响应面法优化微波萃取血红铆钉菇多糖及抗氧化活性研究

本文通过微波萃取技术优化血红铆钉菇多糖提取的最佳工艺，并研究其抗氧化活性。具体采用响应面分析法优化微波萃取血红铆钉菇多糖的提取工艺、Sevage法去除血红铆钉菇粗多糖中的蛋白质、DPPH法评价血红铆钉菇多糖的体外抗氧化活性。选取液料比、微波功率、微波温度和微波时间为响应面分析法的4个工艺参数因素，分析其对多糖得率的影响，采用 Design-Expert 软件对试验数据进行二次响应面分析。最终得到最优提取工艺条件为：微波时间15.33 min、微波温度88.94℃、微波功率621.49 W、液料比53.22: 1 (mL/g)，此时多糖得率可达到15.01%。经过6次Sevage法去除血红铆钉菇粗多糖中的蛋白质，蛋白质去除率可达到97%。纯化后的血红铆钉菇多糖对DPPH自由基的清除率达到最高77%。结果显示，微波萃取技术提取血红铆钉菇多糖技术可行，所提多糖具有较好的抗氧化活性。

Optimization of the Microwave Extraction Condition and Antioxidant Activity of Polysaccharides from Chroogomphidius Viscidus Using Response Surface Analysis

To optimize the condition of microwave extracting Chroogomphidius viscidus polysaccharides (CVP) and evaluate the antioxidant activity of CVP. Response surface methodology was used to optimize the extraction process of polysaccharides extracted from Chroogomphidius viscidus, sevage was used to remove proteins from the crude polysaccharides of Chroogomphidius viscidus, and DPPH was used to evaluate the antioxidant activity of CVP in vitro. Selecting the ratio of liquid to material, microwave power, microwave temperature and microwave time as the four parameters of the response surface analysis method, and analyzing its influence on the yield of polysaccharides, using the Design-Expert software for the second response surface analysis of the test data. The optimum extraction process conditions were as follows: microwave time 25 min, microwave temperature 70°C, microwave power 780 W, liquid-to-feed ratio 30:1, and polysaccharide yield reached 15.00%. After 6 times sevage removal of protein in the crude polysaccharide of Chroogomphidius viscidus, the protein removal rate can reach 97%. The highest scavenging rate of the purified CVP on DPPH free radical can reach 77%. Microwave extraction technology is suitable in the extraction of CVP, and CVP shows a stronger antioxidant capacity.