发酵金针菇菇根多糖提取、结构及抗氧化活性

为探究发酵对金针菇菇根多糖提取、结构及抗氧化活性的影响,首先将金针菇菇根进行固态厌氧发酵,然后分别提取普通菇根和发酵菇根的多糖,研究pH值、超高压压力和超高压时间对得率的影响,并用响应面法优化,最后分析2种多糖的结构及抗氧化活性.结果 表明,发酵使金针菇菇根多糖提取得率提高9.13％;相比普通菇根多糖,发酵菇根多糖呈板...

Extraction,Structure and Antioxidant Activity of Polysaccharide from Fermented Flammulina Velutipes Root

To explore the effect of fermentation on the extraction,structure and antioxidant activity of Flammulina velutipes root polysaccharides (FVRP),this experiment took Flammulina velutipes root (FVR) for solid anaerobic fermentation first,and then extracted polysaccharides from FVR and fermented Flammulina velutipes root (FFVR) respectively,studied the effect of pH,ultra-high pressure and ultra-high pressure time on yield of FVRP,with response surface design to optimize;finally,the structure and antioxidant activity of polysaccharides were analyzed.The results showed that fermentation increased the yield of polysaccharides by 9.13%.Compared with FVRP,fermented Flammulina velutipes root polysaccharide (FFVRP) were in the form of plate,whose molecular aggregation was enhanced,and the monosaccharide composition ratio was changed,among which the mannose ratio was significantly increased.The antioxidant activity of FFVRP was higher than FVRP at the same concentration,and the higher the concentration,the greater the difference was.Therefore,fermentation could improve the extraction rate of FVRP and enhance its antioxidant activity by changing the structure and monosaccharide composition ratio.