液体发酵桦褐孔菌胞内多糖提取及抗氧化活性测定

Extraction and Antioxidant Activity Determination of Intracellular Polysaccharides from Inonotus obliquus by Liquid Fermentation

桦褐孔菌(Inonotus obliquus)多糖因具有良好的功能性调味特性,引起了食品行业的广泛关注。然而,目前对液体纯化培养桦褐孔菌胞内多糖的研究较少,缺乏系统的提取工艺优化和性质分析。该研究旨在比较热水浸提法和超声波辅助提取法对桦褐孔菌胞内多糖的提取效果,并利用Design Expert 13.0软件构建超声波提取以及热水浸提桦褐孔菌胞内多糖的响应面模型。结果表明,超声波辅助提取法优于热水浸提法,其最佳提取工艺条件为超声功率508.25 W、料液比1∶19.38、超声时间18.40 min。在此条件下,桦褐孔菌胞内多糖的最佳理论预测值为43.81 mg/g。此外,该研究还探讨了超声波辅助提取法得到的桦褐孔菌胞内多糖的抗氧化活性,发现其对DPPH自由基和羟基自由基(·OH)均有较强的清除能力,其IC50值分别为1.70,1.98 mg/mL。该研究为桦褐孔菌胞内多糖的工业化生产以及其在食品风味物质的开发利用中的应用提供了依据。

Inonotus obliquus polysaccharides have attracted widespread attention in the food industry due to their excellent functional seasoning properties.However,there is limited research on intracellular polysaccharides from Inonotus obliquus in liquid purification culture currently,and there is a lack of systematic extraction process optimization and property analysis.The aim of this study is to compare the extraction effects of hot water extraction method and ultrasonic-assisted extraction method on the intracellular polysaccharides from Inonotus obliquus,and to construct response surface models of ultrasonic extraction and hot water extraction of intracellular polysaccharides from Inonotus obliquus by Design Expert 13.0 software.The results show that ultrasonic-assisted extraction method is superior to hot water extraction method.The optimal extraction process conditions are ultrasonic power of 508.25 W,solid-liquid ratio of 1∶19.38 and ultrasonic time of 18.40 min.Under these conditions,the best theoretical predictive value of intracellular polysaccharides from Inonotus obliquus is 43.81 mg/g.In addition,the antioxidant activity of intracellular polysaccharides from Inonotus obliquus obtained by ultrasonic-assisted extraction method is also investigated.It is found that the polysaccharides have strong scavenging capacity on DPPH free radicals and hydroxyl free radicals(·OH),with IC50 values of 1.70,1.98 mg/mL respectively.This study has provided a basis for the industrial production of intracellular polysaccharides from Inonotus obliquus and their application in the development and utilization of food flavor substances.