梯棱羊肚菌子实体多糖提取优化及结构初探

Extraction Optimization and Structural Characterization of Polysaccharides from Morchella importuna Fruiting Body

采用酶辅助法提取梯棱羊肚菌(Morchella importuna)子实体多糖,以粗多糖得率和多糖含量为指标,通过单因素、Plackett-Burman、最陡爬坡和Box-Behnken实验优化出梯棱羊肚菌子实体多糖的提取工艺:料液比为1∶20(W∶V),中性蛋白酶添加量8 mg·g^(-1),49.7℃酶解1 h后,80℃浸提4.1 h,提取液脱蛋白后用体积浓度82%乙醇沉淀,在此条件下,粗多糖得率为7.47%,多糖含量为62.18%。优化条件下提取的粗多糖重均分子量为1.51×10^(6) g·mol^(-1),单糖组成为葡萄糖、甘露糖和半乳糖,其摩尔比为0.64∶0.55∶0.27。

Using crude polysaccharide yield and polysaccharide content as indicies,enzyme-assisted extraction of polysaccharides from fruiting bodies of Morchella importuna was optimized by single factor experiment,Plackett-Burman design,the steepest ascent experiment,and Box-Behnken design.The results showed that the optimal extraction conditions were as follows:ratio of raw material to water at 1∶20(W∶V),enzymolysis by 8 mg·g^(-1) dispase at 49.7℃for 1 h,extraction at 80℃for 4.1 h,and precipitation by 82%ethanol(V∶V)after deproteinization.Using the optimized conditions,the crude polysaccharide yield was 7.47%and the polysaccharide content was 62.18%.The average molecular weight of the crude polysaccharide extract obtained under the optimized conditions was 1.51×10^(6) Da,and its monosaccharides included glucose,mannose,and galactose with a molar ratio of 0.64∶0.55∶0.27.