振动式超微粉碎处理时间对白毛木耳多糖提取率及体外抗氧化性质的影响

Effect of Vibration Ultrafine Grinding Time on Extraction Rate and Antioxidant Properties of Auricularia polytricha Polysaccharide in Vitro

利用振动式超微粉碎对白毛木耳进行处理,研究粉碎时间对多糖提取率及多糖抗氧化性的影响。超微粉碎3min的白毛木耳粉,分别用热水浸提法、索氏提取法、超声微波联用法提取多糖,得率分别为3.8%、4.7%、11.0%。对超微粉碎0～20min的白毛木耳粉,用超声微波联用法提取多糖,发现超微粉碎20min时多糖得率最高为48.0%。对不同超微粉碎时间制备的多糖进行抗氧化性质的研究,结果发现,超微粉碎20min后提取的多糖对OH-自由基的清除率最高,达到29.4%;超微粉碎8min后提取的多糖对DPPH自由基的清除率最高,达到79.7%;超微粉碎15min后提取的多糖对O^(2-)自由基的清除率最高,达到92.5%。振动式超微粉碎时间与白毛木耳多糖提取率呈正相关关系,对OH^-自由基、DPPH自由基、O^(2-)自由基的抗氧化性无正相关关系。

Auricularia polytricha was crushed by vibratory type superfine pulverizer in this experiment and the effects of grinding time on the extraction rate of polysaccharides and the antioxidation of polysaccharides were studied.The polysaccharide was extracted by hot water leaching,sol extraction and ultrasonic microwave,and the yield was 3.8%,4.7%and 11.0%,respectively,with super-slightly crushed 3 min white fungus powder.The agaric powder was finely crushed for 0 to 20 minutes then extracted by ultrasonic microwave method,we found that the highest rate of polysaccharide was 48.0%at 20 minutes.The antioxidant properties of polysaccharides prepared at different times of superfine grinding were studied.Polysaccharides obtained after 20 minutes of ultrafine crushing had the highest removal rate of hydroxyl free radical,reaching 29.4%.The highest removal rate of DPPH free radicals was the polysaccharides obtained after 8 minutes of ultrafine crushing,reaching 79.7%.The highest removal rate of superoxide anion radical was the polysaccharides obtained after 15 minutes of ultrafine crushing,reaching 92.5%.There was a positive correlation between the time of vibrating superfine grinding and the extraction rate of polysaccharides of Auricularia polytricha,however,there was no positive correlation between hydroxyl free radical,DPPH free radical and superoxide anion radical.