金针菇多糖纯化、乙酰化修饰及其抗氧化活性研究  

Purification,Acetylation Modification and Antioxidant Activity of Polysaccharide from Flammulina Velutipes

作　　者：徐寒雯 柏雪 周南南 金源 荣可瑜 张宁 赵时曼 陆庆萍 李新娜 陈义勇[1] XU Hanwen;BAI Xue;ZHOU Nannan;JIN Yuan;RONG Keyu;ZHANG Ning;ZHAO Shiman;LU Qingping;LI Xinna;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》2025年第2期38-45,共8页Journal of Changshu Institute of Technology

基　　金：2023年度江苏省大学生创新创业计划项目“金针菇多糖乙酰化修饰及其抗氧化活性”(202310333110Y)。

摘　　要：以金针菇为原料、以水为溶剂提取金针菇多糖(Polysaccharides from Flammulina velutipes),经过DEAE-Cellulose 52离子交换柱层析和Sephadex G-200凝胶柱层析纯化得到一个单一多糖组分FVP-0.6-c.采用乙酸酐法制备乙酰化FVP-0.6-c(Ac-FVP-0.6-c).以取代度为指标,研究反应时间、反应温度和乙酸酐用量对FVP-0.6-c修饰的影响.基于单因素实验结果,采用响应面Box-Benhnken试验设计对FVP-0.6-c乙酰化修饰工艺进行优化,并研究乙酰化修饰对FVP-0.6-c抗氧化活性的影响.结果表明:FVP-0.6-c乙酰化最佳工艺条件为:乙酸酐用量3.3 mL,反应时间3.1 h,反应温度64℃.在该优化条件下,取代度达0.416.与FVP-0.6-c相比,Ac-FVP-0.6-c对羟基自由基、DPPH自由基和超氧阴离子自由基的清除作用明显增强.Flammulina velutipes was used as materials.Polysaccharides from F.velutipes were extracted by hot water extraction.A novel polysaccharide code FVP-0.6-c was purified by DEAE-Cellulose 52 ion exchange column chromatography and Sephadex G-200 gel column chromatography.FVP-0.6-c was actylated by acetic anhydride to prepare acetylated FVP-0.6-c(Ac-FVP-0.6-c).Degree of substitution was used as an index;the effect of reaction time,reaction temperature and amount of acetic anhydride on degree of substitution were investigated.Based on the single factor experiment,the process of acetylation modification of FVP-0.6-c was optimized by response surface Box-Benhnken design.The effect of acetylation modification on the antioxidant activity of FVP-0.6-c was studied.The results showed that the optimum conditions of FVP-0.6-c acetylation are as follows:The amount of acetic anhydride was 3.3 mL.Reaction time was 3.1 h.Reaction temperature was 64℃.Under the optimum condition,the degree of substitution was 0.416.Compared with FVP-0.6-c,the scavenging effect of Ac-FVP-0.6-c on hydroxyl radical,DPPH radical and superoxide anion radical was significantly enhanced.

关 键 词：金针菇多糖 乙酰化 修饰 抗氧化 

分 类 号：TS201.1[轻工技术与工程—食品科学]