紫丁香蘑粗多糖的体外抗氧化活性研究
The Antioxidant Activity of Crude Polysaccharide in Lepista nuda
李男男 1李环明 1薛春梅 2赵永勋 1李佳琳 1杜春梅 2李丽 1靖桂云1
作者信息
- 1. 佳木斯大学生命科学学院,黑龙江佳木斯 154007
- 2. 佳木斯大学生命科学学院,黑龙江佳木斯 154007;佳木斯大学应用微生物研究所,黑龙江佳木斯 154007
- 折叠
摘要
[目的]研究紫丁香蘑菌丝体粗多糖的抗氧化活性.[方法]采用微波辅助法提取紫丁香蘑菌丝体粗多糖,采用固液分离及离心法提取发酵液粗多糖,采用DPPH法、水杨酸比色法和邻苯三酚自氧化法等研究粗多糖清除自由基能力的变化.[结果]菌丝体粗多糖和发酵液粗多糖均具有较强的抗氧化能力,但2种粗多糖的抗氧化能力有差异;菌丝体粗多糖清除自由基的能力高于发酵液粗多糖,在特定浓度范围内,随着多糖浓度的增加,其抗氧化能力也随之增强,且呈量效依赖关系.[结论]菌丝体粗多糖和发酵液粗多糖均具有抗氧化能力,但菌丝体粗多糖抗氧化能力强于发酵液粗多糖.
Abstract
[Objective]To study the antioxidant activity of crude polysaccharide in Lepista nuda mycelium.[Method]The mycelium polysaccharide of Lepista nuda was extracted by microwave-assisted method.The crude polysaccharide of fermentation broth was extracted by solid-liquid separation and centrifugation.The change in the capacity of crude polysaccharide scavenges free radical with the methods of DPPH,salicylic acid colorimetry and three phenol autoxidation was determined.[Result]The crude polysaccharide of mycelium and fermentation broth both had stronger antioxidant ability.However,the antioxidant capacity of two kinds of crude polysaccharide was different;The ability of scavenging free radical of polysaccharide from mycelium was stronger than that of polysaccharide in fermentation broth.In a certain range of concentration,if the concentration of polysaccharide increased its antioxidant capacity also increased,which was dose-dependent.[Conclusion]The crude polysaccharide of mycelium and fermentation broth both had stronger antioxidant ability,and the former was stronger than the latter.
关键词
紫丁香蘑/粗多糖/抗氧化活性/自由基Key words
Lepista nuda/Crude polysaccharide/Antioxidant activity/Free radical引用本文复制引用
基金项目
黑龙江省教育厅科学技术面上项目(12531696)
佳木斯大学科技青年基金(Sq2013-029)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据