发酵金针菇多酚的提取、纯化及抗油脂氧化能力研究  

Study on extraction,purification and anti-lipid oxidation ability of polyphenols from fermented Flammulina velutipes

作　　者：马升 高青莹 李莉 徐建雄[1] MA Sheng;GAO Qing-ying;LI Li;XU Jian-xiong(School of Agriculture and Biology,Shanghai Jiaotong University,Shanghai Key Laboratory for Veterinary and Biotechnology,Shanghai 200240,China)

机构地区：[1]上海交通大学农业与生物学院,上海市兽医生物技术重点试验室,上海200240

出　　处：《粮食与油脂》2022年第2期121-126,共6页Cereals & Oils

基　　金：上海市科技兴农项目(2019-02-08-00-08-F01155);上海市闵行区产学研合作计划项目(2019MHC065)。

摘　　要：为探究发酵对金针菇多酚提取、纯化及抗油脂氧化能力的影响,以金针菇和发酵金针菇为原料,探讨以超临界CO_(2)流体萃取法提取金针菇多酚的工艺条件,以及以柱层析法纯化多酚的工艺条件,并测定金针菇多酚(FVP)和发酵金针菇多酚(FFVP)的抗油脂氧化能力。结果表明:金针菇多酚的最佳提取条件为萃取时间140 min、萃取压力30 MPa、萃取温度60℃和CO_(2)流量20 L/h,FVP和FFVP的提取得率分别为0.89%和0.95%;金针菇多酚的最佳纯化条件为上样量4 BV、质量浓度3.5 mg/mL、pH4.5和乙醇体积分数60%,FVP和FFVP的纯度分别为85.29%和85.74%;在同等条件下,FFVP的抗油脂氧化能力高于FVP。The effect of fermentation on the extraction and purification of polyphenols from Flammulina velutipes and their anti-lipid oxidation ability were explored.Using Flammulina velutipes and fermented Flammulina velutipes as raw materials,the extraction conditions of Flammulina velutipes polyphenols by supercritical CO_(2) fluid extraction and the purification conditions of polyphenols by column chromatography were studied.The anti-lipid oxidation ability of Flammulina velutipes polyphenols(FVP)and fermented Flammulina velutipes polyphenols(FFVP)were determined.The results showed that the optimal extraction conditions of Flammulina velutipes polyphenols were as follows:extraction time 140 min,extraction pressure 30 MPa,extraction temperature 60℃and CO_(2) flow 20 L/h.The extraction yield of FVP and FFVP were 0.89%and 0.95%,respectively.The optimal purification conditions of Flammulina velutipes polyphenols were as follows:loading amount 4 BV,mass concentration 3.5 mg/mL,pH 4.5 and ethanol volume fraction 60%.The purities of FVP and FFVP were 85.29%and 85.74%,respectively.Under the same conditions,FFVP had higher anti-lipid oxidation ability than FVP.

关 键 词：发酵 金针菇多酚 抗油脂氧化 

分 类 号：TS201.1[轻工技术与工程—食品科学]