不同提取方法对松茸多糖抗氧化活性的影响  

Influence of Different Extraction Methods on the Antioxidant Activity of Tricholoma Matsutake Polysaccharides

作　　者：薛婷[1] 陈伊铃 黄晓燕[1] 杨敏纯 张裔辉 李钰莹[1] 王艳珍[1] 

机构地区：[1]吉林大学珠海学院,广东珠海519041

出　　处：《广东化工》2016年第11期57-57,50,共2页Guangdong Chemical Industry

摘　　要：文章旨在考察不同提取方法对松茸多糖抗氧化活性的影响。采用热水浸提法、复合酶提取法、超声波辅助水提法提取发酵的松茸菌丝体多糖,经纯化后,采用清除DPPH实验以及清除羟基自由基实验,对不同提取方法提取的多糖的抗氧化活性进行了比较,实验结果表明:不同提取方法提取的多糖在低浓度时抗氧化活性差异较明显,高浓度时基本趋于一致。The study was to investigate the effect of different extraction methods on the anti-oxidation of polysaccharides from Tricholoma matsutake .There extraction methods were used to extract crude polysaccharides from mycelial fermentation, which include hot-water extraction, multi-enzyme extraction, and ultrasonic-assisted water extraction. After purification, DPPH radical scavenging experiment and hydroxyl free radical scavenging experiment were used to compare the effect of different extraction methods on the anti-oxidation of polysaccharides from Tricholoma matsutake. As a result, the antioxidant activity of polysaccharides extracted by different methods was more different at low concentration, but at high concentration the antioxidant activity was almost the same.

关 键 词：松茸菌丝体 多糖 提取方法 抗氧化 

分 类 号：TS202.3[轻工技术与工程—食品科学]