Ultrasonic-assisted extraction (UAE) has become the mainstream method for extracting effective components from mushrooms, offering significant advantages such as high efficiency, low temperature, and reduced energy consumption compared to traditional boiling and alcohol extraction methods.

Ultrasonic mushroom extraction refers to the use of ultrasonic waves to extract bioactive compounds such as polysaccharides and proteins from mushrooms. This method leverages the high-frequency oscillation, cavitation effect, and mechanical shear effect of ultrasonic waves to enhance mass transfer and disrupt cell walls, improving extraction efficiency 

Lentinan is one of the most effective nutrients in mushrooms, which can be used medicinally and has significant economic benefits. It is primarily extracted from the stems of mushrooms through graded processing to obtain water-soluble polysaccharides. After purification via dextran gel column chromatography, it becomes a single water-soluble polysaccharide primarily composed of glucose with β-glycosidic bonds.  The main function of lentinan is to activate the immune system without direct toxicity, and it is also a rare immune stimulant that promotes antibody production and enhances human immunity. In traditional extraction processes, hot water extraction is commonly used, which is simple and convenient but results in high losses, low purification rates of lentinan, and affects the stability of polysaccharides. Additionally, ethanol is frequently used as an extraction solvent, but its large consumption during precipitation not only increases costs but also poses challenges in the disposal of waste and industrial effluents.

The ultrasonic mushroom extraction equipment is based on three core principles: cavitation effect, mechanical effect, and thermal effect
Cavitation effect: Ultrasonic waves generate microbubbles in liquid, which instantly rupture to form localized high-pressure shock waves, damaging mushroom cell walls and releasing effective components such as intracellular polysaccharides
Mechanical effect: High frequency vibration generates strong shear force and stirring effect, promoting solvent penetration and accelerating substance diffusion and transmission
Thermal effect: Low frequency ultrasound generates mild heating (60-80 ℃), increasing the solubility of polysaccharides and avoiding high temperature damage to active ingredients

Polysaccharides can improve the edible quality, processing characteristics, and appearance of food. They can be used to inhibit lipid oxidation, stabilize acidic beverages, and also serve as emulsifiers. It has a wide range of uses in food. Therefore, the extraction of polysaccharides becomes particularly crucial and is the basis for its widespread application. Rare mushrooms are a hot research topic today. Various rare mushrooms such as Agaricus bisporus, Pleurotus ostreatus, Agaricus bisporus, and Hericium erinaceus contain high levels of protein, polysaccharides, vitamins, minerals, and low levels of fat that have high nutritional value for the human body. The existing technology for extracting polysaccharides from the mycelium of Agaricus bisporus has the problems of low yield, complex preparation steps, and high cost.

The method of using ultrasound assisted extraction of polysaccharides from the mycelium of Agaricus bisporus includes the following steps:
(1) Take the mycelium of Agaricus bisporus and dry it at 65 ℃ for 12 hours until it reaches a constant weight; (2) Grind the dried soil scale mushroom filaments from step (1) using a high-speed universal crusher at 12000rpm for 1 minute, and then sieve them through a 100 mesh sieve to obtain mushroom powder;
(3) Using ultrasonic assisted method, deionized water was added to the powder of Agaricus bisporus mycelium for extraction, with a dosage of 20-40ml of deionized water per gram of solid powder. The water temperature was maintained at 60-80 ℃, the ultrasonic power was 600-800w, and the ultrasonic time was 10-30min. The extraction was repeated three times to obtain the extraction solution;
(4) Centrifuge the extraction solution at a speed of 5000rpm for 15 minutes. Take the supernatant, and then concentrate the upper clear liquid under reduced pressure at 50 ℃ to two-thirds of the original volume to form a concentrated solution. Add anhydrous ethanol to the concentrated solution, which is three times the volume of the concentrated solution. Let it stand at 4 ℃ for 24 hours, and then centrifuge to take the precipitate at a speed of 5000rpm for 15 minutes;
(5) Wash the obtained precipitate with acetone and ether once in sequence, and then dry it at 60 ° C to constant weight to obtain the polysaccharide from the mycelium of Agaricus bisporus.
Feature & advantages
High extraction efficiency: With three extractions, the yield of polysaccharides can reach over 90%, which is much higher than the traditional hot water extraction method
Low temperature protection activity: Operated below 65 ℃, effectively protecting active ingredients such as thermosensitive polysaccharides and proteins
Energy saving and environmental protection: Compared to traditional methods, it saves more than 50% of energy and reduces the use of organic solvents
Intelligent control: PLC automatic control+AI algorithm dynamically adjusts parameters, real-time monitoring of temperature, frequency, and pressure
Continuous production: supports countercurrent circulation extraction, suitable for large-scale industrial production
Easy to clean and maintain: Some devices are equipped with self-cleaning systems that use ultrasonic vibration to remove residues and avoid cross contamination
Durable equipment: Stainless steel material is corrosion-resistant, durable, and meets GMP certification standards