灵芝发酵麸皮粗多糖的组成及抗氧化活性分析

为研究灵芝发酵麸皮粗多糖组成及抗氧化活性，对比分析了灵芝发酵前后麸皮粗多糖的体外抗氧化活性和组分，并通过高效液相色谱、傅里叶红外光谱初探灵芝发酵麸皮粗多糖的结构。结果表明:灵芝发酵麸皮粗多糖（GWBP）在4.0 g/L浓度下的DPPH、羟基自由基清除率和还原力分别为91.37%、95.74%和0.92，显著高于未发酵麸皮粗多糖（WBP）（P<0.05）。GWBP组分中黄酮、多酚、蛋白含量分别为5.41、12.74和206.41 mg/g，显著高于WBP（P<0.05）。GWBP是一种吡喃糖，主要由葡萄糖、木糖和核糖等组成，分子量为4.172×103 Da。灵芝液态发酵可以提高麸皮粗多糖的抗氧化活性，改变粗多糖的组成成分。本研究为灵芝发酵麸皮粗多糖天然抗氧化的开发提供参考。

Composition and Antioxidant Activity Analysis of Crude Polysaccharide from Ganoderma lucidum Fermented Wheat Bran

To study the composition and antioxidant activity of crude polysaccharide from Ganoderma lucidum fermented wheat bran, antioxidant activities in vitro and components of wheat bran crude polysaccharide were compared before and after Ganoderma lucidum fermentation. The structure of crude polysaccharide from Ganoderma lucidum fermented wheat bran was preliminary studied by HIGH performance liquid chromatography and Fourier transform infrared spectroscopy. Result showed that DPPH radical scavenging, hydroxyl radical scavenging and reducing power of crude polysaccharide from Ganoderma lucidum fermented wheat bran (GWBP) at 4.0 g/L concentration were 91.37%, 95.74% and 0.92, respectively, which were significantly higher than unfermented wheat bran crude polysaccharide (WBP) (P<0.05). The content of flavone, polyphenol and protein in GWBP were 5.41, 12.74 and 206.41 mg/g, respectively, which were significantly higher than those in WBP(P<0.05). GWBP was a pyranose, which was mainly composed of glucose, arabinose, xylose, ribose and so on. The molecular weights of GWBP was 4.172×103 Da. Liquid fermentation of Ganoderma lucidum improved the antioxidant activity and changed the composition of wheat bran crude polysaccharide. This study laid a foundation for the development of natural antioxidant of Ganoderma lucidum fermented wheat bran crude polysaccharide.