Abstract:

In this investigation, the ultrasonic-vacuum extraction of polysaccharides from the fruit bodies of Pleurotus
eryngii was optimized by the combined use of single factor experiments and response surface methodology. The independent
variables were solid-to-solvent ratio, ultrasonic power, extraction time, temperature and vacuum degree. The response was
polysaccharide yield. The results showed that the best extraction conditions for achieving maximum polysaccharide yield of
9.33% were solid-to-liquid ratio of 1:30, ultrasonic power of 420 W, extraction time of 28 min, extraction temperature of 65 ℃
and vacuum degree of 0.05 MPa. Meanwhile, under the same conditions it took 12 more minutes to achieve an extraction
yield of 9.31% by ultrasonic extraction compared to ultrasonic-vacuum extraction. Therefore, ultrasonic-vacuum method can
improve the extraction efficiency of Pleurotus eryngii polysaccharides.

Key words: Pleurotus eryngii polysaccharides, ultrasonic-vacuum method, response surface methodology