摘要
以香菇为研究对象,研究二段式超声波辅助提取工艺,通过正交试验与响应面分析确定最佳工艺条件,即提取温度90℃、提取液p H 5.0,料液比1∶30(g/m L),超声功率400 W,前段超声时间20 min,恒温提取时间130 min,后段超声时间23 min,在此条件下,多糖得率为7.240%。
This research took Lentinus edodes as the research object studied the 2-phase ultrasonic assisted extraction technology,through the orthogonal experiment and response surface analysis to determine the optimum process conditions,the extraction temperature 90 ℃,p H 5.0,solid-liquid ratio 1 ∶ 30（g/m L）,ultrasonic power400 W,the front ultrasonic time 20 min,constant temperature time 130 min,after ultrasonic time 23 min,in this condition,polysaccharide rate was 7.240 %.
出处
《食品研究与开发》
CAS
北大核心
2017年第14期49-52,74,共5页
Food Research and Development
关键词
香菇
多糖
超声波
提取液
Lentinus edodes
polysaccharide
ultrasound
extract
