姬松茸多糖的提

发布时间：2018-12-26 10:30

【摘要】：姬松茸属昂贵食用菌,具有很高的药用价值。姬松茸多糖具有抗氧化、免疫调节、降血糖和抗肿瘤等生物活性。文章以姬松茸为研究对象,运用传统水提法和微波协同碱提法对姬松茸水溶性多糖进行提取并确定出最佳的提取工艺条件;在提取的基础上选择盐析法脱蛋白,活性炭吸附法脱色.,通过体外抗氧化性实验,研究了脱蛋白前后姬松茸多糖的抗氧化性;运用红外光谱法、柱前衍生化-高效液相色谱法对姬松茸多糖进行结构验证和组成成分分析;最后,在单因素实验的基础上,利用正交实验确定出姬松茸多糖饮料的最佳配方。响应面优化实验得出传统水提法提取时最佳工艺条件:提取温度95.0℃,提取时间3.20h,料液比1:33g/mL,提取次数1次。此时,姬松茸多糖提取率为8.97%;微波协同碱提法提取时最佳工艺条件:微波功率640W,提取时间25s,氢氧化钠质量分数7%,料液比1:23g/mL。此时,姬松茸多糖提取率可达13.20%。盐析法脱蛋白的最佳工艺条件:硫酸铵浓度20%,盐析温度51℃,盐析转数660r/min,盐析时间31min。此时,蛋白脱除率和多糖回收率分别为80.29%和79.59%。活性炭脱色的最佳工艺条件:吸附温度60℃,吸附时间20min,活性炭用量3%,pH值4.5。此时,多糖脱色率和多糖保留率分别为84.9%和60.9%。通过比较研究姬松茸多糖在脱蛋白前后的体外抗氧化活性实验,发现姬松茸多糖的抗氧化活性在脱蛋白后有显著提高。采用比旋光度法测定该多糖组分为均一成分。采用高效凝胶过滤色谱测定相对分子量为1.31×106Da。采用柱前衍生化-高效液相色谱法分析姬松茸多糖样品中的单糖成分,样品由葡萄糖、甘露糖、半乳糖、阿拉伯糖、木糖组成,其百分比为39.66%:24.14%:16.80%:12.50%:6.90%。通过红外光谱扫描,姬松茸多糖的结构中含有-OH、C-H、C-O、O-H、酰胺羰基等官能团并且多糖中存在D-葡萄糖吡喃环。对姬松茸多糖饮料的配方进行了优化,以饮料的感官评分为考察指标,通过正交实验确定姬松茸多糖液、葡萄浓缩果汁、蜂蜜、柠檬酸添加量这4个影响因素对饮料感官的影响程度:姬松茸多糖液蜂蜜葡萄浓缩果汁柠檬酸。最优组合葡萄浓缩果汁26%、姬松茸多糖液22%、蜂蜜7%、柠檬酸0.2%、羧甲基纤维素0.07%、黄原胶0.03%。与传统水提法相比,微波协同碱提法节省能耗,步骤简单,提取率亦很高和很大程度上缩短提取时间等优点。选用盐析法脱蛋白,在多糖提纯技术方面进行应用具有一定的创新性。通过体外抗氧化性实验,发现姬松茸多糖的抗氧化活性在脱蛋白后有显著提高,说明盐析法脱蛋白没有破坏姬松茸多糖的活性,脱蛋白工艺是可行的。综上所述,盐析法脱蛋白工艺的优化有利于姬松茸多糖功能性成分的保留。
[Abstract]:Agaricus blazei is an expensive edible fungus with high medicinal value. Agaricus blazei Mulberry polysaccharides have antioxidant, immune regulation, hypoglycemic and anti-tumor biological activities. In this paper, water soluble polysaccharides of Agaricus blazei Murrill were extracted by traditional water extraction and microwave alkali extraction and the optimum extraction conditions were determined. Based on the extraction of Agaricus blazei Murill polysaccharides before and after deproteinization, the antioxidation of polysaccharides from Agaricus blazei Murrill was studied by using salt-out method and activated carbon adsorption method. The structure and composition of polysaccharides from Agaricus blazei Murrill were verified by IR, pre-column derivatization and high performance liquid chromatography. Finally, the optimum formula of polysaccharides beverage of Agaricus blazei Murrill was determined by orthogonal experiment on the basis of single factor experiment. The optimum technological conditions of traditional water extraction were obtained by response surface optimization experiment: extraction temperature was 95.0 鈩，

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