海鲜菇多糖乙酰化修饰工艺及其抗氧化活性  

The Acetylation Modification Process and Antioxidant Activity of Polysaccharides from Hypsizygus Marmoreus

作　　者：张春洁 赵圆圆 陆婷婷 赵文 苏乐乐 徐兵[1] 陈义勇[1] 关彦明 ZHANG Chunjie;ZHAO Yuanyuan;LU Tingting;ZHAO Wen;SU Lele;XU Bing;CHEN Yiyong;GUAN Yanming(School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500;China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing 100015, China)

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500 [2]中国食品发酵工业研究院有限公司,北京100015

出　　处：《常熟理工学院学报》2019年第5期107-113,共7页Journal of Changshu Institute of Technology

摘　　要：以海鲜菇为原料,采用热水浸提法提取海鲜菇多糖(Polysaccharides from hypsizygus marmoreus, HMP),采用乙酸酐法制备乙酰化海鲜菇多糖(Acetylated polysaccharides from hypsizygus marmoreus, Ac-HMP).以取代度为指标,在研究反应时间、反应温度和乙酸酐用量对取代度的影响基础上,采用响应面法对HMP乙酰化修饰工艺进行优化,并研究HMP和Ac-HMP的抗氧化活性.结果表明:HMP乙酰化最佳工艺条件为:反应时间3.85 h,反应温度59.86℃,乙酸酐用量为2.88 mL.在该优化条件下, HMP乙酰化取代度达到0.602.与HMP相比, Ac-HMP的抗氧化活性进一步增强.Hypsizygus marmoreus was used as materials. Polysaccharides from Hypsizygus marmoreus(HMP) were extracted by hot water. HMP was acetylated by acetic anhydride to prepare acetylated polysaccharides from Hypsizygus marmoreus(Ac-HMP). Degree of substitution was used as an index, and the effect of reaction time, reaction temperature and the amount of acetic anhydride on the degree of substitution were investigated. The acetylation modification process was optimized by response surface methodology. In addition, antioxidant activity in vitro of HMP and Ac-HMP was investigated. The results showed that the optimum acetylation conditions of HMP were reaction time 3.85 h, reaction temperature 59.86 ℃ and the amount of acetic anhydride 2.88 mL. Under the optimized conditions, degree of substitution was 0.602. Compared with HMP, antioxidant ability of Ac-HMP was further enhanced.

关 键 词：海鲜菇多糖 乙酰化修饰 响应面法 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]