超声结合酶法提取金针菇多糖及抗氧化活性的研究_食品科学与工程.rar

摘要:本实验采用超声结合酶法研究了金针菇多糖提取的工艺条件，用Sevag法脱蛋白对金针菇多糖进行纯化，并对其抗氧化活性进行探讨。实验结果表明：超声结合酶法提取金针菇多糖最佳酶配比为：纤维素酶2.0%，酸性蛋白酶0.4%，糖化酶1.2%，此时金针菇多糖提取率为0.45%；超声结合酶法提取的最佳工艺条件为料液比1:25，超声时间15min，超声功率150W，此时金针菇多糖提取率为0.49%。金针菇多糖经脱蛋白后，纯度提高了33.58%。金针菇多糖对OH·、O2-·、DPPH均有较强的清除能力，其IC50分别为1.66mg/mL、0.37mg/mL、0.75mg/mL。

关键词 金针菇；多糖；复合酶；超声；抗氧化活性

Abstract:In this study, ultrasound combined with enzymatic processing conditions of the of Flammulina polysaccharide extracted, Sevag method deproteinized the Flammulina polysaccharide purified, and to explore its antioxidant activity. Experimental results show that: ultrasound combined with enzymatic extraction of the Flammulina polysaccharide enzyme ratio of: 2.0% cellulase, acid protease 0.4%, 1.2% glucoamylase the flammulina polysaccharide extraction rate of 0.45%; ultrasound combined with enzymatic extraction of The optimum conditions for the solid to liquid ratio 1:25, ultrasonic time 15 min, ultrasonic power 150W, the flammulina polysaccharide extraction rate of 0.49%. Of Flammulina polysaccharide after removal of protein purity 33.58%. Flammulina polysaccharide OH·, O2-·, DPPH have a strong scavenging, the IC50 of 1.66mg/mL, 0.37mg/mL, 0.75mg/mL.

Keywords  Flammulina velutiper  Polysaccharide  Complex Enzymatic  Ultrasound  anti-oidant activity