摘要
目的研究不同提取方法对松茸多糖(polysaccharide of Tricholoma matsutake,TMP)的理化性质及抗氧化活性的影响,并以提取得率和抗氧化活性为依据,筛选出最优方法。方法采用热水浸提、超声提取、酶提取和微波提取等4种提取方法,获得4种相应的多糖。利用高效阴离子交换色谱和傅里叶红外光谱对4种多糖的化学特性进行了结构表征。结果 4种多糖的提取得率顺序为热水浸提多糖>超声提取多糖>酶提取多糖>微波提取多糖。在4种多糖中,超声辅助多糖含量最高(48.98%),蛋白含量最低(0.2%)。抗氧化试验结果表明,超声辅助多糖的还原力和·OH的清除力均高于其他3种多糖;从清除DPPH活性来看,超声辅助多糖和热水浸提多糖的EC_(50)分别为1.06和0.98 mg/mL,二者活性相当,均远高于其他2种多糖。结论综合考虑提取得率、多糖含量和抗氧化活性,超声提取为最优方法。4种多糖的单糖组分基本相同,但它们的摩尔比有明显不同。
Objective To study the effects of different extraction methods on physicochemical properties and antioxidant activity of polysaccharides from Tricholoma matsutake（TMP）, and select the optimal method based on the extraction rate and antioxidant activity. Methods Four kinds of corresponding polysaccharides were obtained by 4 extraction methods： hot water extraction, ultrasonic extraction, enzyme extraction and microwave extraction. The chemical properties of the 4 polysaccharides were characterized by high performance anion exchange chromatography and Fourier transform infrared spectroscopy. Results The order of extraction yields of the 4 polysaccharides was as follow： hot water extraction polysaccharideultrasonic extraction polysaccharideenzyme extraction polysaccharidemicrowave extraction polysaccharide. Among the 4 polysaccharides, the content of ultrasonic-assisted polysaccharide was the highest（48.98%） and the protein content was the lowest（0.2%）. The results of antioxidant tests showed that the reducing power of the ultrasound-assisted polysaccharide and the scavenging power of ·OH were higher than those of the other 3 polysaccharides. From the removal of DPPH activity, the EC（50） of ultrasound-assisted polysaccharides and hot-water extracted polysaccharides were 1.06 and 0.98 mg/mL, respectively, which were comparable in activity and much higher than the other 2 polysaccharides. Conclusions Considering the extraction yield, polysaccharide content and antioxidant activity, ultrasonic extraction is the best method. The monosaccharide components of the 4 polysaccharides are substantially the same, but their molar ratios are significantly different.
作者
吴杨洋
田淑雨
鹿士峰
杜秀菊
WU Yang-Yang;TIAN Shu-Yu;LU Shi-Feng;DU Xiu-Ju(College of Life Science,Liaoeheng University,Liaoeheng 252000,China)
出处
《食品安全质量检测学报》
CAS
2018年第19期5164-5170,共7页
Journal of Food Safety and Quality
基金
山东省自然科学基金项目(ZR2015CL002)
聊城大学科研基金项目(318011707)~~
关键词
松茸多糖
结构表征
理化性质
抗氧化活性
单糖组成
提取方法
polysaccharide of Tricholoma matsutake
structure characterization
physicochemical properties
antioxidant activity
monosaccharide composition
extraction technique
