黑木耳多糖的降解及其产物抗氧化性  

Degradation of Auricularia auricula Polysaccharide and Antioxidant Activity of Its Products

作　　者：曹慧馨 吴迪 王旭升 白洋 吴琼 代永刚[2] CAO Hui-xin;WU Di;WANG Xu-sheng;BAI Yang;WU Qiong;DAI Yong-gang(College of Food Science and Engineering,Changchun University,Changchun 130022,Jilin,China;Jilin Academy of Agricultural Sciences,Changchun 130022,Jilin,China)

机构地区：[1]长春大学食品科学与工程学院,吉林长春130022 [2]吉林省农业科学院,吉林长春130022

出　　处：《食品研究与开发》2022年第10期15-21,共7页Food Research and Development

基　　金：吉林省科技发展计划项目(20190301066NY);吉林省教育厅计划项目(JJKH20200580KJ);长春大学科研培育项目(ZKQ201910)。

摘　　要：采用水提醇沉法提取黑木耳多糖(Auricularia auricula polysaccharide,AAP),用三氟乙酸(trifluoroacetic acid,TFA)降解黑木耳多糖,经单因素和响应面试验优化降解条件;纯化后多糖采用高效凝胶渗透色谱、红外光谱、高效液相色谱测定多糖分子量、红外谱图及单糖组成并测定多糖的体外抗氧化活性。结果表明:TFA浓度为0.8 mol/L、温度为78.2℃、降解2.1 h,降解黑木耳多糖的DPPH自由基清除率为70.37%。降解后黑木耳多糖分子量由148.2 kDa变为37.5 kDa,特征官能团结构及单糖组成无明显变化,为分子修饰黑木耳多糖提供试验基础。Auricularia auricula polysaccharide was obtained by water extraction and alcohol precipitation,and degraded by trifluoroacetic acid(TFA).The degradation conditions were optimized by single factor and response surface tests.After purification,the polysaccharide was purified by high performance gel permeation chromatography,infrared spectroscopy,and high performance liquid chromatography.The molecular weight,infrared spectrum,and monosaccharide composition were determined,and the antioxidant activities of the degraded polysaccharide in vitro were determined.At a TFA concentration was 0.8 mol/L,temperature of 78.2℃,and degradation time of 2.1 h,the DPPH radical scavenging rate of polysaccharide was 70.37%.The yield of TFA degradation was 73.89%.After degradation,the molecular weight of A.auricula polysaccharide changed from 148.2 kDa to 37.5 kDa.There were no significant changes in the structure of characteristic functional groups and monosaccharide composition.The data provided an experimental basis for molecular modification of A.auricula polysaccharide.

关 键 词：黑木耳多糖 降解 分子量 单糖组成 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]