不同处理方法对贺兰山紫蘑菇多糖抗氧化活性的影响  

Effect of Processing Method on Antioxidant Activity of Polysaccharides from Cortinarius purpurascens Fr.

作　　者：刘继婷 鲁晓丽[1] 张自萍[1] 

机构地区：[1]宁夏大学西部特色生物资源保护与利用教育部重点实验室,宁夏银川750021

出　　处：《食品科学》2015年第4期6-10,共5页Food Science

基　　金：国家自然科学基金地区科学基金项目(21162020)

摘　　要：采用热水浸提法提取贺兰山紫蘑菇多糖,分别考察真空冷冻干燥法、真空干燥法(丙酮乙醚洗涤、乙醇洗涤)对其抗氧化活性的影响,确定最优干燥方法;干燥后多糖再分别经Sevag法脱蛋白、大孔树脂脱色、双氧水脱色3种方法进一步处理,采用1,1-二苯基-2-三硝基苯肼法分析不同处理方法对其抗氧化活性的影响。结果表明,真空干燥法(乙醇洗涤)对贺兰山紫蘑菇多糖的抗氧化活性影响最小;大孔树脂脱色效果优于双氧水脱色,Sevag法对该多糖抗氧化活性影响较大,应尽量避免使用。Crude polysaccharides with significant antioxidant activity were obtained from Cortinarius purpurascens Fr. by hot water extraction. Three drying methods, vacuum freeze drying, vacuum drying after washing only with absolute ethanol and vacuum drying after successive washing with absolute ethanol and other organic solvents were comparatively studied on the antioxidant activity of the fungal polysaccharides by 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging assay after deproteinization by Sevag method, and discoloration by macroporous resin chromatography or hydrogen peroxide. Vacuum drying after washing only with absolute ethanol had the smallest effect on the antioxidant activity of the purified polysaccharides. Macroporous resin chromatography was an advantageous discoloration method over hydrogen peroxide. Sevag method exerted a significant negative effect on the antioxidant activity of the polysaccharides.

关 键 词：多糖提取 干燥 脱色 脱蛋白 1 1-二苯基-2-三硝基苯肼法 抗氧化 

分 类 号：TS201.23[轻工技术与工程—食品科学]