| 王昱,王逸璇.酶-超声波联用提取肉灵芝多糖的工艺研究[J].井冈山大学自然版,2025,46(2):42-50 |
| 酶-超声波联用提取肉灵芝多糖的工艺研究 |
| THE PROCESS RESEARCH ON ENZYME-ULTRASONIC COMBINED EXTRACTION METHOD OF MEAT-LIKE GANODERMA LUCIDUM POLYSACCHARIDE |
| 投稿时间：2024-12-10 修订日期：2025-02-18 |
| DOI：10.3969/j.issn.1674-8085.2025.02.006 |
| 中文关键词: 肉灵芝 酶-超声波联用 响应面设计 多糖提取 |
| 英文关键词: meat-like Ganoderma lucidum enzyme-ultrasonic combined extraction response surface design polysaccharide extraction |
| 基金项目:国家自然科学基金项目(32160055)；甘肃省重点研发项目(22YF7FK220)；甘肃省陇南市科技计划项目(2019-ZD-10) |
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| 中文摘要: |
| 以肉灵芝多糖为研究对象，采用酶-超声波联用的方式优化提取工艺。基于单因素试验和正交试验，利用 BBD 试验设计原理进行五因素三水平的响应面试验。实验结果显示，超声功率 250 W，温度 50 ℃，pH 值 6.5，提取时间 30 min，料液比 1:45 g/mL 为最佳提取工艺条件，此条件下肉灵芝多糖的得率为 13.32％，与预测值 14.67％非常接近，表明优化的肉灵芝多糖提取工艺稳定可行，可为肉灵芝多糖有效提取和科学开发提供了参考。 |
| 英文摘要: |
| Taking meat-like Ganoderma lucidum polysaccharide as the research object, the enzyme-ultrasonic combined extraction process was optimized. On the basis of the one-factor test and orthogonal test, a five-factor, three-level response surface test was carried out using the principle of BBD experimental design. The results showed that under the optimal extraction process conditions were ultrasonic power of 250 w, temperature of 50 ℃, pH ＝ 6.5, extraction time of 30 min and solid/liquid ratio of 1:45 g/mL. The yield of meat-like G. lucidum polysaccharide under these conditions was 13.32%, which was close to the predicted value of 14.67%. The optimized process for extracting meat-like G. lucidum polysaccharide was shown to be stable and feasible, and provide a reference for the effective extraction and scientific development of meat-like G. lucidum polysaccharide. |
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