复合酶法提取蒙古口蘑多糖工艺优化及其抗氧化活性研究  

Study on optimization of extraction process of polysaccharides from Tricholoma mongolicum Imai by compound enzyme method and its antioxidant activity

作　　者：李鑫 李建勋 王雨萌 李凭 宋文军[1] LI Xin;LI Jian-xun;WANG Yu-meng;LI Ping;SONG Wen-jun(College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Guizhou Guotai Liquor Group Co.,Ltd.,Renhuai 564501,Guizhou,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134 [2]贵州国台酒业集团股份有限公司,贵州仁怀564501

出　　处：《粮食与油脂》2024年第3期111-116,共6页Cereals & Oils

基　　金：河北省重点研发计划项目(21327105D)。

摘　　要：采用复合酶法提取蒙古口蘑多糖。以多糖得率为指标,通过正交试验优化复合酶的配方,再通过响应面法优化蒙古口蘑多糖提取工艺,并研究蒙古口蘑多糖的体外抗氧化活性。结果表明:最优复合酶配方为纤维素酶0.02 g、果胶酶0.06 g、木瓜蛋白酶0.10 g,最佳提取工艺为提取时间117 min、提取温度58℃、pH 5.0,在此条件下,多糖得率为6.11%。体外抗氧化试验表明,蒙古口蘑多糖对DPPH自由基和羟基自由基均有较好的清除能力。The polysaccharides from Tricholoma mongolicum Imai was extracted by compound enzyme method.Taking polysaccharides yield as index,the formula of compound enzyme was optimized by orthogonal test,and the extraction process of Tricholoma mongolicum Imai polysaccharides was optimized by response surface method,and the in vitro antioxidant activity of Tricholoma mongolicum Imai polysac-charides was studied.The results showed that the optimal compound enzyme formula was cellulase 0.02 g,pectinase 0.06 g and papain 0.10 g.The optimal extraction process was extraction time 117 min,extraction temperature 58℃and pH 5.0.Undertheseconditions,theyield ofpolysaccharideswas6.11%.In vitro antioxidant tests showed that Tricholoma mongolicum Imai polysaccharides had good scavenging ability on DPPH free radical and hydroxyl free radical.

关 键 词：蒙古口蘑 多糖 复合酶 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]