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投稿时间：2018-07-23
投稿时间：2018-07-23
中文摘要: 以杏鲍菇为原料，通过水提法提取杏鲍菇多糖（Pleurotus eryngii polysaccharide，PEP），研究杏鲍菇多糖锌螯合物（Pleurotus eryngii polysaccharides-zinc（II）chelate，PEP-Zn）的制备工艺。以螯合率为指标，研究螯合时间、螯合温度和螯合pH值对螯合率的影响，进一步采用响应面试验设计对PEP-Zn的制备工艺进行优化，通过测定DPPH自由基、羟基自由基（·OH）和超氧阴离子自由基（O2-·）的清除能力，对PEP和PEP-Zn的抗氧化活性进行评价。结果表明：PEP-Zn最佳制备工艺条件为，螯合时间3.73 h，螯合温度58.5℃，螯合pH值为4.29，在该条件下，PEP-Zn螯合率可达64.3%。抗氧化活性结果表明：PEP-Zn与PEP相比，对·OH和O2-·的清除作用显著增强，对DPPH自由基的清除作用减弱。
Abstract:Abstract：Pleurotus eryngii was used as raw material.Pleurotus eryngii polysaccharides （PEP）was extracted by water.The preparation technology of Pleurotus eryngii polysaccharides-zinc（II）chelate （PEP-Zn）was investigated.Chelation rate was index，effect of chelating time，chelating temperature and chelating pH on the chelation rate was investigated.Response surface methodology was used to optimize the preparation technology of PEP-Zn.The antioxidant activies of PEP and PEP-Zn were evaluated by measuring scavenging abilitity of DPPH free radicals，hydroxyl radicals（·OH）and superoxide anion radicals（O2-·）.The results showed that the optimal preparation technology of PEP-Zn was as follows：Chelating time was 3.73 h.Chelating temperature was 58.5℃.Chelating pH was 4.29.Under the optimal preparation technology，the chelation rate of PEP-Zn could reach 64.3%.The results of antioxidant activities showed that compared with PEP，the scavenging abilty of PEP-Zn against hydroxyl radicals and superoxide anion radicals enhanced，but the ability of scavenging DPPH free radicals weakened.
文章编号：201904019 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| GU Bing-fei，ZHAO Yuan-yuan，CHEN Yi-yong | School of Biology and Food Engineering，Changshu Institute of Technology，Changshu 215500，Jiangsu，China |
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