现代食品科技2018，Vol.34Issue(4)：143-149,7.DOI:10.13982/j.mfst.1673-9078.2018.04.023
桑木耳多糖提取工艺优化及其益生活性和抗氧化活性评价
Optimization of polysaccharide extraction from Mulberry Fungus and Evaluation of Its Probiotic and Antioxidant Activities
摘要
Abstract
The extraction process of of Mulberry fungus polysaccharide (MFP) sampled from Kunming, Yunnan Province, were optimized and the probiotic and antioxidant activities of the extracted polysaccharides were analyzed in this study. By single factor test combined with response surface methodology, the optimized water extraction conditions of MFP were obtained. When the extraction was performed with the solid-liquid ratio of 1:108 (m/V) at 100℃ for 3. 5 h, the polysaccharide yield was 6. 96％. After 10 repeated extractions, the polysaccharide yield was as high as 34. 18％. High performance gel permeation chromatography (HPGPC) analysis showed the average molecular weight of MFP was 2. 09×107 u. The monosaccharide composition analyzed by ion chromatography showed that MFP mainly contained glucose, xylose and mannose, their molar mass ratio was 1. 18: 0. 65: 2. 88. Fourier transform infrared (FT-IR) results showed that the polysaccharide contained β-glucopyranoside bonds. The experimental data of the effects of MFP on probiotics indicated that MFP had prebiotic activity that could effectively promote the proliferation of Bifidobacterium bifidum and Bifidobacterium adolescentis. Furthermore, the in vitro antioxidant activity experiment showed that MFP at the concentration of 10 mg/m L had strong ABTS·+ and ·OH radical scavenging ability and the scavenging rates were 98. 93％ and 71. 28％, respectively.关键词
桑木耳多糖/提取/结构/益生活性/抗氧化活性Key words
Mulberry fungus polysaccharide/extract/structure/prebiotic activity/antioxidant activity引用本文复制引用
张婧涵,姚忠,孙芸,朱本伟,苑蘅,姚远,姚竞..桑木耳多糖提取工艺优化及其益生活性和抗氧化活性评价[J].现代食品科技,2018,34(4):143-149,7.基金项目
国家自然科学基金资助项目(21776137) （21776137）
南京市科技支撑计划项目(201608075) （201608075）
