鸡腿菇多糖的提取及生物活性的研究  

Extraction and Bioactivity of Polysaccharide from Coprinus Comatus

作　　者：许女[1] 李向明[1] 谢瑞杰[1] 张霞[1] 孟俊龙[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《中国食品学报》2013年第7期34-39,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：对鸡腿菇多糖的提取、初步纯化及抗氧化活性和免疫调节作用进行研究,最终确定鸡腿菇多糖的最佳提取工艺是:料液比1∶25,浸提温度90℃,浸提时间4 h,浸提2次。在此条件下,多糖得率为18.5%。抗氧化试验表明:鸡腿菇多糖的总还原力112.16 mgVC/g,当其质量浓度为200μg/mL时,对DPPH自由基的清除率38.15%,FRAP值为540.75 FeSO4·7H2Oμmol/L。免疫活性测定结果:鸡腿菇多糖对免疫抑制小鼠的非特异性免疫、细胞免疫和体液免疫功能都有显著的增强作用。Extraction technology of polysaccharide from Coprinus comatus was studied in this paper. The optimum extraction technology was as follows： material-liquid ratio of 1：25, extraction temperature is 90 ℃, extraction time 4 h, extraction times of 2. Under the conditions, the pick-up rate of polysaccharides was 18.5%. Antioxidant tests proved： the total reducing power of Coprinus comatus polysaccharide was 112.16 mgVc/g, and the DPPH radical scavenging rate and FRAP values could reach 38.15% and 540.75 FeSO4·7H2O μmol/L respectively when the concentration of polysaccharide was 200μg/mL. Additionally, the immune activity tests proved： Coprinus comatus polysaccharide can significantly improve the function of non-specific, cellular immunity, humoral immunity in immunosuppressive mice.

关 键 词：鸡腿菇多糖 生物活性 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]