四种食用菌复合多糖体外协同抗氧化活性研究

摘要

对食用菌(猴头菇、杏鲍菇、香菇、平菇)进行液体发酵,获取菌丝,分别提取其菌丝多糖,对4种发酵菌丝中多糖清除DPPH自由基及还原力进行测定,并将4种菌丝多糖按不同比例进行复合(分别为方案1猴头菇多糖:平菇多糖:香菇多糖:杏鲍菇多糖=1:1:1:1、方案2猴头菇多糖:平菇多糖:香菇多糖:杏鲍菇多糖=4:3:2:1、方案3猴头菇多糖:平菇多糖:香菇多糖:杏鲍菇多糖=5:4:3:2),研究复合多糖的抗氧化活性.结果表明,4种菌丝多糖均具有一定的还原能力及清除DPPH自由基的能力,其中猴头菇菌丝多糖的抗氧化活性最强,复合多糖方案2的抗氧化活性最好,而且明显高于食用菌单一多糖.%Edible fungi [Hericium erinaceus (Bull.) Per.,Pleurotus eryngii Quel.,Lentinus edodes(Berk.) Sing.,Pleurotus os-treatus]were fermented to obtain mycelium. Polysaccharide were extracted from the mycelium and determined the DPPH free radical scavenging and reducing power of the four polysaccharides. Four kinds of polysaccharide were mixed in different pro-portions (respectively programme 1:Hericium erinaceus (Bull.) Per.:Pleurotus ostreatus:Lentinus edodes (Berk.) Sing.:Pleurotus eryngii Quel.=1:1:1:1,programme 2:Hericium erinaceus (Bull.) Per.:Pleurotus ostreatus:Lentinus edodes (Berk.) Sing.:Pleurotus eryngii Quel.=4:3:2:1,programme 3:Hericium erinaceus (Bull.) Per.:Pleurotus ostreatus:Lentinus edodes (Berk.) Sing.:Pleurotus eryngii Quel.=5:4:3:2),and study the antioxidant activity of compound polysaccharide. The results showed that the four kinds of mycelial polysaccharides have certain reduction capacity and the ability of scavenging DPPH free radical. Among them,the antioxidant activity of Hericium erinaceus polysaccharide was the highest. The results showed that the antioxidant activity from programme 2 was the best, and was significantly higher than that of single polysaccharide.