黄枝瑚菌多糖提取工艺优化及其体外抗氧化活性研究  

Extraction optimization of polysaccharides from Ramaria flava and its antioxidant activity

作　　者：周蓉 祝佳惠 李玉芹[1] 唐裕芳[1] 陈禧瑶 ZHOU Rong;ZHU Jia-hui;LI Yu-qin;TANG Yu-fang;CHEN Xi-yao(Department of Biological and Food Engineering, College of Chemical Engineering,Xiangtan University, Xiangtan 411105, China)

机构地区：[1]湘潭大学化工学院生物与食品工程系,湖南湘潭411105

出　　处：《湘潭大学学报（自然科学版）》2021年第4期35-44,共10页Journal of Xiangtan University(Natural Science Edition)

基　　金：湖南省教育厅一般项目(19C1775);湘潭大学科研启动项目(18QDZ23);湘潭大学大学生创新性实验计划资助项目。

摘　　要：以黄枝瑚菌子实体为原料,探索料液比、浸提时间和温度对热水浸提黄枝瑚菌多糖得率的影响,并采用响应面分析法优化浸提工艺.利用热重分析仪和傅里叶红外光谱(FITR)分别表征多糖热稳定性和结构,并测定其体外抗氧化活性.结果表明:最佳提取工艺为料液比(1∶34)g/mL、浸提温度83℃下浸提5 h,此条件下多糖得率达(19.21±0.15)mg/g.该多糖是主要由吡喃糖构成的杂多糖,含少量蛋白质和糖醛酸,具有良好的热稳定性.同时该多糖具有较强的1-二苯基-2-三硝基苯肼自由基(DPPH·)、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)自由基(ABTS+·)、超氧阴离子自由基(O_(2)^(-)·)清除能力.研究结果为黄枝瑚菌多糖的提取与综合开发利用提供了理论支持.In this work,setting solid-liquid ratio,extraction time and temperature as variables,their effects on the extraction efficiency of polysaccharides from fruiting bodies of Ramaria flava were investigated and the extraction process was optimized by response surface method.The thermal stability and structure of the extracted polysaccharide were characterized by thermal gravimetric analyzer and Fourier transform infrared spectrometer,and its antioxidant activity in vitro was determined.The results showed that the optimum conditions for hot water extraction was solid-liquid rate(1∶34)g/mL,extraction temperature 83℃and time 5 h.After extracting twice,the yield reached(19.21±0.15)mg/g.It was a heteropolysaccharide mainly composed of pyranose,with a few of proteins and uronic acids,and presented good thermal stability.Subsequently,the polysaccharide had significant DPPH·,ABTS+·and O2-·scavenging abilities.The results provided references for extraction,comprehensive development and utilization of polysaccharides from R.flava.

关 键 词：黄枝瑚菌 多糖 提取工艺 结构 抗氧化 

分 类 号：TS201.1[轻工技术与工程—食品科学]