摘要 对超声波协同半仿生法提取黑木耳多糖的工艺进行优化,以黑木耳多糖提取率为指标,采用单因素试验和正交试验,确定最佳提取工艺参数。结果表明,超声波协同半仿生法提取最佳工艺参数为:料液比1∶30(g/mL),超声温度60℃,超声功率500 W,超声时间60 min,在此条件下,黑木耳多糖提取率为22.52%。 The extraction process of Auricularia auricula polysaccharides by ultrasonic assisted semi-bionic method was optimized. With the extraction rate as the index,single factor test and orthogonal test were used to determine the best extraction process parameters. The results showed that the optimum technological parameters of ultrasonic assisted semi-bionic extra extraction were:the solid-liquid 1∶30(g/mL),ultrasonic temperature 60 ℃,ultrasonic power 500 W,ultrasonic time 60 min. Under these conditions,the extraction rate of Auricularia auricula polysaccharides was 22.52%.
机构地区 鹤壁职业技术学院 郑州轻工业大学食品与生物工程学院
出处 《食品研究与开发》 CAS 北大核心 2021年第8期109-112,共4页 Food Research and Development
基金 鹤壁职业技术学院校级重点课题(2020-KJZD-001)。
关键词 黑木耳 黑木耳多糖 超声波 半仿生提取 工艺优化 Auricularia auricula Auricularia auricula polysaccharides ultrasonic semi-bionic extraction process optimization
分类号 S64 [农业科学—蔬菜学]
