井冈山大学学报（自然科学版）2025，Vol.46Issue(2)：42-50,9.DOI:10.3969/j.issn.1674-8085.2025.02.006
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
摘要
Abstract
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.关键词
肉灵芝/酶-超声波联用/响应面设计/多糖提取Key words
meat-like Ganoderma lucidum/enzyme-ultrasonic combined extraction/response surface design/polysaccharide extraction分类
轻工业引用本文复制引用
王昱,王逸璇..酶-超声波联用提取肉灵芝多糖的工艺研究[J].井冈山大学学报（自然科学版）,2025,46(2):42-50,9.基金项目
国家自然科学基金项目(32160055) （32160055）
甘肃省重点研发项目(22YF7FK220) （22YF7FK220）
甘肃省陇南市科技计划项目(2019-ZD-10) （2019-ZD-10）
