干、鲜银耳粗多糖提取工艺优化及抗氧化活性研究

doi:10.19640/j.cnki.jtau.2024.06.011

天津农学院学报 ›› 2024, Vol. 31 ›› Issue (6): 64-74.doi: 10.19640/j.cnki.jtau.2024.06.011

干、鲜银耳粗多糖提取工艺优化及抗氧化活性研究

代瀚哲, 董心宜, 章文昕, 陆子亢, 张平平^通讯作者

天津农学院食品科学与生物工程学院,天津 300392

收稿日期:2024-04-01 出版日期:2024-12-31 发布日期:2024-12-31
通讯作者: 张平平（1970—）,女,教授,博士,研究方向：农产品精深加工、植物活性物质研究及产品开发。E-mail：zpp613@163.com。
作者简介:代瀚哲（1998—）,男,硕士在读,研究方向：食品加工与安全。E-mail：2765142653@qq.com。

Optimization of extraction process and antioxidant activity of crude polysaccharide from dried and fresh Tremella Fuciformis

Dai Hanzhe, Dong Xinyi, Zhang Wenxin, Lu Zikang, Zhang Pingping^{Corresponding Author}

College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300392, China

Received:2024-04-01 Online:2024-12-31 Published:2024-12-31

摘要/Abstract

摘要： 以干、鲜银耳为原料,分别提取银耳粗多糖,通过单因素及响应面试验,对多糖浸提工艺和抗氧化活性进行比较。结果表明,干银耳粗多糖的最佳浸提条件为料水比1:49（g:mL）,浸提温度71 ℃,浸提时间3 h,超声时间40 min,粗多糖浸提率为（20.07±0.43）%;鲜银耳粗多糖的最佳浸提条件为料水比1:32（g:mL）,浸提温度71 ℃,浸提时间4 h,超声时间40 min,粗多糖浸提率为（44.13±0.79）%;干银耳的粗多糖浸提率仅为鲜银耳的45.48%。测定干、鲜银耳粗多糖的超氧阴离子、羟基自由基清除率,其IC₅₀分别为5.12、4.01和3.59、3.63 mg/mL,质量浓度为5 mg/mL时,干、鲜银耳粗多糖的铁离子还原力分别为0.36和0.51;两种粗多糖的抗氧化活性均随质量浓度升高而增加,且鲜银耳粗多糖的抗氧化活性要高于干银耳粗多糖。

关键词: 银耳, 多糖, 提取, 抗氧化活性

Abstract: The crude polysaccharides of Tremella fuciformis were extracted from dried and fresh Tremella fuciformis, and the extraction technology and antioxidant activity were compared by single factor and response surface tests. The results showed that the optimal extraction conditions of crude polysaccharide from dried tremella fuciformis were as follows: ratio of solid to liquid 1:49（g:mL）, extraction temperature 71 ℃, extraction time 3 h, and ultrasonic time 40 min. The extraction rate of crude polysaccharide was（20.07±0.43）%; the optimal extraction conditions of crude polysaccharide from fresh Tremella fuciformis were as follows: ratio of solid to liquid 1:32（g: mL）, extraction temperature 71 ℃, extraction time 4 h, ultrasonic time 40 min, and extraction rate of crude polysaccharide was（44.13±0.79）%. The extraction rate of crude polysaccharide from dried Tremella fuciformis was only 45.48% of that from fresh Tremella fuciformis. The superoxide anion and hydroxyl radical scavenging rates of crude polysaccharides from dried and fresh Tremella fuciformis were measured. The IC₅₀ values were 5.12, 4.01, 3.59, and 3.63 mg/mL, respectively. At the mass concentration of 5 mg/mL, the FRAP values of crude polysaccharides from dried and fresh Tremella fuciformis were 0.36 and 0.51, respectively. The antioxidant activity of the two crude polysaccharides increased with the increase of mass concentration, and the antioxidant activity of crude polysaccharides from fresh Tremella fuciformis was higher than that from dried Tremella fuciformis.

Key words: Tremella fuciformis, polysaccharides, extraction, antioxidant activity

中图分类号:

TS201.1

代瀚哲, 董心宜, 章文昕, 陆子亢, 张平平. 干、鲜银耳粗多糖提取工艺优化及抗氧化活性研究[J]. 天津农学院学报, 2024, 31(6): 64-74.

Dai Hanzhe, Dong Xinyi, Zhang Wenxin, Lu Zikang, Zhang Pingping. Optimization of extraction process and antioxidant activity of crude polysaccharide from dried and fresh Tremella Fuciformis[J]. Journal of Tianjin Agricultural University, 2024, 31(6): 64-74.

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: http://xuebao.tjau.edu.cn/CN/10.19640/j.cnki.jtau.2024.06.011

http://xuebao.tjau.edu.cn/CN/Y2024/V31/I6/64

参考文献

[1] 李红,陈岗,王福强,等. 银耳精深加工技术研究进展[J]. 中国食用菌,2015,34(6):71-73,85.
[2] 李国光. 银耳多糖益生元效应的研究[J]. 现代食品,2021(3):215-217.
[3] 安星亮,赵永亮,王欢,等. 银耳多糖提取工艺的响应面法优化及抗氧化和保湿性研究[J]. 食品研究与开发,2022,43(15):123-130.
[4] LI X G,ZHANG F Y,JIANG C X,et al.Structural analysis,in vitro antioxidant and lipid-lowering activities of purified Tremella fuciformis polysaccharide fractions[J]. Process Biochemistry,2023,133:99-108.
[5] CHEN B.Optimization of extraction of Tremella fuciformis polysaccharides and its antioxidant and antitumour activities in vitro[J]. Carbohydrate Polymers,2010,81(2):420-424.
[6] HE G,CHEN T,HUANG L,et al.Tremella fuciformis polysaccharide reduces obesity in high-fat diet-fed mice by modulation of gut microbiota[J]. Frontiers in Microbiology,2022,13:1073350.
[7] 陈云波,黄永军,蒋细妹,等. 银耳多糖在化妆品中的应用[J]. 广东化工,2022,49(8):74-76,96.
[8] XU J,WANG D,LEI Y,et al.Effects of combined ultrasonic and microwave vacuum drying on drying characteristics and physicochemical properties of Tremella fuciformis[J]. Ultrasonics Sonochemistry,2022,84:105963.
[9] 张力凡,陈洁,许飞,等. 古田银耳粗多糖热水提取工艺正交优化及功能活性研究[J]. 河南工业大学学报(自然科学版),2021,42(6):48-56.
[10] 安星亮,赵永亮,王欢,等. 干、鲜银耳提取多糖工艺的比较研究[J]. 中国食品添加剂,2022,33(9):177-181.
[11] 张鹏飞,薛东晓,程春,等. 人造米热风干燥特性及干基含水率预测模型[J]. 包装与食品机械,2022,40(3):33-38.
[12] LIU Y,CHEN S,ZHANG J,et al.Purification of polysaccharide produced by the haploid yeast strain of Tremella sanguinea and its antioxidant and prebiotic activities[J]. Molecules(Basel,Switzerland),2023,28(14):5391.
[13] LI Y,HE Y,ZHANG H,et al.Effects of ultrasonic- enzymatic-assisted ethanol precipitation method on the physicochemical characteristics,antioxidant and hypoglycemic activities of Tremella fuciformis polysaccharides[J]. Ultrasonics Sonochemistry,2023,101:106682.
[14] 么亚妹,景继月,陈奕彤,等. 三产地百香果皮酚类成分及其抗氧化活性[J]. 食品研究与开发,2023,44(24):85-91,185.
[15] 尹文辉,梁增澜,张睿,等. 银耳多糖分离提取工艺的优化研究[J]. 食品研究与开发,2020,41(9):93-97.
[16] 王战伟,陈佳慧,庞舒月,等. 人工栽培暴马桑黄多糖提取工艺优化及其抗氧化性研究[J]. 中国食品添加剂,2024,35(3):121-129.
[17] 苏超,蔡为荣,丁伯乐,等. 响应面法优化黄山石耳多糖提取工艺[J]. 绵阳师范学院学报,2022,41(8):67-73.
[18] 邵平,薛力,陈晓晓,等. 热风真空联合干燥对银耳品质及其微观结构影响[J]. 核农学报,2013,27(6):805-810.
[19] 谭琪明,杨广安,马海霞,等. 影响银杏叶多糖提取因素的研究[J]. 当代化工研究,2021(8):137-138.
[20] 张瑞麟,曹漫钰,杜超,等. 响应面法优化英国红芸豆多糖提取工艺及抗氧化活性研究[J]. 黑龙江八一农垦大学学报,2023,35(6):68-73,110.
[21] 蒋益,郑惠华,刘广建,等. 响应面优化超声波辅助提取金耳多糖的研究[J]. 食用菌,2019,41(6):60-64.
[22] TANG X,ZHANG Y,LI F,et al.Effects of traditional and advanced drying techniques on the physicochemical properties of Lycium barbarum L. polysaccharides and the formation of Maillard reaction products in its dried berries[J]. Food Chemistry,2023,409:135268.
[23] LU X,LI N,QIAO X,et al.Effects of thermal treatment on polysaccharide degradation during black garlic processing[J]. LWT,2018,95:223-229.
[24] PENG F,XU T,WU F,et al.Novel biomimetic enzyme for sensitive detection of superoxide anions[J]. Talanta,2017,174:82-91.
[25] 陈建芳,刘思思,张彤赫,等. 银耳多糖的抗氧化活性及对成纤维细胞蛋白基因表达的影响[J]. 现代食品科技,2024,40(7):64-71.
[26] TREML J,ŠMEJKAL K.Flavonoids as potent scavengers of hydroxyl radicals[J]. Comprehensive Reviews in Food Science and Food Safety,2016,15(4):720-738.
[27] 张闪闪,杨嘉丹,赵文婷,等. 加压热水浸提银耳多糖的工艺优化、结构鉴定及抗氧化活性分析[J]. 吉林农业大学学报,2023,45(3):324-331.
[28] 张建军,谢丽源,赵树海,等. 不同产地银耳抗氧化活性物质及抗氧化能力分析[J]. 西南农业学报,2015,28(1):333-338.
[29] 张岩岩,靳子旋,冯思琪,等. 山苦瓜化学成分及药理作用的研究进展[J]. 中草药,2024,55(3):1034-1045.
[30] FERNANDES P A R,COIMBRA M A. The antioxidant activity of polysaccharides:A structure-function relationship overview[J]. Carbohydrate Polymers,2023,314:120965.
[31] LIANG Z,HAN D,HAN F,et al.Novel strategy of natural antioxidant nutrition quality evaluation in food:Oxidation resistance mechanism and synergistic effects investigation[J]. Food Chemistry,2021,359:129768.
[32] RAMACHANDRAN C,WILK B,MELNICK S J,et al.Synergistic antioxidant and anti-inflammatory effects between modified citrus pectin and honokiol[J]. Evidence-Based Complementary and Alternative Medicine,2017,2017:8379843.
[33] 孙海斓,席嘉佩,张军淼,等. 新鲜银耳与热风干燥银耳营养成分和风味特征比较[J]. 食品科学技术学报,2023,41(1):43-55.

干、鲜银耳粗多糖提取工艺优化及抗氧化活性研究

Optimization of extraction process and antioxidant activity of crude polysaccharide from dried and fresh Tremella Fuciformis

PDF

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价

[1]	孙嘉蔚, 张恩泽, 代瀚哲, 单振广, 李强, 张平平. 银耳酵素体外消化对抗氧化活性的影响[J]. 天津农学院学报, 2024, 31(4): 34-38.
[2]	张焕, 张平平, 李想, 王丰, 赵晨晨. 芦笋老茎可溶性膳食纤维提取及结构表征和功能性研究[J]. 天津农学院学报, 2024, 31(3): 51-58.
[3]	李想, 张平平, 张焕, 张洋洋, 兰智翔. 响应面法优化秀珍菇多糖提取工艺及初步结构分析[J]. 天津农学院学报, 2024, 31(2): 38-44.
[4]	章阳, 陆贺港, 游鹏智, 李晓雁, 黄海东. 菌株ZYRH-19的筛选鉴定及其合成韦兰胶的特性研究[J]. 天津农学院学报, 2024, 31(1): 36-40.
[5]	李香香, 王锐, 史冰洋, 邓茗心, 王耀康, 徐晓萍. 紫甘蓝色素的提取及其口红研制[J]. 天津农学院学报, 2023, 30(6): 6-10.
[6]	张焕, 张平平, 李想, 仝晓辉, 王丰, 赵晨晨. 酶解对芦笋老茎中可溶性膳食纤维与抗氧化活性的影响[J]. 天津农学院学报, 2023, 30(6): 11-15.
[7]	陈斌, 郁二蒙, 孙金辉. 天然植物及其提取物对水产动物品质影响研究进展[J]. 天津农学院学报, 2023, 30(5): 67-73.
[8]	石禾云, 张娅, 吴雪娇, 王超, 徐咏全, 张军. 黑茶香气成分研究进展[J]. 天津农学院学报, 2023, 30(5): 74-81.
[9]	陈含兴, 戴文婕, 刘黎瑶, 王庆奎, 丛方地. 柚皮中总黄酮粗提物的提取方法研究[J]. 天津农学院学报, 2023, 30(2): 49-53.
[10]	杨宗芬, 王敏, 王贞利, 王海凤, 王俊斌. 冰菜多糖提取物的抗氧化性及抑菌活性研究[J]. 天津农学院学报, 2023, 30(1): 1-5.
[11]	柴嫚青, 李香香, 王锐, 张静静, 田琳, 徐晓萍. 天然植保剂大蒜素的提取及保鲜效果研究[J]. 天津农学院学报, 2022, 29(4): 5-12.
[12]	葛仑华, 江博赟, 孙敬锋, 吕爱军, 胡秀彩, 陈丽梅. 三种DNA提取方法对半滑舌鳎肠道菌群高通量测序结果的影响[J]. 天津农学院学报, 2022, 29(3): 29-35.
[13]	魏雅婷, 张进, 潘静, 李照杰, 杨红澎. 复合酶提取豆粕多糖的工艺研究[J]. 天津农学院学报, 2022, 29(2): 27-31.
[14]	许贤美, 蔡锋隆, 吴凤明, 李留安, 张建斌. 透析法制备普鲁兰多糖纳米粒子的研究[J]. 天津农学院学报, 2021, 28(4): 23-26.
[15]	郭怡, 李毅腾, 吴海清, 王步江, 肖萍, 刘金福. 苦瓜皂苷与南瓜多糖或苦荞黄酮联合作用对高脂血症大鼠糖脂代谢的影响[J]. 天津农学院学报, 2021, 28(2): 51-55.