食品与发酵工业 >

2021 , Vol. 47 >Issue 23: 91 - 97

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027141

研究报告

秦巴山区黑木耳多糖理化性质及体外抗氧化活性

  • 刘茜 ,
  • 张馨语 ,
  • 王琰 ,
  • 王安宇 ,
  • 赵艺 ,
  • 龙子仙 ,
  • 刘思宁 ,
  • 牒云 ,
  • 黄琳娟
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  • 1(陕西省天然多糖资源利用工程研究中心,西安市糖生物学与糖工程重点实验室,西北大学 食品科学与工程学院,陕西 西安,710069)
    2(西北大学 生命科学学院,陕西 西安,710069)
博士,讲师(黄琳娟教授为通讯作者,E-mail: huanglj@nwu.edu.cn)

收稿日期: 2021-02-24

  修回日期: 2021-03-22

  网络出版日期: 2021-12-31

基金资助

陕西省教育厅一般专项项目(20JK0936);陕西省科技厅自然科学基础研究计划一般项目(2019JQ-721);西安市科学技术局农业技术研发项目(20NYYF0023);中国博士后基金面上项目(2020M683542)

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Physicochemical properties and antioxidant activities in vitro of Auricularia auricula polysaccharides in Qinba mountain area

  • LIU Qian ,
  • ZHANG Xinyu ,
  • WANG Yan ,
  • WANG Anyu ,
  • ZHAO Yi ,
  • LONG Zixian ,
  • LIU Sining ,
  • DIE Yun ,
  • HUANG Linjuan
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  • 1(Shaanxi Natural Carbohydrate Resource Engineering Research Center,Xi'an Glycobiology and Glycoengineering Key Laboratory,College of Food Science and Technology,Northwest University,Xi'an 710069,China)
    2(College of Life Sciences,Northwest University,Xi'an 710069,China)

Received date: 2021-02-24

  Revised date: 2021-03-22

  Online published: 2021-12-31

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摘要

以秦巴山区黑木耳子实体为原料,东北黑木耳为对照,采用热水浸提法、复合酶法和超声法提取黑木耳多糖,对其理化性质及体外抗氧化活性进行分析。通过苯酚-硫酸法、硫酸-咔唑法测定多糖总糖及糖醛酸含量,秦巴山区黑木耳多糖与东北黑木耳多糖相比无显著差异;超声法和酶法制备的黑木耳多糖糖含量、蛋白含量均显著高于热水提取法,糖醛酸含量大小依次为:热水提取＞超声提取＞酶法提取。气相色谱测定结果表明,秦巴山区黑木耳多糖主要由甘露糖、葡萄糖醛酸、木糖组成,相对摩尔百分比为60.87∶20.83∶9.86,与东北黑木耳多糖相似;与酶法和超声提取相比,热水提取甘露糖、葡萄糖醛酸含量最高,岩藻糖、半乳糖含量最低。通过对过氧化氢清除能力、还原力、金属螯合力检测,发现秦巴山区黑木耳多糖具有良好的抗氧化能力,且其抗氧化能力强弱依次为:超声提取＞酶法提取＞热水提取。该结果可为秦巴山区特色黑木耳资源的合理开发利用及其多糖的进一步分离纯化、结构解析和生物活性研究提供依据。

关键词： 黑木耳; 秦巴山区; 多糖; 提取工艺; 理化性质; 抗氧化活性

本文引用格式

刘茜 , 张馨语 , 王琰 , 王安宇 , 赵艺 , 龙子仙 , 刘思宁 , 牒云 , 黄琳娟 . 秦巴山区黑木耳多糖理化性质及体外抗氧化活性[J]. 食品与发酵工业, 2021 , 47(23) : 91 -97 . DOI: 10.13995/j.cnki.11-1802/ts.027141

Abstract

Taking Auricularia auricula fruiting body in Qinba mountain area as the research object, the polysaccharides of A.auricula were extracted by hot water, multiple enzyme and ultrasonic extraction method. The physicochemical properties and antioxidant activities of A.auricula polysaccharides in Qinba mountain area were evaluated by the comparation with northeast A.auricula. The results demonstrated that there was no significant difference in sugar and uronic acid contents between A.auricula in Qinba mountain and northeast area determined by phenol-sulfuric acid method and sulfuric acid-carbazole method. The sugar content and protein content of crude polysaccharides of Qinba A.auricula prepared by ultrasonic method and enzyme method were significantly higher than that of hot water extraction, and the content of uronic acid had significantly differences: hot water extraction>ultrasonic extraction>enzymatic extraction. Gas chromatography determination results showed that A.auricula polysaccharides in the Qinba mountain area were mainly composed of mannose, glucuronic acid, xylose, and the relative mole percentage was 60.87∶20.83∶9.86, which was similar to control samples. Compared with enzymatic and ultrasonic extraction, hot water extraction had the highest content of mannose and glucuronic acid, and the lowest content of fucose and galactose. Through the detection of H2O2 scavenging ability, reducing power, and metal chelating power, it was found that the A.auricula polysaccharides in the Qinba mountain area had good antioxidant capacities: ultrasonic extraction>enzymatic extraction>hot water extraction. The results could provide a basis for the rational utilization of the characteristic black fungus resources in the Qinba mountains and the further separation and purification, structural analysis, and biological activity researches of A.auricula polysaccharides.

Key words： Auricularia auricula; Qinba mountain area; polysaccharides; extraction process; physicochemical properties; antioxidant activity

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