姬松茸深层发酵多糖提取工艺优化及抗氧化活性

Optimization of extraction technology and antioxidant activity determination of polysaccharide from submerged fermentation mycelium in Agaricus blazei Murrill

为了探索姬松茸菌丝体多糖的最佳提取工艺,并对其多糖进行抗氧化活性评价,采用超声辅助提取方法,以温度、时间、料液比、次数进行单因素实验;在此基础之上,以姬松茸多糖得率为响应面值,运用响应面法优化姬松茸多糖的提取工艺条件;通过测定多糖清除DPPH自由基、羟自由基(·OH)、超氧阴离子(O-2)自由基的能力来评价其抗氧化活性,并与维生素C进行对比。实验结果表明,姬松茸多糖最优提取工艺条件:提取温度94℃、提取时间2.1 h、料液比1∶35(g∶m L)、提取次数3次,姬松茸多糖的得率预测值为9.41%,验证值为9.30%,与预测值相对误差为1.17%,说明优化工艺可行;姬松茸多糖对DPPH自由基、羟自由基(·OH)、超氧阴离子(O_2^-)自由基都有一定的清除能力,其中IC_(50)值分别是0.184、0.316和0.198 mg/m L。但与维生素C比较,其抗氧化活性较弱。

To optimize the extraction technology of polysaccharides from Agaricus blazei Murrill mycelium,and the antioxidant activities of polysaccharides,the single-factor experiment was carried out by using ultrasonic assisted extraction method with temperature,time,solid-liquid ratio and times. Based on the single-factor results,response surface methodology was used to determine the extraction technology conditions of polysaccharides from A. blazei Murrill. In vitro antioxidation activity of the A.blazei Murrill polysaccharides was evaluated by DPPH,·OH and O2-- free radicals scavenging method comparing with ascorbic acid.The results showed that the optimal extraction technology of polysaccharides from A. blazei Murrill were as follows：extraction temperature of 94 ℃,extracting time of 2.1 h,solid-liquid ratio of 1 ∶ 35（ g ∶ m L）,and extraction times of 3,the model-predicted and experimentally measured values of polysaccharide yield were 9.41% and 9.30%,respectively,revealing a relative error of only 1.17% between them.Thus,the conditions were optimal for polysaccharide extraction.The polysaccharides from A.blazei Murrill had a capacity to scavenge DPPH free radical,hydroxyl free radical,superoxide anion,and the IC（50） was0.184,0.316 mg/m L and 0.198 mg/m L,respectively.Antioxidant activity of A.blazei Murrill polysaccharides was weaker than those of vitamin C.