冷杉侧耳多糖提取工艺优化及体外抗氧化活性

Optimization of extraction process and in vitro antioxidant activity of polysaccharide from Pleurotus abieticola

摘要:

【背景】冷杉侧耳（Pleurotus abieticola）是一种新型食药用真菌，具有潜在的经济价值。【目的】更好地开发利用冷杉侧耳中的多糖成分，挖掘潜在的功能性食品。【方法】采用响应面分析法对冷杉侧耳多糖的提取工艺进行优化，并通过设置不同浓度梯度的多糖和Vc （阳性对照）考察该多糖的1，1-二苯基-2-苦基肼自由基（1，1-diphenyl-2-picrylhydrazyl free radical，DPPH）、2，2'-联氮-双-3-乙基苯并噻唑林-6-磺硫（2，2'-azinobis-3-ethylbenzthiazoline-6-sulphonate，ABTS）和羟基自由基（hydroxyl radical，·OH）的清除能力及铁离子还原能力来评价冷杉侧耳多糖的体外抗氧化活性。【结果】最佳提取工艺：提取时间122.62 min，提取温度60.27℃，液料比28.87：1（体积质量比），在该条件下，冷杉侧耳纯多糖提取率达到极大值2.39%。该多糖在浓度为1 mg/mL时，DPPH自由基清除率为49.42%，ABTS自由基清除率为88.37%，羟基自由基清除率为19.87%，铁离子还原力为0.273。【结论】本研究为更高效地开发与利用冷杉侧耳多糖提供了理论依据，为进一步挖掘其生物活性及多糖产品打下了基础。

Abstract:

[Background] Pleurotus abieticola is a new species of edible and medicinal fungus with a potential economic value. [Objective] To well develop and utilize the polysaccharides in P. abieticola and develop potential functional foods. [Methods] The response surface methodology was employed to optimize the extraction process of P. abieticola polysaccharide. Furthermore, the in vitro antioxidant activities of the polysaccharide at different concentrations and Vc (positive control) were evaluated by measuring the activities in scavenging 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH), 2,2'-azinobis-3-ethylbenzthiazoline-6-sulphonate (ABTS), hydroxyl radicals (·OH) and reducing iron ions. [Results] The extraction process was optimized as extraction at a liquid-to-solid ratio of 28.87:1 (mL:g) and 60.27℃ for 122.62 min, under which the extraction rate of pure polysaccharide from P. abieticola reached a maximum value of 2.39%. The polysaccharide at the concentration of 1 mg/mL showed the DPPH, ABTS, and ·OH scavenging rates of 49.42%, 88.37%, and 19.87%, respectively, and the iron ion reducing power of 0.273. [Conclusion] This study provides a theoretical basis for the efficient development and utilization of P. abieticola polysaccharide and lays a foundation for further research on the polysaccharide bioactivity and development of polysaccharide products.