酸鹼性和分子量對木耳多糖抗氧化活性及相關性的影響

朱曉冉, 徐穎, 李德海, 趙楠楠, 龔金華

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

為研究提取溶劑酸鹼性和分子量對黑木耳多糖抗氧化活性的影響及其抗氧化相關性,本試驗以野生黑木耳為原料製備黑木耳多糖,採用Labscale TFF System超濾系統對黑木耳多糖進行分子量分級,分別測定黑木耳多糖的得率、純度和抗氧化活性,並使用SPSS軟體分析黑木耳多糖分子量與抗氧化活性之間的相關性。結果表明,酸性未脫色黑木耳多糖的得率最高(12.48%),鹼性脫色黑木耳多糖的純度最高(68.78%),中性未脫色黑木耳多糖體外抗氧化活性最好。不同分子量中性未脫色黑木耳多糖抗氧化試驗表明,分子量小於30 ku的黑木耳多糖(Sp3)抗氧化活性最好,抗氧化活性與Vc相近。其次是分子量為30 ku~100 ku的黑木耳多糖(Sp2),最差的是分子量大於100 ku的黑木耳多糖(Sp1),Sp3與抗氧化活性之間存在極顯著相關(p<0.01),本試驗結果為深入開發黑木耳多糖抗氧化產品提供理論依據。 
The Auricularia auricula polysaccharides were prepared from wild Auricularia auricula in this study and the molecular weight was fractionated by Labscale TFF System laboratory ultrafiltration system to investigate the effects of acid-base property of extraction solvent and molecular weight on the antioxidant activity of Auricularia auricula polysaccharides The yield, purity and antioxidant activity of the Auricularia auricula polysaccharides were determined and the correlation between molecular weight and antioxidant activity were analyzed by SPSS software. The highest yield of acidic non-decolorized polysaccharides (12.48%) and the highest purity of the alkaline decolorized polysaccharides (68.78%) were obtained, and the neutral decolorized Auricularia auricula polysaccharides had the best antioxidant activity in vitro.The antioxidant experiment of neutral non-decolorized Auricularia auricula polysaccharides with different molecular weights showed that the antioxidant activity of polysaccharides with the molecular weight of less than 30 ku was best, which was similar to that of Vc, followed by the polysaccharides with the molecular weight of 30 ku to 100 ku, and the worst were those with the molecular weight greater than 100 ku.There was a significant correlation between molecular weight and antioxidant activity(p<0.01). The results provided a theoretical basis for the further development of antioxidant products of Auricularia auricula polysaccharide. Copyright © 2018 Editorial Board of Modern Food Science and Technology. All right reserved.
Original languageChinese
Pages (from-to)59-67
Journal現代食品科技
Volume2018
Issue number3
DOIs
Publication statusPublished - 2018

Citation

朱曉冉、徐穎、李德海、趙楠楠和龔金華(2018):酸鹼性和分子量對木耳多糖抗氧化活性及相關性的影響,《現代食品科技》,2018(3),頁59-67。

Keywords

  • 黑木耳多糖
  • 提取工藝
  • 分子量
  • 體外抗氧化性
  • Alt. title: Correlation of the antioxidant activity and of polysaccharides from Auricularia auricula with its molecular weight and extracting agent properties