文档介绍：※工艺技术食品科学 2010, Vol. 31, No. 04 59
滑菇多糖的超声波辅助提取工艺及
抗氧化活性研究
于淑池,侯金鑫,李明艳,李鹏程,陈爱萍
(湖州师范学院生命科学学院,浙江湖州 313000)
摘要:目的:确定滑菇多糖(Pholiota nameko harides,PNP)在超声波辅助条件下提取的最佳工艺及体外
抗氧化活性。方法:研究浸提温度、超声功率、超声时间、料液比 4 个因素对多糖提取率的影响,并通过正交
试验确定超声波辅助提取滑菇多糖的最佳工艺;体外抗氧化活性采用在体外化学模拟条件下,测得滑菇多糖的总还
原力,以及对超氧阴离子自由基(O2·)、羟自由基(·OH)的清除作用。结果:超声波辅助提取滑菇多糖的最佳
工艺参数为浸提温度 75℃、超声时间 16min、超声功率 700W、料液比 1:30(g/mL);此条件下的滑菇多糖粗品得率
达 %;滑菇多糖具有较强的还原力和较强的自由基清除作用。结论:滑菇多糖可作为潜在天然抗氧化剂应用
于食品和医药工业中。
关键词:滑菇;多糖;超声波;正交试验;抗氧化作用
Ultrasonic-assisted Extraction and in vitro Antioxidant Evaluation of Pholiota nameko harides
YU Shu-chi,HOU Jin-xin,LI Ming-yan,LI Peng-cheng,CHEN Ai-ping
(School of Life Sciences, Huzhou Teachers College, Huzhou 313000, China)
Abstract :Fruit bodies of Pholiota nameko were used as the raw material to extract Pholiota nameko haride (PNP)
by ultrasonic-assisted extraction. Optimal PNP extraction process was investigated using orthogonal array design. To evaluate
the antioxidant activity of PNP, total reducing power and scavenging capacity against superoxide anion or hydroxyl radicals were
assayed using in vitro simulated chemical systems. Results showed that the optimum PNP extraction conditions were as follows:
ultrasonic power 700 W, ultrasonic treatment time 16 min, extraction temperature 75 ℃, and solid/liquid ratio 1:30. Under the
optimum conditions, PNP yield reach