摘要
应用响应面分析法考查葡萄糖、蛋白胨、KH2PO4、果蔬汁用量对金针菇液体发酵胞外多糖的影响,分析胞外多糖抗氧化活性。试验结果表明,对金针菇胞外多糖影响大小依次为:蛋白胨>KH2PO4>果蔬汁>葡萄糖,所确定的最优培养基质量分数为:葡萄糖2.46%,蛋白胨0.5%,KH2PO40.1%,果蔬汁15%,在此条件下胞外多糖质量浓度为0.83mg·mL^(-1)。通过测定金针菇液体发酵胞外多糖的抗氧化活性,证明金针菇胞外多糖对DPPH自由基和ABTS自由基都具有较强的清除作用,当胞外多糖质量浓度大于2mg·mL^(-1)时,其对DPPH自由基的清除率相比同质量浓度下的Vc要高;当胞外多糖质量浓度大于1.5mg·mL^(-1)时,其对ABTS自由基的清除率与同质量浓度下的Vc的清除率相近,达到99.87%。
A response surface experiment was conducted to optimize the fermentation of Flammulina velutipes for the extracellular polysaccharides（EPS）.Liquid media with varied amounts of glucose,peptone,KH_2PO_4,fruit and vegetable juices were used for the experimentation.At end of the process,the antioxidant activity of EPS in each liquid suspension was determined as the criterion for optimization.The results showed that（a）the effect of ingredients in medium on the antioxidant activity ranked as peptoneKH_2PO_4fruit/vegetable juicesglucose;（b）the medium containing 2.46% glucose,0.5% peptone,0.1% KH_2PO_4 and 15% fruit/vegetable juices produced the highest EPS in the suspension at 0.83 mg·mL^（-1）;（c）at concentrations exceeding 2 mg·mL^（-1）,EPS obtained from the fermentation exhibited a strong scavenging effect on DPPH and ABTS free radicals;（d）at a same concentration level,EPS had a greater DPPH free radical scavenging rate than Vc;and,（e）at concentrations higher than 1.5 mg·mL^（-1）,EPS exhibited a scavenging rate on ABTS free radicals similar to Vc,reaching 99.87%.
出处
《福建农业学报》
CAS
北大核心
2017年第9期975-980,共6页
Fujian Journal of Agricultural Sciences
基金
国家科技支撑计划子课题(2014BAD15B01)
福建省科技重大专项(2014NZ2002-1)
福建省科技厅区域发展项目(2016N3006)
关键词
金针菇
果蔬汁
抗氧化
胞外多糖
Flammulina velutipes
fruit and vegetable juice
antioxidant
extracellular polysaccharides
作者简介
胡荣康（1992-）,男,在读硕士生,研究方向：食品生物技术（Email：18750126626＠163.com）;通讯作者：刘斌（1969-）,男,教授,博士生导师,研究方向：食品生物技术（Email：liubin618＠hotmail.com）
