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%。
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）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第16期52-55,共4页
Food Science
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
ultrasonic-microwave synergistic extraction
conventional water bath extraction
Ganoderma lucidum polysaccharides
yield
