【摘要】 对白灵菇子实体与菌丝体的多糖提取工艺及多糖抗氧化性质进行了研究.子实体多糖提取工艺为:超声波处理时间15 min,热水温度90℃,提取时间1.5 h,醇沉浓度60%,菌丝体多糖提取工艺为:超声波提取时间15 min,热水温度95℃,提取时间2 h,醇沉浓度80%.子实体与菌丝体粗多糖对氧自由基的清除活性均不高,对羟基自由基清除活性比较高,且随着浓度的增高,清除羟基自由基的能力不断上升,呈一定的剂量-效应关系.更多还原

【Abstract】 The study is carried out on extracting technology and the antioxidative properties of crude polysaccharides from the fruit body and mycelium of Pleurutus nebrodensis.The fruit body’ s is that the supersonic wave time is 15min,the hot water temperature is 90℃,the extracting time is 1.5 hours and the alcohol consistence is 60%.The mycelium’s is that the supersonic wave time is 15min,the hot water temperature is 95℃,the extracting time is 2 hours,and the alcohol consistence is 80%.The antioxidative properties are that scavenging O₂^-·activity of crude poly- saccharides is not high,but scavenging·OH activity is very strong.The consistent of crude poly- saccharides is higher,the scavenging O₂^-·activity is stronger.更多还原