分级醇沉对真姬菇多糖抗氧化活性的影响

Effect of step alcohol precipitation on antioxidant properties of Hyspizygus marmoreus polysaccharides

通过分级醇沉方法对真姬菇多糖进一步纯化,并测定其抗氧化活性。以清除ABTS自由基、DPPH自由基和羟基自由基的能力评价其抗氧化活性。实验结果表明:闽真2号和闽真3号的60%醇沉组分对ABTS自由基的清除能力比较好,当质量浓度为10 mg/mL时,其清除率分别为92.46%、93.62%;各醇沉组分对DPPH自由基均有着良好的清除能力;60%、70%的醇沉组分对羟基自由基的清除能力比较强,当浓度为5 mg/mL时,其清除能力与Vc基本相当。

The main content was to further purify polysaccharides in Hypsizygus marmoreus by step alcohol precipitation and detected their antioxidant activity, respectively. The ability of scavenging ABTS, DPPH and hydroxyl radicals were used to evaluate the antioxidant activity. The results showed 60% alcohol precipitation fractions from Min Zhen No.2 and Min Zhen No.3 had strong scavenging activity to ABTS radicals, showing up to 92.46% and 93.62% at 10 mg/mL, respectively. Various alcohol precipitation fractions could effectively scavenge DPPH radical; 60% and 70% alcohol precipitation fractions had a high scavenging activity against hydroxyl radical, which were comparable to that of Vc, at 5 mg/mL.