黑木耳中多糖和类黄酮的隔氧提取及其协同抗氧化作用

摘要

采用隔氧与超声波辅助相结合方式提取黑木耳中多糖和类黄酮,研究复配比例、复配液浓度、降温过程和反应时间对DPPH自由基和羟自由基清除能力的影响,并评价黑木耳多糖与类黄酮的协同抗氧化作用.结果表明,隔氧超声提取的黑木耳多糖和类黄酮含量较高,分别为3.85％和4.2 mg/100 g,两者抗氧化能力均显著(p＜0.05)高于有氧超声提取法.黑木耳多糖和类黄酮复配比例为7∶3时,复配液对DPPH自由基清除率达到95％,对羟自由基清除率为62％.黑木耳多糖和类黄酮复配液浓度、反应时间与DPPH自由基清除能力显著正相关(p＜0.05).复配液浓度、反应温度与羟自由基清除能力显著正相关(p＜0.05).黑木耳多糖和类黄酮复配品可提高对DPPH自由基和羟自由基清除效率,具有协同抗氧化作用.%The effects of compound ratio,solution concentration,cooling process and reaction time on the scavenging ability of DPPH free radical and hydroxyl radical by polysaccharides and flavonoids from Auricularia auricula were studied using ultrasonic extraction with oxygen resistant.The results showed that the content of polysaccharides and flavonoids from Auricularia auricula were 3.85％ and 4.2 mg/100 g respectively,and the antioxidant ability of the products was higher than antioxidants from aerobic ultrasonic extraction(p ＜ 0.05).The optimal compound ratio of polysaccharides and flavonoids from Auricularia auricula was 7∶ 3,and the DPPH free radical and hydroxyl radical scavenging capacity of mixture were 95％ and 62％ respectively.The significant positive correlation existed in solution concentration,reaction temperature and DPPH free radical scavenging ability(p ＜ 0.05),and in solution concentration,reaction temperature and hydroxyl radical scavenging ability of Auricularia auricula anthocyanins and polysaccharides complex (p ＜ 0.05).The polysaccharides and flavonoid from Auricularia auricula had synergistic antioxidant to increase scavenging efficiency of DPPH free radical and hydroxyl radical.