【摘要】：采用十六烷基三甲基溴化銨(CTAB)法,制備出芽短梗霉酸性多糖,并比較了其與普魯蘭多糖的溶解性與抗氧化活性。經(jīng)過(guò)單因素實(shí)驗(yàn)與正交實(shí)驗(yàn)確定制備出芽短梗霉產(chǎn)酸性多糖的最佳工藝條件為:質(zhì)量濃度3%的CTAB溶液與初始多糖溶液體積比1∶1,初始多糖溶液質(zhì)量濃度7%,沉淀12 h。該條件下,出芽短梗霉產(chǎn)生的酸性多糖得率為5.01%。該方法保持了出芽短梗霉酸性多糖與普魯蘭多糖的結(jié)構(gòu)完整性,為該多糖的后續(xù)研究提供參考。酸性多糖與普魯蘭多糖性質(zhì)比較實(shí)驗(yàn)結(jié)果表明,出芽短梗霉產(chǎn)生的中性普魯蘭多糖易溶于水,酸性多糖微溶于水;二者的抗氧化活性在0~1 mg/m L范圍內(nèi)無(wú)顯著性差異,其還原能力、對(duì)超氧陰離子自由基以及羥基自由基清除作用均隨溶液濃度的提高而增加,為出芽短梗霉酸性多糖的進(jìn)一步開(kāi)發(fā)與應(yīng)用提供理論參考。
[Abstract]:Using cetyltrimethylammonium bromide (cetyltrimethylammonium bromide) (CTAB) method, the acid polysaccharide was prepared and its solubility and antioxidation activity were compared with pullulan polysaccharide. Through single factor experiment and orthogonal experiment, the optimum technological conditions of producing acidic polysaccharide were as follows: the volume ratio of CTAB solution to initial polysaccharide solution was 3%, the mass concentration of initial polysaccharide solution was 7%, the precipitation time was 12 h, the initial polysaccharide concentration was 7%, and the initial polysaccharide solution was precipitated for 12 h. Under these conditions, the yield of acid polysaccharide produced by P. grandiflorum was 5.01%. This method can keep the structure integrity of acid polysaccharide and pullulan polysaccharide of P. grandiflorum, and provide reference for the follow-up study of this polysaccharide. The properties of acid polysaccharide and pullulan were compared. The results showed that the neutral pullulan produced by P. grandiflorum was easily soluble in water, and the acid polysaccharide was slightly soluble in water. There was no significant difference in antioxidant activity between the two groups in the range of 0 ~ 1 mg/m / L, but their reduction ability and scavenging effect on superoxide anion radical and hydroxyl radical increased with the increase of solution concentration. It provides a theoretical reference for the further development and application of acid polysaccharide from P. grandiflorum.
【作者單位】： 江南大學(xué)食品學(xué)院;
【分類號(hào)】：TS201.2

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