食用真菌多糖提取条件的优化及其还原力的比较

Extraction and Ferric Reducing Antioxidant Power of Polysaccharides from Four Edible Fungi

利用单因素和正交试验对4种食用真菌多糖的提取工艺进行研究,并对其还原能力进行比较。结果表明:杏鲍菇多糖最佳提取工艺为提取温度90℃、料水比1:30(g/mL)、提取时间1h、乙醇体积分数为95%;香菇多糖最佳提取工艺为提取温度90℃、料水比1:20(g/mL)、提取时间3h、乙醇体积分数85%;金针菇多糖最佳提取工艺为提取温度80℃、料水比1:20(g/mL)、提取时间2h、乙醇体积分数95%;美味牛肝菌多糖最佳提取工艺为提取温度70℃、料水比1:40(g/mL)、提取时间4h、乙醇体积分数95%;经过工艺优化,4种食用真菌多糖最高得率分别为3.89%、5.93%、2.79%、9.48%;4种食用真菌多糖的还原能力均随着多糖质量浓度的提高而提高,而美味牛肝菌多糖的还原能力最强。与其他3种食用真菌相比,经过提取工艺的优化,美味牛肝菌的多糖提取率最高,抗氧化能力最强。

In this study,we optimized key conditions for the water extraction and ethanol precipitation of polysaccharides from the edible fungi,Pleurotus eryngii,Lentinula edodes,Flammulina velutipes and Boletus edulis Bull using single factor and orthogonal array design methods and compared the reducing power of the products obtained.The results showed that the optimum values of extraction temperature,material-to-water ratio （g/mL）,length of extraction and ethanol concentration were 90 ℃,1：30,1 h and 95% for Pleurotus eryngii polysaccharide extraction,90 ℃,1：20,3 h and 85% for Lentinula edodes polysaccharide extraction,80 ℃,1：20,2 h and 95% for Flammulina velutipes polysaccharide extraction,and 70 ℃,1：40,4 h,95% for Boletus edulis Bull polysaccharide extraction,respectively.Under these optimum conditions,the corresponding polysaccharide yields were 3.89%,5.93%,2.79% and 9.48%,respectively.All of these four fungal polysaccharides had reducing power positively correlated with concentration.The reducing power of Boletus edulis Bull polysaccharides was the strongest.Also,the yield of Boletus edulis Bull polysaccharides was the highest.These results demonstrate Boletus edulis Bull appear to be a promising edible fungus.