桦褐孔菌多糖的提取工艺优化及抗氧化活性评价

Extraction Process Optimization and Antioxidant Ability Evaluation of Inonotus obliquus Polysaccharide

目的:优化桦褐孔菌多糖的超声波法提取工艺,对比不同产地桦褐孔菌多糖的抗氧化活性。方法:采用正交试验法确定超声波法的最佳工艺流程,检测不同产地桦褐孔菌的多糖提取率和抗氧化活性。结果:超声波法的最佳提取条件为超声时间25min、料液比1∶40、超声温度50℃、提取3次,在此条件下多糖提取率高达8.61 g/100g,与水提醇沉法相比提高了17.3%,耗时缩短了3/4,大大提高了提取效率。抗氧化能力检测结果证明超声波法得到的桦褐孔菌多糖都具有抗氧化活性,并且抗氧化能力与多糖提取率之间的相关性极其显著。结论:通过优化提取条件,超声波法明显提高了多糖提取率,保持了桦褐孔菌多糖的抗氧化活性,是一种可行、实用和高效的真菌多糖提取方法。

Objective To optimize the Inonotus obliquus polysaccharide extraction by ultrasonic,and contrast the antioxidant ability of Inonotus obliquus polysaccharide from different areas. Method The best process of ultrasonic extraction was determined by orthogonal test method. The extraction yield and antioxidant activity of the Inonotus obliquus polysaccharide from different areas were detected. Result The optimal extraction conditions of ultrasonic extraction were ultrasonic time 25,m（ material）/m（ liquid） = 1∶40,ultrasonic temperature 50℃,number of extraction 3 times. In these conditions,the extraction yield of Inonotus obliquus polysaccharide was up to 8. 61 g/100 g. Compared with water extraction-alcohol precipitation,the extraction yield increased by more than 17. 3%,and the time was shortened by 3/4. Thus,the extraction efficiency was greatly improved. The results of antioxidant activity evaluation of the polysaccharide from different areas proved that the polysaccharides obtained by ultrasonic extraction had antioxidant activity,and the antioxidant ability was significant correlated with the extraction yield of polysaccharides. Conclusion Optimization of ultrasonic extraction significantly increased the yield of polysaccharides and kept the antioxidant activity of polysaccharides. It was a kind of feasible,practical and efficient method for the extraction of fungus polysaccharide.