| 金针菇液体发酵培养基优化及其胞外多糖抗氧化活性研究 |
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| 引用本文： | 胡荣康,陈岚彬,吴林秀,黄梓芮,吕旭聪,刘斌.金针菇液体发酵培养基优化及其胞外多糖抗氧化活性研究[J].福建农业学报,2017(9):975-980. |
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| 作者姓名： | 胡荣康 陈岚彬 吴林秀 黄梓芮 吕旭聪 刘斌 |
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| 基金项目： | 国家科技支撑计划子课题，福建省科技重大专项，福建省科技厅区域发展项目 |
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| 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%。
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Optimizing Culture Medium and Antioxidant Activity of Extracellular Polysaccharides in Liquid Fermentation of Flammulina velutipes |
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| Abstract: | 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,KH2PO4,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 peptone＞KH2PO4 ＞fruit/vegetable juices＞glucose;(b) the medium containing 2.46％ glucose,0.5％ peptone,0.1％ KH2PO4 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％. |
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