血红铆钉菇多糖超声微波联合提取工艺优化及其抗氧化活性

本文主要研究超声微波联合提取法提取血红铆钉菇最佳工艺条件及其抗氧化活性。通过单因素结合响应面试验,以多糖得率为衡量指标,确定超声微波联合提取法提取血红铆钉菇多糖的最佳工艺条件,并与传统水提法和超声提取法所得多糖的抗氧化活性进行比较分析,从而探究3种提取方法对多糖提取效果的影响。结果表明:超声微波联合提取法提取血红铆钉菇多糖的最佳提取工艺条件为:超声时间8 min、微波时间6 min、微波温度92 ℃、液料比29:1 mL/g,得率为8.69%±0.19%,与传统水提法相比,得率提高12.89%,时间缩短88.33%;与超声提取法相比,得率提高8.63%,时间缩短30.00%;不同提取方法对·OH、DPPH·、ABTS⁺·、O₂^-·清除能力以及总还原力具有显著影响(P<0.05),3种提取方法所得多糖体外抗氧化活性由强至弱依次为:超声微波联合提取法>超声提取法>传统水提法。因此,采用超声微波联合提取法可明显提高血红铆钉菇多糖的抗氧化活性。

Optimization of Ultrasonic-Microwave Combined Extraction Process and Antioxidant Activity of Polysaccharides from Chroogomphus rutilus

In this paper, the best test conditions for extracting polysaccharides from Chroogomphus rutilus and its antioxidant activities were studied by ultrasonic-microwave extraction. Response surface experiment was used to optimize the ultrasonic-microwave extraction of Chroogomphus rutilus polysaccharides based on single factor experiments. The yield, extracting rate of Chroogomphus rutilus polysaccharides and antioxidant activities in vitro of Chroogomphus rutilus were compared with those obtained with traditional water extraction and ultrasonic extraction. The results indicated that the optimum conditions for the extraction of Chroogomphus rutilus polysaccharides by ultrasonic and microwave combined extraction were as follows:Ultrasonication time 8 min, microwave time 6 min, microwave temperature 92℃, and ratio of liquor to solvent 29:1 mL/g. The predicted value was 8.69%±0.19%. Compared with the traditional water extraction method, the extraction rate increased by 12.89% and the time reduced by 88.33%. Compared with the ultrasonic extraction method, the extraction rate increased by 8.63% and the time reduced by 30.00%. Different extraction methods had significant effects on hydroxyl radical scavenging rate, ABTS free radical scavenging rate, DPPH free radical scavenging rate, superoxide anion scavenging rate and reducing capacity. The antioxidant activities of the polysaccharides obtained by the three extraction methods in order from strong to weak was:The ultrasonic-microwave combined extraction method, ultrasonic extraction method, traditional water extraction method. Therefore, the use of ultrasonic and microwave combined extraction method could significantly improve the antioxidant activity of the polysaccharide of Chroogomphus rutilus.