文山野生牛肝菌多糖的提取测定及抗氧化性研究  

A Study on the Extraction and Antioxidant Activity of Porcini Polysaccharide

作　　者：周云波[1] 徐怀春[1] 刘芳[1] 陈红惠[1] ZHOU Yunbo XU Huaichun LIU Fang CHEN Honghui(School of Chemistry and Engineering, Wenshan University, Wenshan Yunnan 663099, Chin)

机构地区：[1]文山学院化学与工程学院,云南文山663099

出　　处：《文山学院学报》2017年第3期24-27,共4页Journal of Wenshan University

摘　　要：测定文山两种野牛肝菌的蘑菇多糖,并研究其抗氧化性能。以文山野生的黑牛肝菌和白牛肝菌为研究材料,采用水煮醇沉的方法提取了蘑菇多糖,用苯酚—硫酸法测定了含量,用Vc作对比,研究两种牛肝菌多糖对羟基自由基的清除能力,评价牛肝菌多糖的抗氧化活性。研究表明,文山野生的黑牛肝菌、白牛肝菌的多糖含量约为17.3%、29.6%,提取率为0.44%、0.98%;且两种牛肝菌多糖对羟基自由基都具有一定的清除能力,且与浓度呈线性关系,当黑牛肝菌多糖和白牛肝菌多糖的浓度均为10.338μg/m L时,对羟基自由基的清除能力都达到最强,清除率分别为43.4%和57.7%,略低于Vc的清除率,两种牛肝菌多糖均能清除羟基自由基,都具有抗氧化活性。In this study, the mushroom polysaccharides of two kinds of porcini（the wild black and white porcini） in Wenshan City have been extracted and determined by the water-extraction and alcohol-precipitation method and the phenol-sulfuric acid method. The antioxidant activity of the two kinds of porcini polysaccharides are evaluated and contrasted with vitamin C through their ability of scavenging hydroxyl radical. As the experimental results show, the polysaccharide content of the wild black and white porcini is about 17.3%, 29.6%, and the rate of extraction is about 0.44%, and 0.98%. Moreover, both black and white porcini polysaccharides have certain activities of scavenging hydroxyl radicals, which are linear with their concentration. When the concentration of black porcini and white porcini polysaccharide gets 10.338 μg/m L, they have the strongest scavenging power to hydroxyl radicals with the clearance of 43.4% and 57.7%. While both are lower than vitamin C＇s.

关 键 词：野生牛肝菌 牛肝菌多糖 水煮醇沉 苯酚—硫酸法 抗氧化活性 

分 类 号：TQ281[化学工程—有机化工]