生物技术通报Issue(1)：79-85,7.DOI:10.13560/j.cnki.biotech.bull.1985.2015.01.012
响应面法优化香菇多糖的超声辅助提取工艺
Optimization of Ultrasonic Assisted Extraction ofLentinan by Response Surface Methodology
万阅 1齐计英 1曾红 1韩阳 2韩静1
作者信息
- 1. 沈阳药科大学制药工程学院，沈阳 110016
- 2. 辽宁中医药大学药学院，沈阳 110032
- 折叠
摘要
Abstract
Technological conditions of extraction ofLentinan with ultrasonic extraction are optimized for developing and utilizing the resource of Mushrooms by using the response surface method(RSM). Firstly, single factor experiment was investigated, and then based on single factor experiment, a 3-factor, 3-level Box-Benhnken experiment was designed, in which ultrasonic power, ultrasonic time and the ratio of solid to liquid were chosen as influencing factors, and the yield of polysaccharide was selected as response value. The result shown that the regression model fit well with experimental data, and it can well predict the polysaccharide yield of Lentinan. The optimum conditions of ultrasonic extraction were ultrasonic power of 300 W, ultrasonic extraction time of 25 min and solid-to liquid ratio of 1∶30, and the polysaccharide yield was 25.71%. Compared with the theoretical value(25.55%), it has a smaller relative error at 0.63%. Compared with traditional method, ultrasonic extraction method is more efficient and less time consuming, so it is the ideal extraction method of Lentinan.关键词
热水浸提/超声辅助提取/多糖得率/响应面优化/单因素试验Key words
hot water extraction/ultrasonic assisted extraction method/polysaccharide yield/response surface optimization/single factor experiment引用本文复制引用
万阅,齐计英,曾红,韩阳,韩静..响应面法优化香菇多糖的超声辅助提取工艺[J].生物技术通报,2015,(1):79-85,7.
