论文部分内容阅读
为确定香菇多糖的最佳提取工艺,利用响应面分析法对香菇多糖的提取工艺进行优化。在单因素实验的基础上,以超声时间、超声功率、浸提温度和浸提时间为响应因素,多糖提取得率为响应值,根据正交旋转组合试验设计原理进行四因素三水平的响应面分析。实验结果表明,采用超声功率174.94 W,超声时间为18.94min,在80.71℃下提取3.01 h,得到的香菇多糖提取率最高,为9.61%。当香菇多糖的浓度为3 mg/mL,其·OH清除率为52.1%。
In order to determine the best extraction process of lentinan, the extraction process of lentinan was optimized by response surface analysis. On the basis of single factor experiment, taking ultrasonic time, ultrasonic power, extraction temperature and extraction time as response factors and polysaccharide extraction yield as response value, according to orthogonal rotation combination experimental design principle, four factors and three levels response surface analysis. The experimental results showed that the extraction rate of lentinan was the highest, 9.61% with the ultrasonic power of 174.94 W, the ultrasonic time of 18.94 min and the extraction of 3.01 h at 80.71 ℃. When the lentinan concentration was 3 mg / mL, the · OH scavenging rate was 52.1%.