干巴菌菌丝体多糖的制备及多糖水解特性研究

摘要/Abstract

摘要： 培养基优化实验表明，马铃薯葡萄糖培养基是干巴菌的最适产糖培养基，菌丝体产量和菌丝体多糖产量分别可达7.56 g/L和0.42 g/L。采用Plackett-Burman及响应面实验优化干巴菌多糖的提取工艺，结果表明，极显著影响因素及其最优条件为：超声功率为400 W、超声时间为10 min、醇沉倍数为3倍，优化后多糖得率可达6.98%。体外抗氧化实验证明，干巴菌多糖具有良好的抗氧化活性，并且酶水解（纤维素酶、蜗牛酶）和酸水解（硫酸）均可使多糖的抗氧化能力显著增强。采用逐级酸水解结合柱前衍生高效液相色谱法分析多糖结构，其单糖残基分布规律为：支链末端残基由半乳糖和少量甘露糖构成；半乳糖大多分布于支链外侧及支链末端；葡萄糖是主要单糖组分，主要分布于主链及支链内侧；甘露糖主要分布于支链内侧。本研究为酶水解及酸水解方法在多糖领域中的应用及干巴菌多糖的资源开发奠定了理论基础。

关键词: 干巴菌, 菌丝体多糖, 提取工艺, 酸解, 酶解, 抗氧化

Abstract: The medium optimization experiment showed that the potato glucose medium was the optimal sugar-producing medium for Thelephora ganbajun Zang, and the mycelial yield and mycelial polysaccharide yield were 7.56 g/L and 0.42 g/L, respectively. Plackett-Burman and response surface experimental design methods were used to optimize the extraction process of T. ganbajun Zang polysaccharides. The extremely significant factors and the optimal conditions were as follows: ultrasonic power was 400 W, ultrasonic time was 10 min and alcohol precipitation multiple was 3 times. Under optimized conditions, the yield of polysaccharides can reach 6.98%. The results of in vitro antioxidant experiments showed that T. ganbajun Zang polysaccharides have a strong antioxidant capacity, and the hydrolysis of the enzyme (cellulase, snail enzyme) and acid (sulfuric acid) can significantly enhance the antioxidant capacity of the polysaccharide. The structure of polysaccharides was analyzed by stepwise acid hydrolysis combined with pre-column derivatization high performance liquid chromatography. The distribution rule of monosaccharide residues was as follows: The terminal residues of branches were composed of galactose and a small amount of mannose; Galactose was mostly distributed on the outer side of the branches and at the end of the branches; Glucose was the main monosaccharide component, and it was mainly distributed in the main chain and the inside of the branches; Mannose was mainly distributed inside the branches. This study laid a theoretical foundation for the application of enzymatic hydrolysis and acid hydrolysis in the field of polysaccharides and the development of resources for T. ganbajun Zang polysaccharides.

Key words: Thelephora ganbajun Zang, mycelia polysaccharide, extraction process, acid hydrolysis, enzymatic hydrolysis, antioxidant activity

中图分类号:

TS201.2

郑岚马耀宏孟庆军王丙莲杨俊慧刘庆艾彭耀韩芳. 干巴菌菌丝体多糖的制备及多糖水解特性研究[J]. 食品科学, 0, (): 0-0.

Lan Zheng YaoHong MA. Study on Preparation of Mycelia Polysaccharide From Thelephora ganbajun Zang and Hydrolysis Characteristics of Polysaccharide[J]. FOOD SCIENCE, 0, (): 0-0.

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