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目的:研究多汁乳菇多糖的提取工艺以及抗氧化活性。方法:采用热水浸提法和正交实验优化多汁乳菇粗多糖的提取工艺;借助紫外分光光度法测定多汁乳菇粗多糖对羟自由基、1,1-二苯基-2-三硝基苯肼(DPPH)自由基、2,2-联氮基双(3-乙基苯并噻唑啉-6-磺酸)自由基(ABTS+·)的清除能力以及总抗氧化能力。结果:提取多汁乳菇多糖的最优工艺为:液料比30 m L/g,时间3 h,温度80℃,其提取率可达(3.12±0.15)%;多汁乳菇粗多糖清除羟自由基、ABTS+·自由基、DPPH自由基的半数效应浓度(IC_(50))值分别为1206.44、4602.22、96.68μg/m L,使FRAP值达到0.5时所需质量浓度为1833.38μg/m L。结论:说明多汁乳菇多糖有较强的抗氧化能力。
Objective: To study the extraction process and antioxidant activity of polysaccharides from Lactarius juicy. Methods: The extraction process of crude polysaccharides from Lactarius polygala was optimized by hot water extraction and orthogonal experiment. The UV-Vis spectrophotometry was used to determine the effects of LPS on the formation of hydroxyl radical, 1,1-diphenyl-2- Trinitrophenylhydrazine (DPPH) radical, scavenging ability of 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS +) as well as total antioxidant capacity. Results: The optimum conditions for the extraction of polysaccharides from Lactarius were as follows: the ratio of liquid to solid was 30 m L / g, the time was 3 h, the temperature was 80 ℃, the extraction rate was (3.12 ± 0.15)%; The half effective concentration (IC 50) of hydroxyl radical, ABTS + · radical and DPPH radical were 1206.44, 4602.22 and 96.68μg / m L, respectively, and the mass concentration required for FRAP to reach 0.5 was 1833.38μg / m L. Conclusion: It shows that Succulent Lactobacillus polysaccharide has strong antioxidant capacity.