【摘要】 探究香菇菜中多糖超声波提取工艺及其加工方式对多糖抗氧化活性的影响。采用单因素试验及响应面法优化香菇菜中多糖超声波提取工艺,通过对DPPH·、·OH、ABTS~+·这3种自由基清除能力评价多糖的体外抗氧化活性,并利用红外光谱表征多糖的结构。结果表明,在液料比50︰1 mL/g、超声波时间60 min、超声波温度50℃、超声波功率400 W条件下,多糖提取得率为6.18%。多糖对DPPH·、·OH和ABTS~+·这3种自由基均有较好的清除能力。高温炒制加工方式降低多糖对·OH清除能力,但对DPPH·、ABTS~+·清除能力影响不大。经红外光谱鉴定,香菇菜中提取的多糖与香菇柄中提取的多糖红外光谱特征基本一致,说明香菇菜高温加工方式对多糖结构影响不大。试验结果为食品基质中多糖提取工艺优化和抗氧化活性评价提供参考。更多还原

【Abstract】 The ultrasonic extraction process and the effects of processing method on the antioxidant activity of polysaccharide from Lentinula edodes stipe sauce(LSSP) were studied.The ultrasonic extraction process of LSSP was optimized by single factor experiments and response surface analysis,the antioxidant activity in vitro was determined by DPPH·,·OH and ABTS~+·three free radical scavenging capacities,and the polysaccharide structure was characterized by infrared spectroscopy.The optimum extraction conditions with an extraction yield of 6.18% for LSSP were obtained as follows:liquid-solid ratio 50︰1 mL/g,ultrasonic time 60 min,ultrasonic temperature 50 ℃,and ultrasonic power 400 W.The results of scavenging free radicals showed that LSSP had good scavenging ability to DPPH·,·OH and ABTS~+·.The high-temperature frying processing method reduced the ·OH scavenging ability of polysaccharides,but had little effect on DPPH· and ABTS~+· scavenging ability.The infrared spectrum identification showed that the infrared spectrum characteristics of polysaccharides extracted from Lentinula edodes stipe sauce and Lentinula edodes stipe were basically the same,indicating that the high-temperature frying processing method had little effect on the structure of polysaccharides.The study provided a reference for the optimization of polysaccharide extraction process and evaluation of antioxidant activity in food matrix.更多还原