黑虎掌菌多糖脱色工艺及其抗氧化活性

Decolorization Process and Antioxidant Activity of Polysaccharide from Sarcodon aspratum(Berk.) S. Ito

为研究黑虎掌菌多糖的脱色工艺及其抗氧化活性,以脱色率和多糖保留率为指标,评价不同类型树脂的脱色效果,并通过单因素试验和正交试验优化树脂法脱色的工艺条件。采用总抗氧化能力测定法评价脱色前后多糖样品的抗氧化活性。结果表明:D202的脱色效果较好,其优化工艺条件为:温度60℃、树脂加入量10 g/100 mL、多糖溶液pH 9.00、多糖质量浓度4.0 mg/mL、时间3 h,此条件下的多糖脱色率为91.75%±0.70%,多糖保留率为55.84%±6.64%。该法的脱色效果优于活性炭法和过氧化氢法。脱色前后多糖的抗氧化性能变化不大。故树脂法对黑虎掌菌多糖的脱色效果较好。

The decolorization process and antioxidant activity of polysaccharides from Sarcodon aspratum(Berk.) S. Ito were studied. The decolorizing effect of different types of resin was evaluated by the decolorization rate and the polysaccharide retention rate. The conditions of the decolorization of resin were optimized by single factor experiment and orthogonal test. The antioxidant activity of polysaccharide samples before and after decoloration was evaluated by total antioxidant capacity. The results showed that the decolorization effect of D202 was better. The optimum condition was temperature 60 ℃, the amount of resin 10 g/100 mL, pH 9, polysaccharide concentration 4.0 mg/mL, and time 3 h. The decolorization rate of polysaccharide is 91.75%±0.70%, and the retention rate of polysaccharide was 55.84%±6.64%. The decolorization effect of this method was better than that of activated carbon and hydrogen peroxide. The antioxidant properties of polysaccharide before and after decolorization were not changed. So the polysaccharide from Sarcodon aspratum(Berk.) S. Ito was decolored better with resin.