灵芝酒浸提过程中主要功能成分的变化及抗氧化作用研究

Changes of the Main Functional Components and Antioxidant Capacity of Ganoderma lucidum Wine during the Extraction with Ethanol Solution

以灵芝子实体超细粉为原料,用不同体积分数的乙醇溶液浸提,对灵芝酒浸提过程中主要功能成分的变化规律及其抗氧化作用进行了研究。结果表明:灵芝酒中总皂苷、总多糖和总蛋白质3种主要活性成分的质量浓度均随浸提时间的延长而增加,其中总皂苷、总多糖的质量浓度在第35天左右达到峰值,之后略有下降,总蛋白质质量浓度在第30天左右达到峰值,之后开始降低;灵芝酒的DPPH自由基清除率和ABTS自由基清除率在第35天左右达到最大值,其抗氧化能力与总皂苷质量浓度、总多糖质量浓度和总蛋白质质量浓度均呈正相关;浸提用酒度数不同,制得灵芝酒的活性成分质量浓度不同,其抗氧化能力也不同,其中70°酒能较好地提取灵芝中3种主要活性成分,制得灵芝酒的抗氧化能力最强。因此,70°酒最适宜用来浸提灵芝酒,最佳浸提时间为35 d左右。

Ganoderma lucidum powder was extracted by ethanol solution of different concentration and the changes of the main functional components and antioxidant capacity of Ganoderma lucidum wine during extraction were studied. The results showed that the content of the total saponin,polysaccharides and protein were increased with time. The content of total saponin and total polysaccharides reached the peak at the 35 th day and then was declined slightly,and the content of total protein was declined after 30 days when it reached the peak. DPPH radical scavenging activity and ABTS radical scavenging activity reached the peak at the 35 th day. Positive correlation was found between antioxidant capacity and the content of total saponin,total polysaccharides and total protein. The antioxidant capacity and the content of functional components of Ganoderma lucidum wine varied with the concentration of ethanol solution used to extract Ganoderma lucidum for wine.The three main functional components could be extracted well with 70% ethanol solution,and the antioxidant capacity of the wine was the highest. So the best concentration of ethanol solution to extract Ganoderma lucidum for wine was 70%,and the best extraction time was about 35 days.