%0 Journal Article
%T 猴头菇多糖的工艺优化及机制探讨
Process Optimization and Mechanism Exploration of Hericium erinaceus Polysaccharides
%A 钱瑾
%A 徐子怡
%A 朱朋媛
%A 朱飘飘
%A 王改玲
%J Hans Journal of Food and Nutrition Science
%P 341-347
%@ 2166-6121
%D 2025
%I Hans Publishing
%R 10.12677/hjfns.2025.143039
%X 本研究先采用复合酶酶解，再采用超声波辅助提取优化猴头菇多糖的提取工艺。结合单因素实验结果设计了L9(3⁴)正交实验方案，正交实验揭示了超声波提取温度(40℃~70℃)、提取时间(10~30 min)、超声波功率(200~400)及料液比(1:10~1:30)对多糖提取率的交互作用机制。实验结果表明超声功率：400 W；超声时间：20 min；料液比：1:15 (g/mL)；提取温度：55℃为最佳提取工艺。在该条件下多糖提取率可达28.82。本研究结果为工业化生产高纯度猴头菇多糖提供了理论依据，同时提出了传统提取技术的改进方向。
This study systematically optimized the extraction process of Hericium erinaceus polysaccharides (HEPs) through an ultrasonic-enzymatic synergistic approach. By combining single-factor experiments with L9(3⁴) orthogonal design, the interaction mechanisms among ultrasonic extraction temperature (40˚C~70˚C), extraction time (10~30 min), ultrasonic power (200~400 W), and solid-liquid ratio (1:10~1:30 g/mL) on polysaccharide extraction efficiency were comprehensively investigated. Experimental results demonstrated that the optimal process parameters were as follows: ultrasonic power of 400 W, extraction duration of 20 min, solid-liquid ratio of 1:15 (g/mL), and extraction temperature of 55˚C. Under these conditions, the polysaccharide extraction yield reached 28.82%. This research provides theoretical foundations for the industrial production of high-purity HEPs while proposing systematic optimization strategies to enhance traditional extraction technologies.
%K 猴头菇，
%K 多糖，
%K 超声波–
%K 酶解协同法
Hericium erinaceus
%K Polysaccharides
%K Ultrasonic-Enzymatic Hydrolysis Synergistic Method
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=114254