水提法提取灵芝多糖及其体外抗氧化研究  

Study on Extraction and Antioxidant Activity of Ganoderma lucidum Polysaccharides by Water Method

作　　者：白凤岐[1] 牟建楼[1] 陈志周[1] 王颉[1] 

机构地区：[1]河北农业大学食品科技学院,国家果蔬加工技术研发专业分中心,保定071000

出　　处：《食品工业》2015年第3期143-146,共4页The Food Industry

基　　金：河北省科技支撑计划"果品贮藏加工共性关键技术研究与示范"(11221004D);保定市科技支撑计划"果品加工专用品种筛选和果品加工关键技术研究与产业化示范"(09N03)

摘　　要：采用单因子和正交试验优化灵芝子实体粗多糖提取工艺和灵芝多糖抗氧化的研究,建立了灵芝粗多糖水提方法和检测方法。过80目筛的粉末作为样品,料液比为1∶40(g/mL),浸提温度为100℃,浸提时间为7 h,然后采用90%硫酸-蒽酮法,水浴10 min进行多糖比色检测。通过多糖还原力、清除·OH自由基、DPPH自由基的试验,初步探讨了水浸提法提取灵芝多糖的抗氧化能力。The extraction method and sulfuric acid anthrone detection method of Ganoderma lucidum polyscaccharides（GLP） were optimized with single factors and orthogonal experime nt. Th e optim um method of water extraction and d etection for GLP was as followings： powder sample through an 80 mesh sieve, the mass ratio of Ganoderma lucidum and water was 1∶40（g/m L）, extraction temperature of 100 ℃ for 7 h, then 90% sulfuric acid anthrone-detection method with water bath for 10 min. The antioxidant ability of GLP extraction by water method was studied through tests on the reduction ability, scavenging ·OH and DPPH freeradicals.

关 键 词：水提法 灵芝多糖 羟基自由基 DPPH 抗氧化能力 

分 类 号：TS201.2[轻工技术与工程—食品科学]