摘要
本研究提取了5种食用真菌多糖,包括银耳多糖(Tremella fuciformis polysaccharides,TFP)、黑木耳多糖(Auricularia auricula-judae polysaccharidses,AAP)、杏鲍菇多糖(Pleurotus eryngii polysaccharides,PEP)、金针菇多糖(Flammulina velutipes polysaccharides,FVP)、猴头菇多糖(Hericium erinaceus polysaccharides,HEP),采用高效液相色谱法测定了其单糖组成,采用傅里叶变换红外光谱、刚果红实验和X-射线衍射分析了其结构特征,测定了5种多糖的抗氧化能力,并对5种多糖的化学组成与其抗氧化活性进行Pearson相关性分析。结果表明:TFP和AAP主要由甘露糖(38.4%、44.4%)和葡萄糖(28.2%、24.4%)组成。PEP、FVP、HEP主要由葡萄糖(51.5%~59.9%)和半乳糖(18.9%~28.4%)组成。5种真菌多糖均含有多糖特征峰,HEP具有三螺旋结构且结晶度显著高于其他4种多糖(P<0.05)。5种食用真菌多糖均具有抗氧化活性,且糖醛酸和葡萄糖醛酸的含量与ABTS+·和DPPH·的IC50值呈负相关,硫酸基含量与DPPH·的IC50值呈正相关;蛋白质及葡萄糖的含量与·OH的IC50值呈负相关,甘露糖的含量与·OH的IC50值呈正相关;岩藻糖的含量与多糖对超氧阴离子的IC50值呈正相关。实验结果表明真菌多糖具有的抗氧化能力与其化学结构组成相关,同时实验结果阐明了具有较高抗氧化活性的多糖的结构特征。
Five kinds of edible fungus polysaccharides were studied,including TFP(Tremella fuciformis polysaccharides),AAP(Auricularia auricula-judae polysaccharidses),PEP(Pleurotus eryngii polysaccharides),FVP(Flammulina velutipes polysaccharides)and HEP(Hericium erinaceus polysaccharides).The monosaccharide composition of polysaccharide was studied by columnar derivatization and high performance liquid chromatography(HPLC).Their structural characteristics were analyzed using Fourier transform infrared spectroscopy,Congo red test and X-ray diffraction.Then,their antioxidant activities were analyzed.Pearson correlation analysis test were used to analyze the relationship between the antioxidant activity and composition of polysaccharides,The results showed that TFP and AAP were mainly composed of mannose(38.4%,44.4%)and glucose(28.2%,24.4%),PEP,FVP and HEP were mainly composed of glucose(51.5%~59.9%)and galactose(18.9%~28.4%).Five kinds of edible fungus polysaccharides all contain polysaccharides feature peaks,HEP had three-helix structure and its degree of crystallinity was significantly higher than that of the other four kinds of polysaccharides.All the five edible fungal polysaccharides had antioxidant activity,the contents of uronic acid and glucuronic acids were negatively correlated with the IC50 values of ABTS+·and DPPH·,the contents of sulfuric acid were positively correlated with the IC50 values of DPPH·;the content of protein and glucose was negatively correlated with the IC50 value of·OH,the content of mannose was positively correlated;the contents of fucose were positively correlated with the IC50 values of the superoxide anion scavenging activity.Results indicated that the high antioxidant activity of fungal polysaccharides was related to their chemical structure and composition.At the same time,results elucidated the structural characteristics of polysaccharides with high antioxidant activity.
作者
商佳琦
邹丹阳
滕翔宇
范荣
付玲
李雪晴
刘宁
邵美丽
SHANG Jia-qi;ZOU Dan-yang;TENG Xiang-yu;FAN Rong;FU ling;LI Xue-qing;LIU Ning;SHAO Mei-li(College of Food Science,Northeast Agricultural University,Harbin 150030,China;Key Laboratory of Dairy Science,Ministry of Education,Harl^in 150030,China)
出处
《食品工业科技》
CAS
北大核心
2020年第15期77-83,89,共8页
Science and Technology of Food Industry
关键词
真菌多糖
单糖组成
结构特征
抗氧化活性
Pearson相关性
fungal polysaccharides
monosaccharide composition
structural characterization
antioxidant activities
Pearson correlation
