摘要
为探讨刺五加栽培基质对黑木耳及其多糖化学组成、抗氧化性的影响。以刺五加基质栽培的黑木耳为原料,以非刺五加栽培的黑木耳为对照,测试了2种黑木耳总糖、总蛋白、脂肪、总酚和灰分的含量;通过纤维素酶酶解、Na OH提取和水洗连续提取黑木耳多糖,并对提取物的化学组成与抗氧化性进行了分析。结果表明,2种黑木耳的总糖含量均超过55%,其多糖均由葡萄糖、甘露糖、半乳糖、木糖和岩藻糖组成。然而,与对照相比,刺五加黑木耳的多酚含量明显提高,含有蛋白质7.9%,单糖组成中的葡萄糖含量明显降低,半乳糖含量明显增加。其中,含蛋白的刺五加黑木耳多糖中半乳糖的摩尔百分含量为32.4%,是对照的4.8倍,其氧自由基和ABTS自由基清除能力也分别提高了3.2倍和2.7倍。刺五加栽培基质的使用,能改变黑木耳化学成分的合成代谢途径,对黑木耳活性成分的产量与功能提升具有重要作用。
This study was aimed to investigate the influence of Eleutherococcus senticosus substrate on Auricularia auricular and the chemical composition, antioxidant activities of its polysaccharides, using A. auricular cultivated on ordinary substrate as the control. The contents of total sugar, protein, polyphenol, lipid and ash in the two A. auricular were analyzed. The polysac- charide extracts of the two A. auricular were further prepared by sequently enzymolysis, alkali and water extraction. The chemi- cal composition and antioxidant activity of the polysaccharides were also determined. The results showed that the content of total sugar in the two A. auricular both exceeded 55% （wt ＂wt-~）, the polysaccharides of the two A. auricular were both consisted of glucose, mannose, galactose, xylose and fucose. However, compared to the control, the A. auricular cultivated on E. senticosu.s substrate had an obvious higher content of polyphenol, and the content of protein was 7.9% （wt＇wt-t）, and in the monosaccha- ride composition of its polysaccharide, the content of glucose decreased and the content of galactose obviously increased. The polysaccharide extract containing the polysaccharide-bound protein, which was from A. auricular cultivated on E. senticosus substrate, had a mole content of galactose of 32.4%, about 4.8 times higher than that of the control. Moreover, its oxyradical and ABTS radical scavenging capacities were improved 3.2 and 1.7 times against that of the control. The above results indicated that E. senticosus substrate could change the metabolic pathway of the active ingredients in A. auricular, and played an important role on the yield of active ingredients and the related bioactivities.
出处
《中国食用菌》
2016年第3期44-49,共6页
Edible Fungi of China
基金
中国科学院重点部署项目2013(KSZD-EW-Z-019)
国家农业科技成果转化项目(2014GB2A100504)
关键词
刺五加基质
黑木耳
多糖
单糖组成
抗氧化性
A uricularia auricular
Eleutherococcus senticosus substrate
polysaccharides
