摘要
试验旨在研究热水浸提(ACE-R)法、酶解提取(ACE-M)法、加压热水浸提(ACE-J)法、酶解-热水浸提协同提取(ACE-MR)法和酶解-加压热水浸提协同提取(ACE-MJ)法对玉木耳多糖提取率、理化特性、结构特征及体外抗氧化活性的影响。结果表明,5种多糖提取率依次为18.33%±0.03%,17.25%±0.06%,21.05%±0.04%,24.63%±0.05%和34.95%±0.07%。5种多糖均具有相似的多糖红外特征峰;且5种提取方法对玉木耳原料细胞壁产生不同程度的破裂,使其多糖提取率发生明显差异,其中ACE-MJ对其微观结构破坏最为严重,其多糖提取率也最高。此外,5种多糖均具有一定的抗氧化能力,顺次为ACE-M>ACE-MJ>ACE-MR>ACE-R>ACE-J,且能力随多糖浓度的增加而增强。基于提取率及抗氧化活性等多方面考虑,ACE-MJ是制备较高生物活性玉木耳多糖最适宜的提取方法。
The experiment designed to study the hot water extraction(ACE-R),enzyme extraction(ACE-M),pressurized hot water extraction(ACE-J),enzymatic hydrolysis and hot water extraction(ACE-MR)and enzymatic hydrolysis and pressurized hot water extraction(ACE-MJ)on extraction ratio,the physical and chemical properties,and structure characteristics and the influence of the in vitro antioxidant activity of Auricularia cornea Ehrenb.polysaccharide were studied.The results showed that the extraction ratio of five kinds of polysaccharides was 18.33%±0.03%,17.25%±0.06%,21.05%±0.04%,24.63%±0.05% and 34.95%±0.07%.All the five polysaccharides had similar infrared characteristic peaks,the cell wall of the raw material of Auricularia cornea Ehrenb.was broken to different degrees by five extraction methods,and the extraction ratio of polysaccharide was obviously different,among which ACE-MJ had the most serious damage to the microstructure of Auricularia cornea Ehrenb.powder,and the extraction ratio of polysaccharide was the highest.In addition,the five polysaccharides all had certain antioxidant capacity,and the order was ACE-M>ACE-MJ>ACE-MR>ACE-R>ACE-J,and the ability increased with the increase of polysaccharide concentration.Based on the antioxidant activity and extraction ratio of polysaccharide,ACE-MJ was the most suitable extraction method to prepare Auricularia cornea Ehrenb.polysaccharide with high biological activity.
作者
王楠
张闪闪
陈玥彤
刘婷婷
WANG Nan;ZHANG Shanshan;CHEN Yuetong;LIU Tingting(Department of Food College and Technology,Jilin Agricultural University,Changchun 130118;Integrated Scientific Research Base of Edible Fungus Processing Technology of Ministry of Agriculture,Changchun 130118;Jilin Provincial Engineering Research Center of Grain Deep Processing and Efficient Utilization,Changchun 130118;Jilin Provincial Key Laboratory of Technology Innovation for Grain Deep Processing and By-product Utilization,Changchun 130118)
出处
《食品工业》
CAS
2021年第12期290-294,共5页
The Food Industry
基金
“十三五”国家重点研发计划重点专项(2018YFD0400204)。
关键词
玉木耳多糖
提取方法
结构特征
抗氧化活性
Auricularia cornea Ehrenb.polysaccharide
extraction method
structural features
antioxidant activity
