超声降解香菇多糖及其体外抗氧化活性的研究

Study on the Degradation of Lentinan by Ultrasonication and Its Antioxidant Activity in Vitro

[目的]研究超声降解香菇多糖及其体外抗氧化活性。[方法]用脉冲超声降解香菇多糖,通过单因素实验考察超声功率、多糖浓度及体系温度对降解过程中溶液特性粘度变化的影响,并研究降解前后香菇多糖的体外抗氧化活性的变化。[结果]超声功率的增大及体系温度的增加均有利于香菇多糖超声降解作用增强。香菇多糖浓度对降解作用影响由大到小的顺序为1.00g/dL>0.75g/dL>0.50g/dL>2.00g/dL,在香菇多糖浓度为1.0g/dL时降解速度较快。在抗氧化活性方面,降解后的香菇多糖(UD-LNT)较未降解的香菇多糖(LNT)在清除超氧负离子和羟基自由基上有一定的提高。[结论]该研究为进一步开发和利用降解香菇多糖提供理论依据。

[Objective] The research aimed to study the degradation of lentinan by ultrasonieation and its antioxidant activity in vitro. [Method] The lentinan was degraded by pulsed ultrasonieation. Single factor experiment was adopted to investigate the influences of uhrasonie power, eonen, of lentinan and system temperature on the changes of solution intrinsic viscosity during degradation. The change of antioxidant activity in vitro of lentinan before and after degradation was also studied. [Result] The increase of uhrasonie power and system temperature was beneficial to the degradation of lentinan by ultrasonication. The effects of lentinan concn, on degradation were in order as follows： 1.00 g/dL〉0.75 g/dL〉0.50 g/dL〉2.00 g/dL. The degradation rate was faster when the concentration of lentinan was 1.0 g/dL. With respect to the antioxidant activity, the ability of degraded lentinan （UD-LNT） for scavenging superoxide and hydroxyl radical was higher than that of lentinan （LNT） without degradation. [Conclusion] The research provided a theoretical basis for further exploration and utilization of degraded Lentinan.