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响应面优化超声波微波协同提取灵芝子实体多糖工艺

ZHANG Liulian,HUANG Qinghua,WANG Lining,MA Nianfang,LIANG Lei,WANG Qingfu

The Food Industry（2023）

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Abstract
为提高灵芝多糖提取率,研究超声波-微波协同提取灵芝子实体多糖工艺,通过单因素试验,选取超声波功率、微波功率、料液比3个影响因素,以多糖提取率为响应值进行响应面优化.结果表明,超声波-微波协同提取灵芝子实体多糖,提取率显著高于传统提取法,灵芝子实体多糖最佳提取工艺为超声波功率638 W、微波功率400 W、料液比1 ∶45(g/mL)、提取温度90℃、提取次数2次.利用最佳工艺提取的灵芝子实体多糖提取率为26.99±0.71 mg/g.
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