草本和木本多糖协同葡萄糖对香菇多糖的影响  

The effect of herbal and woody polysaccharides cooperating with glucose on the Lentinus edodes polysaccharides

作　　者：王春红 米若瑜 高天石 刘萍[1] WANG Chun-hong;MI Ruo-yu;GAO Tian-shi;LIU Ping(College of Food Science and Nutrition Engineering,China Agricultural Univercity,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《粮食与油脂》2024年第7期121-127,共7页Cereals & Oils

摘　　要：采用不同质量分数氢氧化钠乙醇溶液提取草本和木本来源的半纤维素多糖。研究分级提取的半纤维素多糖协同不同质量浓度葡萄糖对香菇菌丝体多糖抗氧化活性的影响,同时分析菌丝体生长情况和多糖含量。结果表明:所有提取多糖协同0~20 g/L葡萄糖诱导菌丝体生物量均高于对照组,柞木多糖诱导的胞外多糖含量低于玉米秸秆多糖,但其抗氧化活性较高;质量分数1.5%氢氧化钠乙醇溶液提取的柞木多糖协同5 g/L葡萄糖诱导菌丝体胞外多糖的抗氧化活性最高,同时生物量和多糖含量也得到提升。动态结果表明,质量分数1.5%氢氧化钠乙醇溶液提取的秸秆多糖和柞木多糖协同5 g/L葡萄糖在不影响香菇菌丝生长和多糖含量的情况下,不仅使胞外多糖抗氧化活性提高,还缩短了达到最大抗氧化活性的时间。Hemicellulose polysaccharides from herbal and woody sources were extracted using sodium hydroxide ethanol solutions with different mass fractions.The synergistic effect of different grading hemicellulose polysaccharides and different mass concentrations of glucose on the antioxidant activity of Lentinus edodes mycelium polysaccharide was investigated,and the growth of mycelium and polysaccharide content were analyzed.The results showed that all extracted polysaccharides combined with 0-20 g/L glucose induced higher mycelial biomass compared to the control group,and the extracellular polysaccharide content induced by xylosma polysaccharides was lower than that of corn straw polysaccharides,but its antioxidant activity was higher.The highest antioxidant activity of mycelial extracellular polysaccharides was induced by the synergistic effect of 5 g/L glucose and xylosma polysaccharides extracted using sodium hydroxide ethanol solution with mass fraction 1.5%,while the biomass and polysaccharide content were also improved.The dynamic results showed that without affecting the growth of Lentinus edodes mycelium and polysaccharide content,corn straw and xylosma polysaccharides extracted by sodium hydroxide ethanol solution with mass fraction 1.5%combiming with 5 g/L glucose not only improved the antioxidant activity of extracellular polysaccharides,but also shortened the time to reach their maximum antioxidant activity.

关 键 词：半纤维素 香菇 菌丝体发酵 合成多糖 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]