Application of Pressurized Solvent Extraction Technology in the Extraction of Polysaccharide from Two Kinds of Edible and Medicinal Fungi

doi:10.11924/j.issn.1000-6850.casb2020-0429

Abstract

Abstract:

The paper aims to develop Pressurized Solvent Extraction (PSE) for extracting polysaccharides in two kinds of edible and medicinal fungi with the Polyporus umbellatus and Poria cocos were chosen as raw materials, the single factor and orthogonal experiments were used to explore the optimal conditions for the extraction of polysaccharide by PSE. The results showed that the optimized parameters of PSE employed temperature 110℃, pressure 110 bar, and extracting time was set at 20 min for 2 times to extract polysaccharides in Polyporus umbellatus completely. Under the condition, the content of Polyporus umbellatus polysaccharide was (7.8684±0.1096) mg/g. Meanwhile, the optimized parameters of PSE employed temperature 110℃, pressure 120 bar, and extracting time was set at 25 min for 2 times to extract Poria cocos polysaccharides completely. Under the condition, the content of Poria cocos polysaccharide was (8.6965±0.1087) mg/g. As a conclusion, PSE can be used to extract polysaccharides from the two kinds of edible and medicinal fungi quickly and accurately.

Key words: PSE, Polyporus umbellatus polysaccharides, Poria cocos polysaccharides, extraction technology, single factor experiment, orthogonal experiment

CLC Number:

R931

Yan Jiajia, Wan Lu, Wu Tong, Zheng Chunying. Application of Pressurized Solvent Extraction Technology in the Extraction of Polysaccharide from Two Kinds of Edible and Medicinal Fungi[J]. Chinese Agricultural Science Bulletin, 2021, 37(16): 150-155.

Figures/Tables 8

References 38

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组别		因素				猪苓多糖/(mg/g)	茯苓多糖/(mg/g)
组别		A.PSE温度	B.PSE压力	C.PSE时间	D	猪苓多糖/(mg/g)	茯苓多糖/(mg/g)
1		1	1	1	1	4.1521	5.4213
2		1	2	2	2	3.1626	6.3118
3		1	3	3	3	3.3846	6.8119
4		2	1	2	3	5.9104	5.6779
5		2	2	3	1	4.4972	5.8444
6		2	3	1	2	4.2856	6.5893
7		3	1	3	2	5.8114	8.0469
8		3	2	1	3	6.2440	6.0326
9		3	3	2	1	7.5581	8.4141
猪苓多糖	K₁	10.6993	15.8739	14.6817		ΣY=45.0060 CT=225.0600
	K₂	14.6932	13.9038	16.6311
	K₃	19.6135	15.2283	13.6932
	R	715.0545	677.1975	679.6495
	S	13.2915	0.6725	1.4898
茯苓多糖	K₁	18.5450	19.1461	18.0432		ΣY=59.1502 CT=388.7496
	K₂	18.1116	18.1888	20.4038
	K₃	22.4936	21.8153	20.7032
	R	1177.9091	1173.3128	1170.4947
	S	3.8868	2.3547	1.4153

组别		因素				猪苓多糖/(mg/g)	茯苓多糖/(mg/g)
组别		A.PSE温度	B.PSE压力	C.PSE时间	D	猪苓多糖/(mg/g)	茯苓多糖/(mg/g)
1		1	1	1	1	4.1521	5.4213
2		1	2	2	2	3.1626	6.3118
3		1	3	3	3	3.3846	6.8119
4		2	1	2	3	5.9104	5.6779
5		2	2	3	1	4.4972	5.8444
6		2	3	1	2	4.2856	6.5893
7		3	1	3	2	5.8114	8.0469
8		3	2	1	3	6.2440	6.0326
9		3	3	2	1	7.5581	8.4141
猪苓多糖	K₁	10.6993	15.8739	14.6817		ΣY=45.0060 CT=225.0600
	K₂	14.6932	13.9038	16.6311
	K₃	19.6135	15.2283	13.6932
	R	715.0545	677.1975	679.6495
	S	13.2915	0.6725	1.4898
茯苓多糖	K₁	18.5450	19.1461	18.0432		ΣY=59.1502 CT=388.7496
	K₂	18.1116	18.1888	20.4038
	K₃	22.4936	21.8153	20.7032
	R	1177.9091	1173.3128	1170.4947
	S	3.8868	2.3547	1.4153

成分	方差来源	离差平方和	自由度	均方	F值	显著性
猪苓多糖	A	13.2915	2	6.6458	177.6952	<0.01
	B	0.6725	2	0.3363	9.0000	>0.05
	C	1.4898	2	0.7449	19.9171	<0.05
	e	0.0747	2	0.0374
茯苓多糖	A	3.8868	2	1.9434	24.6938	<0.05
	B	2.3547	2	1.1774	14.9606	>0.05
	C	1.4153	2	0.7077	9.0000	>0.05
	e	0.1573	2	0.0787

成分	方差来源	离差平方和	自由度	均方	F值	显著性
猪苓多糖	A	13.2915	2	6.6458	177.6952	<0.01
	B	0.6725	2	0.3363	9.0000	>0.05
	C	1.4898	2	0.7449	19.9171	<0.05
	e	0.0747	2	0.0374
茯苓多糖	A	3.8868	2	1.9434	24.6938	<0.05
	B	2.3547	2	1.1774	14.9606	>0.05
	C	1.4153	2	0.7077	9.0000	>0.05
	e	0.1573	2	0.0787

方法	猪苓多糖含量	茯苓多糖含量
热水提取法	2.3874±0.1066	3.4476±0.1073
PSE法	7.8684±0.1096	8.6965±0.1087