3种提取方法对大球盖菇粗多糖抗氧化性能的影响

Effects of Three Extraction Methods on Antioxidant Properties of Crude Polysaccharides from Stropharia Rugoso

分别采用热水浸提、超声辅助和均质辅助提取不同粒径大球盖菇菇粉(7.06~181.25 μm)中的粗多糖,对比研究提取方法和菇粉粒径对大球盖菇粗多糖提取率、成分、分子质量、抗氧化性能等指标的影响。结果表明:在相同粒径下,热水浸提法获得大球盖菇粗多糖的提取率最高且粗多糖分子质量最小;大球盖菇粗多糖的抗氧化性能与其分子质量无直接相关性,超声提取适度粉碎的大球盖菇菇粉(90 μm左右),有利于多糖粗提物清除自由基能力的提升。不同处理方法不会破坏大球盖菇粗多糖的经典结构。

This study was aimed at exploring the effect of processing methods on the composition and antioxidant properties of crude polysaccharides extracted from Stropharia rugoso.Heat,ultrasonic and homogenization extraction methods were applied to extract the crude polysaccharides from Stropharia rugoso powder with different particle sizes (7.06~181.25 μm).The extraction yield,ingredient composition,molecular weight,antioxidant performance and other indicators of these crude polysaccharides were compared.The results indicated that polysaccharide yield was the highest under thermal extraction with the same particle size and its corresponding molecular weight was the lowest.However,no significant correlation was found between the antioxidant property and its molecular weight of the crude polysaccharides.Under ultrasonic extraction,moderately crushed Stropharia rugoso powder (about 90 μm) could improve the scavenge free radicals ability of the crude polysaccharide extracts.Different processing methods have no significant effect on the chemical structure of the crude polysaccharides,and all classic structure of polysaccharides were retained.