响应面法优化超声辅助提取姬菇多糖及其体外抗氧化性  

Optimization of ultrasound-assisted extraction of polysaccharides from Agaricus blazei by response surface methodology and its in vitro antioxidant activity

作　　者：陈蕾 郑甜甜 朱贺宇 王卫东[2] 孙月娥[2] 宫号 CHEN Lei;ZHENG Tiantian;ZHU Heyu;WANG Weidong;SUN Yue’e;GONG Hao(Xuzhou Inspection and Testing Center,Xuzhou 221000;School of Food and Biological Engineering,Xuzhou University of Technology,Xuzhou 221018)

机构地区：[1]徐州市检验检测中心,徐州221000 [2]徐州工程学院食品与生物工程学院,徐州221018

出　　处：《中国食品添加剂》2024年第1期143-149,共7页China Food Additives

基　　金：江苏省政策引导类计划项目(XZ-SZ202148,XZ-SZ202156);徐州市科技计划重点研发计划(KC22082)。

摘　　要：采用超声波辅助提取法从姬菇中提取多糖,以提取率为指标,首先通过单因素实验考察了液料比、提取温度、提取时间和超声波功率对提取率的影响,然后设计响应面试验对姬菇多糖最优提取工艺参数进行优化。结果表明,姬菇在料液比30 g/g、提取温度75℃的条件下,采用500 W功率超声波辅助提取80 min,姬菇多糖的提取率最高可达16.38%。将提取后的姬菇粗多糖TCA脱蛋白、双氧水脱色和透析后得到纯化的精多糖,两种多糖具有一定的清除羟基自由基和ABTS+自由基能力,但是精多糖的抗氧化活性低于粗多糖,且二者的抗氧化活性均低于维生素C。因此,姬菇多糖的纯化对其抗氧化性有显著性影响,纯度越高,抗氧化性越小。Polysaccharides in Agaricus blazei were extracted by ultrasonic assisted method.Using the extraction rate as an indicator,the effects of liquid to material ratio,extraction temperature,extraction time,and ultrasonic power on the extraction rate of polysaccharides from Agaricus blazei were firstly investigated through single factor experiment.Then,response surface methodology was designed to optimize the parameters of extraction process of Agaricus blazei polysaccharides.The results showed that the highest extraction rate of polysaccharides from Agaricus blazei could reach 16.38%,when the conditions of extraction process were as follows:material to liquid ratio of 30 g/g,extraction temperature of 75℃,ultrasonic assisted power of 500 W,extraction time of 80 minutes.After extraction,the crude polysaccharide of Agaricus blazei was deproteinized by TCA,decolorized by hydrogen peroxide and dialyzed to obtain purified refined polysaccharide.Crude polysaccharide and refined polysaccharide had certain ability to scavenge hydroxyl and ABTS+free radicals,the antioxidant activity of refined polysaccharide was lower than that of crude polysaccharide,and the antioxidant activity of both crude and refined polysaccharides were lower than that of VC.Therefore,the purity of Agaricus blazei polysaccharides had a significant impact on its antioxidant activity,the higher the purity,the lower the antioxidant activity.

关 键 词：姬菇 多糖 响应面 抗氧化 

分 类 号：TS202.1[轻工技术与工程—食品科学]