發(fā)布時(shí)間：2018-12-26 10:30

【摘要】：姬松茸屬昂貴食用菌,具有很高的藥用價(jià)值。姬松茸多糖具有抗氧化、免疫調(diào)節(jié)、降血糖和抗腫瘤等生物活性。文章以姬松茸為研究對象,運(yùn)用傳統(tǒng)水提法和微波協(xié)同堿提法對姬松茸水溶性多糖進(jìn)行提取并確定出最佳的提取工藝條件;在提取的基礎(chǔ)上選擇鹽析法脫蛋白,活性炭吸附法脫色.,通過體外抗氧化性實(shí)驗(yàn),研究了脫蛋白前后姬松茸多糖的抗氧化性;運(yùn)用紅外光譜法、柱前衍生化-高效液相色譜法對姬松茸多糖進(jìn)行結(jié)構(gòu)驗(yàn)證和組成成分分析;最后,在單因素實(shí)驗(yàn)的基礎(chǔ)上,利用正交實(shí)驗(yàn)確定出姬松茸多糖飲料的最佳配方。響應(yīng)面優(yōu)化實(shí)驗(yàn)得出傳統(tǒng)水提法提取時(shí)最佳工藝條件:提取溫度95.0℃,提取時(shí)間3.20h,料液比1:33g/mL,提取次數(shù)1次。此時(shí),姬松茸多糖提取率為8.97%;微波協(xié)同堿提法提取時(shí)最佳工藝條件:微波功率640W,提取時(shí)間25s,氫氧化鈉質(zhì)量分?jǐn)?shù)7%,料液比1:23g/mL。此時(shí),姬松茸多糖提取率可達(dá)13.20%。鹽析法脫蛋白的最佳工藝條件:硫酸銨濃度20%,鹽析溫度51℃,鹽析轉(zhuǎn)數(shù)660r/min,鹽析時(shí)間31min。此時(shí),蛋白脫除率和多糖回收率分別為80.29%和79.59%�；钚蕴棵撋�的最佳工藝條件:吸附溫度60℃,吸附時(shí)間20min,活性炭用量3%,pH值4.5。此時(shí),多糖脫色率和多糖保留率分別為84.9%和60.9%。通過比較研究姬松茸多糖在脫蛋白前后的體外抗氧化活性實(shí)驗(yàn),發(fā)現(xiàn)姬松茸多糖的抗氧化活性在脫蛋白后有顯著提高。采用比旋光度法測定該多糖組分為均一成分。采用高效凝膠過濾色譜測定相對分子量為1.31×106Da。采用柱前衍生化-高效液相色譜法分析姬松茸多糖樣品中的單糖成分,樣品由葡萄糖、甘露糖、半乳糖、阿拉伯糖、木糖組成,其百分比為39.66%:24.14%:16.80%:12.50%:6.90%。通過紅外光譜掃描,姬松茸多糖的結(jié)構(gòu)中含有-OH、C-H、C-O、O-H、酰胺羰基等官能團(tuán)并且多糖中存在D-葡萄糖吡喃環(huán)。對姬松茸多糖飲料的配方進(jìn)行了優(yōu)化,以飲料的感官評分為考察指標(biāo),通過正交實(shí)驗(yàn)確定姬松茸多糖液、葡萄濃縮果汁、蜂蜜、檸檬酸添加量這4個(gè)影響因素對飲料感官的影響程度:姬松茸多糖液蜂蜜葡萄濃縮果汁檸檬酸。最優(yōu)組合葡萄濃縮果汁26%、姬松茸多糖液22%、蜂蜜7%、檸檬酸0.2%、羧甲基纖維素0.07%、黃原膠0.03%。與傳統(tǒng)水提法相比,微波協(xié)同堿提法節(jié)省能耗,步驟簡單,提取率亦很高和很大程度上縮短提取時(shí)間等優(yōu)點(diǎn)。選用鹽析法脫蛋白,在多糖提純技術(shù)方面進(jìn)行應(yīng)用具有一定的創(chuàng)新性。通過體外抗氧化性實(shí)驗(yàn),發(fā)現(xiàn)姬松茸多糖的抗氧化活性在脫蛋白后有顯著提高,說明鹽析法脫蛋白沒有破壞姬松茸多糖的活性,脫蛋白工藝是可行的。綜上所述,鹽析法脫蛋白工藝的優(yōu)化有利于姬松茸多糖功能性成分的保留。
[Abstract]:Agaricus blazei is an expensive edible fungus with high medicinal value. Agaricus blazei Mulberry polysaccharides have antioxidant, immune regulation, hypoglycemic and anti-tumor biological activities. In this paper, water soluble polysaccharides of Agaricus blazei Murrill were extracted by traditional water extraction and microwave alkali extraction and the optimum extraction conditions were determined. Based on the extraction of Agaricus blazei Murill polysaccharides before and after deproteinization, the antioxidation of polysaccharides from Agaricus blazei Murrill was studied by using salt-out method and activated carbon adsorption method. The structure and composition of polysaccharides from Agaricus blazei Murrill were verified by IR, pre-column derivatization and high performance liquid chromatography. Finally, the optimum formula of polysaccharides beverage of Agaricus blazei Murrill was determined by orthogonal experiment on the basis of single factor experiment. The optimum technological conditions of traditional water extraction were obtained by response surface optimization experiment: extraction temperature was 95.0 鈩，

本文編號：2391966