| 奶油绚孔菌菌丝多糖的提取及其抗氧化活性 |
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| 引用本文： | 魏奇,韩蓉,严晶,黄骏,张维瑞,刘盛荣,谢宝贵,江玉姬.奶油绚孔菌菌丝多糖的提取及其抗氧化活性[J].菌物学报,2022,41(12):2036-2047. |
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| 作者姓名： | 魏奇 韩蓉 严晶 黄骏 张维瑞 刘盛荣 谢宝贵 江玉姬 |
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| 作者单位： | 1 宁德师范学院生命科学学院，福建 宁德 3521002 闽东特色生物资源福建省高校工程研究中心，福建 宁德 3521003 福建农林大学菌物研究中心，福建 福州 3500024 福建农林大学食品科学学院，福建 福州 350002 |
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| 基金项目： | 宁德师范学院引进人才科研启动项目(2020Y010);宁德师范学院重大培育项目(2020ZDK03);福建省中青年教师教育科研项目(JAT200689);宁德师范学院中青年科研项目(2021Q104);福建省自然科学基金(2021J05257) |
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| 摘 要： | 为了获得奶油绚孔菌菌丝多糖的最佳制备工艺并进一步评估其体外抗氧化的作用，本研究以奶油绚孔菌菌丝作为原料，采用中心组合试验法结合响应面分析法对奶油绚孔菌菌丝多糖的提取条件进行优化。结果表明，最佳的提取工艺为：料液比1:32、提取时间1.85 h和提取温度85 ℃，奶油绚孔菌菌丝多糖在此提取工艺条件下的得率为5.68%。奶油绚孔菌菌丝多糖对DPPH、ABTS和羟基自由基有清除能力，其EC50分别为3.74、3.80和15.10 mg/mL。奶油绚孔菌菌丝多糖呈现出一定的还原能力。由此可知，奶油绚孔菌菌丝多糖具有一定的体外抗氧化作用，该研究能够为奶油绚孔菌菌丝多糖的进一步综合开发提供理论支持。
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| 关 键 词： | 奶油绚孔菌 抗氧化活性 多糖 |
| 收稿时间： | 2022-03-26 |
Extraction and antioxidant activities of polysaccharides from the mycelia of Laetiporus cremeiporus |
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| Authors: | WEI Qi HAN Rong YAN Jing HUANG Jun ZHANG Weirui LIU Shengrong XIE Baogui JIANG Yuji |
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| Institution: | 1 College of Life Sciences, Ningde Normal University, Ningde 352100, Fujian, China2 Fujian Higher Education Research Center for Local Biological Resources, Ningde 352100, Fujian, China3 Mycological Research Center of Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China4 College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China |
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| Abstract: | The extraction condition and antioxidant activities of mycelial polysaccharides of Laetiporus cremeiporus were investigated. The Box-Behnken design and response surface methodology were used to optimize the extraction conditions of polysaccharides from the mycelia of L. cremeiporus. Results indicated that the optimal conditions for polysaccharides extraction were as follows: ratio of material to liquid of 1:32, extraction time of 1.85 h, and extraction temperature of 85 °C. The extraction yield of polysaccharides was 5.68%. The mycelial polysaccharides could effectively scavenge 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), hydroxyl, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, with the EC50 values of 3.80, 15.10, and 3.74 mg/mL, respectively. The polysaccharides also had reduction capacity to some extend. These results indicated that the polysaccharides from the mycelia of L. cremeiporus had in vitro antioxidant activity, and further application and development of the polysaccharides were in prospect. |
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| Keywords: | Laetiporus cremeiporus antioxidant activity polysaccharides |
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