金针菇和杏鲍菇菇脚酶解条件优化及抗氧化活性评价

Extraction of Soluble Solids From Fruit Body Feet of Flammulina velutipes and Pleurotus eryngii by Enzymatic Hydrolysis

以金针菇和杏鲍菇菇脚为试材,采用单因素试验与正交实验优化酶解条件,对可溶性固形物进行提取,并研究酶解物的成分及抗氧化活性,以期为酶解产物的开发应用提供参考依据。结果表明:最佳酶解条件为食用菌水解酶1.5%、风味酶1.5%、料水比1∶30g·mL^(-1);金针菇和杏鲍菇菇脚的酶解物分别含粗蛋白24.35%和12.30%,粗多糖35.92%和37.40%,黄酮0.77、0.64mg·kg^(-1),维生素C 4.82、4.18mg·kg^(-1);金针菇和杏鲍菇菇脚酶解物均具有显著的抗氧化能力。金针菇酶解物在0.1g·L^(-1)低浓度时可明显提高秀丽线虫的抗氧化能力,最长存活时间为12d,远长于对照组(5d);杏鲍菇酶解物的抗氧化能力与浓度呈正相关,随着浓度的增加,秀丽线虫最长寿命及平均寿命均相应延长。在高浓度2.0g·L^(-1)时,秀丽线虫的最长寿命达16d,平均寿命为8.27d。

Fruit body feet of Flammulina velutipes and Pleurotus eryngii were used as test materials,single factor tests and orthongonal design experiments were applied to optimize the enzymatic hydrolysis conditions for extraction of soluble solids.The components and antioxidant activity of the hydrolysate were studied,to provide reference for exploration of hydrolysates from fruit body feet of F.velutipes and P.eryngii.The results showed that edible mushroom hydrolysis enzyme at 1.5%,flavor enzyme at 1.5%and material to water ratio at 1∶30g·mL^-1 consisted the best conditions forextratction of soluble solids.The hydrolysis products of fruit body feet of F.velutipes and P.eryngii respectively contained 24.35% and 12.30% of crude protein,35.92% and 37.40% of crude polysaccharides,0.77 mg· kg^-1 and 0.64 mg·kg^-1 of flavones,4.82mg· kg^-1 and 4.18 mg·kg^-1 of vitamin C.It was proved that hydrolysis products poccessed good anti-oxidant activities.Hydrolysis products of F.velutipes at low concentration（0.1mg·mL^-1）could obviously improve the antioxidant capacity of the nematode,extending the longest survival time from 5 days（CK）to 12 days.And the antioxidant ability of hydrolysate of P.eryngii was positively correlated with the concentration.The longest survival time and mean lifespan were both extended as concentrations increased.At high concentration of 2.0g·L^-1,the longest survival time and mean lifespan could reach to 16 days and 8.27 days,respectively.