Optimization of Ultrasonic-assisted Extraction Technology of Ganoderma lucidum Polysaccharides by Response Surface Methodology

doi:10.7506/spkx1002-6630-200916016

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (16): 98-101.doi: 10.7506/spkx1002-6630-200916016

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Optimization of Ultrasonic-assisted Extraction Technology of Ganoderma lucidum Polysaccharides by Response Surface Methodology

DONG Yan-hong1，LI Shu-jing1，ZHENG Hui-hua2，LI Xue1，CHEN Gui-tang3，ZHAO Li-yan1,*， XIN Zhi-hong1， HU Qiu-hui1

1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China；
2. Jiangsu Tonghui Bio-technology Co. Ltd., Nantong 226100, China；
3. School of Pharmacy, China Pharmaceutical University, Nanjing 210009, China

Received:2009-03-11 Revised:2009-06-16 Online:2009-08-15 Published:2010-12-29
Contact: ZHAO Li-yan E-mail:zhlychen@njau.edu.cn

Abstract

Abstract:

Three key factors affecting the extraction yield of Ganoderma lucidum polysaccharides such as ultrasonic power, ultrasonic extraction time and ratio of water to solid were optimized by response surface methodology. Design Expert analysis indicated that the best ultrasonic power, ultrasonic extraction time and the ratio of water to solid were 680 W, 17 min and 28:1, respectively. Under these conditions, the yield of polysaccharide was (20.79 ± 0.11) mg/g, which was consistent with the predicted value.

Key words: Ganoderma lucidum polysaccharides, response surface methodology, ultrasonic extraction

CLC Number:

R284.2

DONG Yan-hong1，LI Shu-jing1，ZHENG Hui-hua2，LI Xue1，CHEN Gui-tang3，ZHAO Li-yan1,*， XIN Zhi-hong1， HU Qiu-hui1. Optimization of Ultrasonic-assisted Extraction Technology of Ganoderma lucidum Polysaccharides by Response Surface Methodology[J]. FOOD SCIENCE, 2009, 30(16): 98-101 https://doi.org/10.7506/spkx1002-6630-200916016

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Optimization of Ultrasonic-assisted Extraction Technology of Ganoderma lucidum Polysaccharides by Response Surface Methodology

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