猴头菇多糖的乙酰化修饰及其抗氧化活性研究

以猴头菇为原料,采用传统水提法提取猴头菇多糖,并制备乙酰化猴头菇多糖。以乙酰基取代度为实验指标,研究料液比(即多糖与乙酸酐的比例(g/mL))、反应时间和反应温度对HEP乙酰化修饰取代度的影响。在单因素实验的基础上,通过响应面实验设计对乙酰化实验的工艺参数进行优化,并比较修饰前后HEP的抗氧化活性。结果表明,HEP乙酰化的最佳工艺条件为:料液比为1:34 g/mL,反应时间3 h,反应温度30 ℃,在此条件下测得猴头菇多糖乙酰化的取代度为0.609,与修饰前的HEP相比,A-HEP的抗氧化性均有显著提高。乙酰化修饰是一种能够有效提高猴头菇多糖抗氧化活性的一种方法。

Acetylation modification of polysaccharides from Hericium erinaceus and its antioxidant activity

Hericium erinaceus(HE)was used as raw materials. Polysaccharides from Hericium erinaceus(HEP)was extracted by water. Acetylation of polysaccharides from Hericium erinaceus(A-HEP)were prepared.The degree of substitution was used as index,the effect of the ratio of polysaccharides to acetic anhydride(g/mL),reaction temperature and time on the degree of substitution of polysaccharide was studied. Based on single factor experiment,response surface experiments with Box-Behnken design for the optimization of acetylation process were adopted. Antioxidant activity of HEP and A-HEP was discussed.The optimal conditions of A-HEP were as follows:Material liquid ratio of 1:34 (g/mL),reaction time of 3 h and reaction temperature of 30 ℃.Under the optimum process conditions,the degree of A-HEP substitution was 0.609.Compared with the unmodified HEP,the oxidation resistances of A-HEP were improved. Acetylation modification was a method that could effectively improve the antioxidant activity of HEP.