香菇多糖不同提取方式的比较研究
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摘要
采用微波辅助提取法、超声辅助提取法、热水提取法、酶提法提取香菇多糖(polysaccharide of Lentinus edodes,LEP),获得4种相应的多糖。利用傅里叶红外光谱仪和高效阴离子交换色谱分析对4种多糖进行结构表征,并以提取得率和抗氧化活性为依据,筛选最优方法。结果显示4种多糖单糖组分基本相同,但摩尔比有明显差异。提取得率影响顺序为超声提取多糖>微波提取多糖>酶提取多糖>热水浸提多糖。在4种多糖中,微波提取多糖含量最高(43.17%),远高于其他3种多糖,且蛋白质含量最低(3.31%)。抗氧化试验结果表明,微波提取多糖的羟自由基清除力最高,DPPH自由基清除力和还原力与其他多糖活性相当。综合考虑提取得率、多糖含量和抗氧化活性,微波提取为最优方法。
Four kinds of corresponding polysaccharides from Lentinus edodes(LEP) were obtained by 4 extraction methods:microwave extraction,ultrasonic extraction,hot water extraction and enzyme extraction.The 4 polysaccharides were characterized by high performance anion exchange chromatography and fourier transform infrared spectrometry,and selected the optimal method based on the extraction rate and antioxidant activity. Results revealed the monosaccharide components of the 4 polysaccharides were substantially the same,but their molar ratios were significantly different. The order of extraction yields of the 4 polysaccharides was as follows ultrasonic extraction polysaccharide >microwave extraction polysaccharide >enzyme extraction polysaccharide >hot water extraction polysaccharide. Among the 4 polysaccharides,the content of microwave extraction polysaccharide was the highest(43.17 %),much higher than other 3 polysaccharides,and the protein content was the lowest(3.31 %). The results of antioxidant tests showed that the scavenging power of·OH were highest,the scavenging power of DPPH· and the reducing power were comparable with other polysaccharides. Considering the extraction yield, polysaccharide content and antioxidant, microwave extraction was the best method.
Four kinds of corresponding polysaccharides from Lentinus edodes(LEP) were obtained by 4 extraction methods:microwave extraction,ultrasonic extraction,hot water extraction and enzyme extraction.The 4 polysaccharides were characterized by high performance anion exchange chromatography and fourier transform infrared spectrometry,and selected the optimal method based on the extraction rate and antioxidant activity. Results revealed the monosaccharide components of the 4 polysaccharides were substantially the same,but their molar ratios were significantly different. The order of extraction yields of the 4 polysaccharides was as follows ultrasonic extraction polysaccharide >microwave extraction polysaccharide >enzyme extraction polysaccharide >hot water extraction polysaccharide. Among the 4 polysaccharides,the content of microwave extraction polysaccharide was the highest(43.17 %),much higher than other 3 polysaccharides,and the protein content was the lowest(3.31 %). The results of antioxidant tests showed that the scavenging power of·OH were highest,the scavenging power of DPPH· and the reducing power were comparable with other polysaccharides. Considering the extraction yield, polysaccharide content and antioxidant, microwave extraction was the best method.
引文
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[2]于淑池,林泽平.香菇的营养保健及免疫调节作用[J].承德民族师专学报,2003,23(2):82-83
[3]柳迎华.香菇多糖的辐射防护作用及其机制研究[D].青岛:青岛大学,2012
[4]王慧铭,黄素霞,孙玮.香菇多糖对小鼠降血糖作用及其机理的研究[J].中国自然医学杂志,2005,7(3):181-183
[5]侯爱萍,张树梅.香菇多糖抗菌抗病毒普适性研究[J].药学研究,2015,34(4):199-201
[6]杨溢烁,曾德永,刘艳,等.香菇多糖体内抗氧化活性[J].中国食物与营养,2016,22(8):72-74
[7]王嵘,易敏,潘贤英.香菇多糖的体外抗肿瘤活性研究[J].重庆医科大学学报,2011,36(5):572-573
[8]魏桢元,钟耀广,刘长江.响应面优化法对香菇多糖提取的工艺研究[J].辽宁农业科学,2012(2):11-14
[9]吴佳慧,王林,高菲.香菇多糖的酶法提取[J].食品与发酵工业,2011,37(7):201-205
[10]王俊颖,都凤华,陈甜甜.香菇多糖超声波提取工艺的研究[J].食品与发酵科技,2010,47(3):96-99
[11]曾智平.高纯度香菇多糖的分离提取及其分级研究[D].西安:西安建筑科技大学,2007
[12]孙亚杰,徐灵.超声高温热水香菇多糖提取工艺优化[J].安徽农业科学,2015,43(36):203-206
[13]李波,宋江良,赵森.酶法提取香菇多糖工艺研究[J].食品科学,2007,28(9):274-277
[14]刘小丽,黄晋杰.微波辅助法提取香菇多糖的工艺[J].食品研究与开发,2010,31(3):14-16
[15]杜鹃,时文静.香菇、金针菇、黑木耳多糖的提取与测定[J].江苏农业科学,2016,44(8):347-350
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[17]路苹,于同泉,王淑英,等.蛋白质测定方法评价[J].北京农学院学报,2006,21(2):65-68
[18]Ye LiBin,Zhang JingSong,Yang Yan,et al.Structural characterisation of a heteropolysaccharide by NMR spectra[J].Food Chemistry,2009,112(4):962-966
[19]Du XiuJu,Mu HongMei,Zhou Shuai,et al.Chemical analysis and antioxidant activity of polysaccharides extracted from Inonotus obliquus sclerotia[J].International Journal of Biological Macromolecules,2013,62(11):691-696
[20]Du XiuJu,Zhang JingSong,Yang Yan,et al.Structural elucidation and immuno-stimulating activity of an acidic heteropolysaccharide(TAPA1)from Tremella aurantialba[J].Carbohydrate Research,2009,344(5):672-678
[21]潘婉莲,杨佳娣,叶国栋,等.襄麦冬多糖提取物体外抗氧化活性的光谱学分析[J].食品研发,2018,39(6):7-11
[22]Sun Ting,Ho ChiTang.Antioxidant activities of buckwheat extracts[J].Food Chemistry,2005,90(4):743-749
[23]王芸,位思清,王雪,等.不同方式提取的生姜粗、精多糖体外抗氧化研究[J].中国调味品,2018,43(3):9-13
[24]Wang Kai,Zhang JiangLin,Ping Shun,et al.Anti-inflammatory effects of ethanol extracts of Chinese propolis and buds from poplar(Populus×canadensis)[J].J Ethnopharmacol,2014,155(1):300-311
[25]Afshari K,Samavati V,Shahidi S A.Ultrasonic-assisted extraction and in-vitro antioxidant activity of polysaccharide from Hibiscus leaf[J].International Journal of Biological Macromolecules,2015,74:558-567
[26]Zhu Yang,Li Qian.Optimization of enzyme-assisted extraction and characterization of polysaccharides from Hericium erinaceus[J].Carbohyd Polym,2014,101:606-613
[27]LU You,Yang XingBin,Yan Zhao,et al.Separation and quantification of component monosaccharides of the tea polysaccharides from Gynostemma pentaphyllum by HPLC with indirect UV detection[J].Food Chemistry,2009,112(3):742-746
[28]刘戎,王佐成,杨晓翠,等..Lys分子的旋光异构及羟自由基致损伤机理[J].中山大学学报,2018,57(2):123-130
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