杏鲍菇多糖螯合铁制备工艺及其抗氧化活性  

Preparation and Antioxidant Activity of Pleurotus Eryngii Polysaccharide-iron

作　　者：吴誉锋 徐寒雯 柏雪 金源 张雨欣 陈义勇[1] WU Yufeng;XU Hanwen;BAI Xue;JIN Yuan;ZHANG Yuxin;CHEN Yiyong(School of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500,China)

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500

出　　处：《常熟理工学院学报》2023年第5期67-71,共5页Journal of Changshu Institute of Technology

基　　金：2022年度江苏省大学生创新创业计划项目“杏鲍菇多糖螯合铁制备工艺及其抗氧化活性”(202210333069Y)。

摘　　要：以杏鲍菇(Pleurotus eryngii,PE)为原料,采用水提醇沉法提取制备杏鲍菇多糖(Pleurotus eryngii polysaccharide,PEP).以铁含量为指标,探讨螯合温度、螯合时间、杏鲍菇多糖与柠檬酸三钠的质量比(mg/mg)对杏鲍菇多糖螯合铁中铁含量的影响.通过正交实验确定杏鲍菇多糖螯合铁的制备最佳工艺,并探讨杏鲍菇多糖螯合铁的抗氧化活性.结果表明:杏鲍菇多糖螯合铁的最佳制备工艺为螯合温度65℃,螯合时间4 h,杏鲍菇多糖与柠檬酸三钠质量比(mg/mg)为4︰1;在该优化条件下,杏鲍菇多糖螯合铁中的铁含量达到5.56%.与杏鲍菇多糖相比,杏鲍菇多糖螯合铁对羟基自由基、DPPH自由基和超氧阴离子自由基的清除作用增强了.Pleurotus eryngii(PE)was used as raw material to prepare Pleurotus eryngii polysaccharide(PEP)by water extraction and alcohol precipitation.The content of iron was used as the index.The effects of chelating temperature,chelating time,mass ratio of PEP to trisodium citrate(mg/mg)on the content of iron in Pleurotus eryngii polysaccharide-iron were investigated.The optimal preparation process of Pleurotus eryngii polysaccharide-iron was determined by orthogonal experiment.The antioxidant activity of Pleurotus eryngii polysaccharide-iron was also discussed.The results showed that the optimum preparation technology of Pleueryngus polysaccharide-iron was as follows:the chelating temperature was 65℃,the chelating time was 4 h,and the mass ratio of PEP to trisodium citrate was 4︰1.Under optimized conditions,the content of iron in Pleueryngus polysaccharide-iron reached 5.56%.Compared with PEP,Pleuplein eryngii polysaccharide-iron had stronger scavenging effect on hydroxyl radical,DPPH radical and superoxide anion radical.

关 键 词：杏鲍菇多糖 螯合 正交实验 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]