中国食品添加剂2026，Vol.37Issue(1)：16-22,7.DOI:10.19804/j.issn1006-2513.2026.1.003
瓦尼桑黄多糖发酵及提取工艺研究
Fermentation and extraction process optimization of polysaccharide from Sanghuangporus vaninii
摘要
Abstract
Sanghuangporus vaninii is a precious medicinal and edible resource,but its wild resources are relatively rare.Liquid fermentation is a key method for its large-scale expansion.This study aimed to optimize the liquid fermentation and subsequent extraction processes for maximizing the yield of S.vaninii polysaccharide.The fermentation conditions were optimized using single-factor and orthogonal experiments with polysaccharide yield as the primary index.Following fermentation,the polysaccharide extraction process was optimized using an orthogonal design,investigating the effects of solid-liquid ratio,extraction time,extraction temperature,and ultrasound power.The optimal liquid fermentation conditions were as follows:pH 7.0,liquid volume 120 mL in 250 mL conical flask,10.0%inoculation level,agitation speed of 150 r/min,culture at 28℃for 9 days.Effects of solid-liquid ratio,extraction time,extraction temperature and ultrasonic power on polysaccharide extraction were examined by orthogonal design,the best extraction process was solid-liquid ratio of 1∶75(g/mL),extraction temperature of 80℃,and extraction time of 60 min.Under these combined optimal conditions,the polysaccharide yield reached 5.7%.关键词
瓦尼桑黄/液体发酵/多糖/提取Key words
Sanghuangporus vaninii/liquid fermentation/polysaccharides/extraction分类
轻工纺织引用本文复制引用
侯丽丽,谭淑娟,熊永芮,鞠凤霞,张卓,钟姝凝,郑卫..瓦尼桑黄多糖发酵及提取工艺研究[J].中国食品添加剂,2026,37(1):16-22,7.基金项目
吉林省教育厅科学研究项目资助(JJKH20240280KJ) （JJKH20240280KJ）
吉林省自然科学基金项目资助(20240101204JC) （20240101204JC）
