红菇子实体多糖的提取及其抗氧化活性研究  

Study on the Extraction and Anti-oxidant Activities of Polysaccharide from Russula vinosa

作　　者：李碧婵[1,2] 李淼[2] 王贺祥[2] 

机构地区：[1]武夷学院茶学与生物系,福建武夷山354300 [2]中国农业大学生物学院农业生物技术国家重点实验室,北京100193

出　　处：《中国食用菌》2012年第1期42-45,共4页Edible Fungi of China

摘　　要：通过正交实验法优化了红菇子实体多糖热水浸提法的条件为水料比30,浸提温度60℃,浸提时间3 h。在此提取条件下,提取率为4.33%。粗多糖经过DEAE-纤维素阴离子交换柱层析得到D1、D2、D3和D4四个组分。研究了红菇粗多糖及其各组分的还原能力、对.OH的清除作用以及清除NO2-的作用,以此来评价该多糖的抗氧化活性。结果表明,红菇多糖具有一定的还原力,对.OH具有明显的清除作用,在体外模拟胃液条件下对NO2-有一定的清除作用。The research for optimization of ratio of liquid to solid, extraction temperature and the duration of time in extracting polysaccharide from Russula vinosa had been undertaken by orthogonal experiment of L9 （34）. The extraction rate was 4.33% under the optimum Conditions which were ratio of liquid to solid （v .w-1） 30, temperature 60℃ and duration of time 3 h. Four fractions （D,, D2, D3 and D4） were identified from the Russula vinosa polysaccharide by ion exchange chromatography on DEAE-cellulose. The antioxidant activities of polysaccharide extracts from Russula vinosa were measured by several experiments, including the reducing power measure, scavenging＂ OH and eliminating of NO2- in mimic gastric juice. The result showed that the Russula vinosa polysaccharide possessed antioxidant properties in vitro. And it had obvious scavenging effect on ＂OH. The Russula vinosa polysaccharide could also eliminate NO2- in mimic gastric juice.

关 键 词：红菇 多糖 羟基自由基 还原力 亚硝酸盐 

分 类 号：S646.9[农业科学—蔬菜学]