红平菇锌化多糖制备工艺优化及抗氧化活性研究  

Optimization of Preparation Technology and Antioxidant Activity of Zincated Polysaccharide from Red Mushroom

作　　者：时焕军 陈婕妤 高铄皓 崔明晨 林嘉龙 何建昆 贾乐[1] 张建军[1] Shi Huanjun;Chen Jieyu;Gao Shuohao;Cui Mingchen;Lin Jialong;He Jiankun;Jia Le;Zhang Jianjun(College of Life Sciences of Shandong Agricultural University,Taian 271018,China)

机构地区：[1]山东农业大学生命科学学院,山东泰安271018

出　　处：《山东农业科学》2023年第1期150-156,共7页Shandong Agricultural Sciences

基　　金：山东省现代农业产业技术体系项目(SDAIT-07-05);山东省重点研发计划项目(2019GSF107208)。

摘　　要：本研究在单因素预试验基础上,利用响应面法优化红平菇锌化多糖的最佳制备工艺;通过构建体内氧化应激模型,确定锌化多糖的抗氧化能力。结果表明,锌化多糖最佳制备工艺条件为锌浓度163.90 mg/L、接种量2.39 cm^(2)、培养8 d,在此条件下理论最佳得率为6.70%;红平菇锌化多糖为β-呋喃糖,在一定程度上可缓解氧化应激损伤,具有明显的抗氧化活性。本研究结果可为建立红平菇锌化多糖生产体系和补锌食物、药物的开发提供理论依据。Based on the preliminary single factor tests, the preparation process of zincated polysaccharides from red mushroom(Pleurotus djamor) was optimized by response surface methodology, and the antioxidant capacity of zincated polysaccharides was studied by constructing in vivo oxidative stress models. The results showed that the optimum preparation conditions of zincated polysaccharide included 163.90 mg/L Zn, 2.39 cm^(2) of inoculum size and 8 d of incubation time. Under these conditions, the theoretical optimum yield was obtained as 6.70%. The polysaccharide from red mushroom belonged to β-furanose with better capability for scavenging free radical, so it could relief the oxidative stress injury to some extent and had obvious antioxidant activity. These results would provide theoretical references for establishing the production system for zincated polysaccharide from P. djamor and developing zinc supplement foods and clinical medicines.

关 键 词：红平菇 锌化多糖 制备工艺 氧化应激 抗氧化活性 

分 类 号：S646.1[农业科学—蔬菜学]