ganoderma lucidum polysaccharides, yield

中图分类号:

Q539

黄生权1,2，李进伟3，宁正祥1,*. 微波-超声协同辅助提取灵芝多糖工艺[J]. 食品科学, 2010, 31(16): 52-55.

HUANG Sheng-quan1,2，LI Jin-wei3，NING Zheng-xiang1,*. Ultrasonic-microwave Synergistic Extraction of Polysaccharides from Cultivated Ganoderma lucidum[J]. FOOD SCIENCE, 2010, 31(16): 52-55.

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微波-超声协同辅助提取灵芝多糖工艺

Ultrasonic-microwave Synergistic Extraction of Polysaccharides from Cultivated Ganoderma lucidum

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