摘要
香菇多糖具有抗氧化、抗菌、增强免疫力等多种生物活性,具有很高的药用价值和研究价值。文章通过微波辅助进行多糖的提取,运用响应面法优化提取活性成分,并制备香菇多糖β-环糊精微胶囊,延缓香菇多糖释药速度,最大限度地发挥其生物活性。得出最佳提取工艺条件为料液比1∶40、微波功率119 W、微波提取时间4 min。微胶囊的最佳制备工艺为乳化剂添加量0.38%、包埋时间39 min、固形物质量浓度19.5 g/dL。所制备的微胶囊对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌的抑制作用较强。DPPH自由基清除率达65.4%,羟自由基清除率达57.20%,具有较好的抗氧化性。抑菌活性与抗氧化活性与香菇多糖相比有增幅作用。结果表明,通过微波获得的香菇多糖制作的微胶囊作为新型天然抗菌抗氧化剂来使用具有巨大潜力。
Lentinan has various biological activities such as antioxidation, antibiosis and enhancing immuneity, and has very high medicinal and research values. In this paper, the extraction of polysaccharides is carried out through microwave-assisted extraction, extraction of active components is optimized by response surface methodology, and β-cyclodextrin microcapsules of lentinan are prepared to delay the release rate of lentinan and maximize their biological activities. It is determined that the optimum extraction process conditions are solid-liquid ratio of 1∶40, microwave power of 119 W and microwave extraction time of 4 min. The optimum preparation process of microcapsules is emulsifier addition amount of 0.38%, embedding time of 39 min and solid mass concentration of 19.5 g/dL. The prepared microcapsules show strong inhibitory effects on S. aureus, B. subtilis and E. coli. DPPH radical scavenging rate reaches 65.4% and hydroxyl radical scavenging rate reaches 57.20%, and the microcapsules have good antioxidant properties. The antibacterial activity and antioxidant activity have an increasing effect compared with lentinan. The results show that the microcapsules prepared with lentinan obtained through microwave have great potential to be used as a new natural antibacterial antioxidant.
作者
何皎
孙晓菲
潘琳
田慧敏
陈霞
HE Jiao;SUN Xiao-fei;PAN Lin;TIAN Hui-min;CHEN Xia(Henan Engineering Technology Research Center of Food Microorganisms,Key Laboratory of Microbial Resources Development and Utilization of Henan University of Science and Technology,School of Food and Biological Engineering,Henan University of Science and Technology,Luoyang 471023,China)
出处
《中国调味品》
CAS
北大核心
2023年第2期71-75,共5页
China Condiment
基金
河南省大学生创新创业训练计划项目(202010464001)。
关键词
香菇多糖
微波
抑菌性
抗氧化
lentinan
microwave
antibiosis
antioxidation
作者简介
何皎(1996-),男,硕士研究生,研究方向:生物活性物质的抑菌抗氧化;通信作者:孙晓菲(1982-),女,副教授,博士,研究方向:农产品干燥。
