超声-微波协同提取鸡枞菌多糖的工艺优化及抗氧化性  

Optimization of Ultrasonic-Microwave Extraction and Antioxidant Activity of Polysaccharides from Termitomyces Albuminosus

作　　者：李湘利[1] 刘静[1] 邓英立 王森 王晓强[1] LI Xiangli;LIU Jing;DENG Yingli;WANG Sen;WANG Xiaoqiang(College of Life Science and Bioengineering,Jining University,Jining Engineering and Technology Research Center for Special Agricultural Products High Value Processing,Qufu 273155,China)

机构地区：[1]济宁学院生命科学与生物工程学院,济宁市特色农产品高值化加工工程技术研究中心,山东曲阜273155

出　　处：《食品科技》2022年第1期184-189,共6页Food Science and Technology

基　　金：国家星火计划项目(2015GA740023);山东省高等学校科技计划项目(J18KA168);济宁学院教学改革研究项目(JX201815)。

摘　　要：以鸡枞菌为试材,利用超声波与微波协同提取鸡枞菌多糖,以多糖提取率为指标,研究料液比、微波功率、超声功率、提取温度、提取时间对鸡枞菌多糖提取率的影响,采用正交试验设计对提取条件进行优化,并测定鸡枞菌多糖对·OH、DPPH·、O;·和ABTS;·的清除能力。结果表明:超声-微波协同提取鸡枞菌多糖的最佳工艺条件为料液比1:40(g:mL)、微波功率250 W、超声功率250 W、提取温度50 ℃、提取时间35 min,此条件下鸡枞菌多糖提取率为6.413%,较传统常规水提法提高了35.5%;鸡枞菌多糖对·OH、DPPH·、O;·和ABTS;·均有较强清除作用,其IC_(50)值分别为594.02、527.72、578.23、567.41 μg/mL,但均低于同浓度Vc的清除能力。Using Termitomyces albuminsous as experimental materials,the ultrasonic-microwave extraction of Termitomyces albuminsous with the extraction rate of polysaccharides as the index was studied in this paper.The influence factors such as solid-liquid ratio,microwave power,ultrasonic power,temperature and time on the extraction rate of polysaccharides were optimized by the single factor and orthogonal test.The antioxidation in vitro of polysaccharides was evaluated by ·OH,DPPH·,O;· and ABTS;· free radical scavenging capability assay.The results showed that the optimal ultrasonic-microwave extraction conditions were the material liquid ratio of 1:40(g/mL),microwave power of 250 W,ultrasonic power of 250 W,extraction temperature of 50 ℃ and extraction time of 35 min.The yield of polysaccharides from Termitomyces albuminsous was up to 6.413% under the optimal conditions,which was 35.5% higher than the yield under conventional water extraction.The polysaccharides had a certain scavenging ability on ·OH,DPPH·,O_(2)^(-)· and ABTS;· free radical with the IC_(50)of 594.02,527.72,578.23 and 567.41 μg/mL,respectively.But all of them were lower than the same concentration of Vc.

关 键 词：鸡枞菌 多糖 超声-微波协同提取 抗氧化性 自由基 

分 类 号：R284.4[医药卫生—中药学]