【摘要】 本研究主要从清除超氧阴离子自由基功能、清除羟自由基功能及抗DPPH自由基能力测试来评价香菇胞外多糖抗氧化功能。在浓度为0.30mg·m L-1条件下,香菇胞外多糖对羟自由基、DDPH自由基的清除率分别为76.23%和62.58%,而如果浓度为0.25mg·mL-1,香菇胞外多糖能将68.12%的超氧阴离子自由基清除。实验结论最终表明,其抗氧化能力比较突出。此外,对香菇胞外多糖的抑菌活性及其抑菌稳定性进行了研究。结果证实:酸碱度值如果处在5-9之间,香菇胞外多糖则全面存在着抑菌活性,其中最强抑菌活性发生在酸碱度值pH=6时。结果证实,该菌株的酸碱抑菌谱比较广。而且这种香菇胞外多糖的热稳定性能较好,121℃条件下30min处理,抑菌活性依然不会受到明显影响。香菇胞外多糖的生化特征良好,有效奠定了其未来的发展与应用基础。更多还原

【Abstract】 Inspected the capability of antioxidation from L. edodes of exopolysaccharide though three kinds ofmethods were applied including DPPH and the ability of scavenging hydroxyl radical, Superoxide radical scav-enging activity. The results showed that L. edodes of exopolysaccharide had relatively better antioxidant capacity.Then studied the antibacterial activity of L. edodes of exopolysaccharide and its stability. The results show mush-room exopolysaccharide conditions at pH 5~9, have antibacterial activity, which is 6 in pH strongest antibacteri-al activity, indicating that the strain has a wide antibacterial spectrum of p H. Meanwhile, the mushroom exopoly-saccharide has good thermal stability, even at 121℃ for 30 min still has good antibacterial activity; in order to pro-vide reference basis for the further applications of exopolysaccharide from L. edodes.更多还原