黔产多汁乳菇多糖脱色工艺及抗氧化活性研究

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英文篇名：Decolorization Process and Antioxidant Activity of Polysaccharide from Lactarius volemus in Guizhou 作者：冉靓 ; 张桂玲 ; 李素莲 ; 郭玲 英文作者：RAN Liang;ZHANG Guiling;LI Sulian;GUO Ling;College of Chemistry and Materials Engineering, Guiyang University;Research Institute No.240, CNNC; 关键词：多汁乳菇 ; 多糖 ; 树脂 ; 脱色 英文关键词：Lactarius volemus;;polysaccharides;;resin;;antioxidant 中文刊名：SPGY 英文刊名：The Food Industry 机构：贵阳学院化学与材料工程学院;核工业240研究所; 出版日期：2019-01-20 出版单位：食品工业 年：2019 期：v.40;No.268 基金：贵州省科技厅联合基金项目(黔科合L H字[2014]7177号) 语种：中文; 页：SPGY201901026 页数：4 CN：01 ISSN：31-1532/TS 分类号：115-118

摘要

研究多汁乳菇多糖的脱色工艺及抗氧化活性。以脱色率和多糖保留率为指标,评价不同类型树脂的脱色效果,并通过单因素试验和正交试验优化树脂法脱色的工艺条件。采用总抗氧化能力测定法评价脱色前后多糖样品的抗氧化活性。结果表明, D 202的脱色效果较好,其优化工艺条件为:温度60℃,树脂加入量15 g/100 mL,多糖质量浓度2 mg/mL,时间3 h。此条件下的多糖脱色率为95.25%±0.10%,多糖保留率为48.65%±0.28%。该法的脱色效果优于活性炭法和过氧化氢法。脱色前后多糖的抗氧化性能变化不大。树脂法对多汁乳菇多糖的脱色效果较好。
        The decolorization process and antioxidant activity of polysaccharides from Lactarius volemus were studied. The decolorizing effect of different types of resin was evaluated by the decolorization rate and the polysaccharide retention rate. The condition of the decolorization of resin was optimized by single factor experiment and orthogonal test. The antioxidant activity of polysaccharide samples before and after decoloration was evaluated by total antioxidant capacity. The result showed that the decolorization effect of D 202 was better. The optimum condition was that temperature 60 ℃, the amount of resin 15 g/100 mL, polysaccharide concentration 2 mg/mL, time 3 h. The decolorization rate of polysaccharide was 95.25%±0.10%, and the retention rate of polysaccharide was 48.65%±0.28%. The decolorization effect of this method was better than that of activated carbon and hydrogen peroxide. The antioxidant properties of polysaccharide before and after decolorization were not changed. The polysaccharide from Lactarius volemus was decolored better with resin.

引文

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