黑木耳非淀粉多糖组成与功能性质研究  

Studies on Molecular Composition and Functional Properties of the Non-Starch Polysaccharide from Auricularia auricula

作　　者：徐思绮[1] 何杰民[1] 王爽[1] 张拥军[1] 朱丽云[1] 王革[1] 王为民[1] 

机构地区：[1]中国计量学院生命科学学院,杭州310018

出　　处：《中国食品学报》2016年第8期65-70,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31371765)

摘　　要：目的:探讨不同处理工艺对黑木耳非淀粉多糖(NSPs)组成与功能性质(包括体外抗氧化性及降血糖效果)的影响。方法:采用水、纤维素酶及碱液分别制备不同种类的NSPs,通过测定分子组成(包括总糖、糖醛酸、氨基糖、还原糖、游离蛋白、总酚等)与体外抗氧化性和降血糖效果,分析处理工艺对黑木耳NSPs的影响。结果:由不同工艺获得的黑木耳NSPs的分子组成与体外抗氧化性和降血糖效果之间存在很大差异。结论:本试验结果为黑木耳NSPs的开发利用提供基础研究数据。Objective： To evaluate effects of the different treatment processes on molecular composition and functional properties（including antioxidant activity and hypoglycemic effects） of Auricularia auricular non-starch polysaccharide（NSPs）. Methods： NSPs were extracted from Auricularia auricular by water extraction, cellulose enzyme extraction and lye extraction. We compared the molecular composition（including total sugar, uronic acid, amino sugar, reducing sugar,free protein and total phenol）, antioxidation in vitro and hypoglycemic effect of NSPs extracted by three methods above,meanwhile study on the effects of the processing technology on the Auricularia auricular NSPs. Results： There were great differences for the NSPs obtained from three different processes at the composition molecular, antioxidant in vitro and hypoglycemic effect. Conclusion： This experiment provides the basic research data of the non-starch polysaccharide of Auricularia auricular on their development and utilization.

关 键 词：黑木耳 NSPs 分子组成 抗氧化 降血糖 

分 类 号：TS201.2[轻工技术与工程—食品科学]