黄精多糖微生物发酵提取、表征及其抗氧化活性分析  

Microbial fermentation extraction,characterization and antioxidant activity of Polygonatum polysaccharide

作　　者：王若男 厉荣玉 郑鹏 钱程 聂光军[1] 钱森和[1] WANG Ruonan;LI Rongyu;ZHENG Peng;QIAN Cheng;NIE Guangjun;QIAN Senhe(College of Biological and Food Engineering,Anhui Polytechnic University,Wuhu 241000;School of Basic Medical Sciences,Wannan Medical College,Wuhu 241002)

机构地区：[1]安徽工程大学生物与食品工程学院,芜湖241000 [2]皖南医学院基础医学院,芜湖241002

出　　处：《中国食品添加剂》2022年第9期54-62,共9页China Food Additives

基　　金：安徽省高校科学研究项目(KJ2020A0374、YJS20210451);安徽高校协同创新项目(GXXT-2019-043)。

摘　　要：为优化黄精多糖发酵法提取工艺,探析发酵法黄精多糖的体外抗氧化活性及其结构特征。以酵母菌和乳酸菌为混合菌种,以黄精多糖得率为测定指标,采用单因素和响应面实验对黄精多糖微生物发酵工艺条件进行了优化;分析比较了发酵法与水提法黄精多糖的形貌与红外光谱特征以及体外抗氧化活性差异。结果表明:黄精多糖微生物发酵最佳工艺条件为:接种量为2.5%,菌种比为2.2∶1,料液比为1∶40g/mL,发酵时间为36h,发酵温度为41℃;在此条件下,黄精多糖提取得率为10.07%,极显著高于水提法。扫描电镜分析表明,水提法多糖为块状形貌,发酵法黄精多糖为细碎颗粒状,且有小孔;水提法黄精多糖为α-糖苷键红外特征峰,而发酵法多糖具有更为稳定的β-糖苷键红外特征峰。发酵法黄精多糖的ABTS自由基和羟基自由基清除率高于水提法多糖,但DPPH自由基清除率低于水提法多糖。In order to optimize the fermentation extraction process of Polygonatum polysaccharide,analyze its structural characteristics and in vitro antioxidant activity,the yeast and lactic acid bacteria were used as mixed strains and Polygonatum polysaccharide yield was selected as the index in the optimization. Single factor experiment and response surface methodology were used. The morphology,infrared spectrum characteristics and in vitro antioxidant activity of Polygonatum polysaccharide,as well as fermentation method and water extraction method were compared and analyzed. The results showed that the optimum fermentation conditions were :inoculation amount 2.5%,mixed strain ratio 2.2∶1,solid-liquid ratio 1∶40g/m L,fermentation time 36h and fermentation temperature 41℃. Under the above conditions,the actual fermentation yield of Polygonatum polysaccharide was 10.07%,which was significantly higher than that of water extraction. Scanning electron microscope analysis showed that water extraction polysaccharide was in a block shape,and fermentation extraction polysaccharide were fine granular with small holes. The infrared spectrum showed α-glycosidic bond characteristic peak in water extraction polysaccharid,and β-glycosidic bond characteristic peak in fermentation extraction polysaccharid. Fermentation extraction of Polygonatum polysaccharide showed higher ABTS and hydroxyl radical scavenging rates than those of by water extraction,but DPPH radical scavenging rate was lower than that of by water extraction.

关 键 词：微生物发酵 黄精多糖 抗氧化活性 表征 

分 类 号：TS201.3[轻工技术与工程—食品科学]