GAO Min,SHANG Xueyu,WANG Zixuan,et al.Correlation Between Chemical Composition and Antioxidant Activity of Polysaccharides From Stropharia rugosoannulata in Different Cultivation Substrates[J].Northern Horticulture,2023,(10):121-128.[doi:10.11937/bfyy.20224139]
不同栽培基质大球盖菇子实体多糖化学组成及抗氧化活性相关性研究
- Title:
- Correlation Between Chemical Composition and Antioxidant Activity of Polysaccharides From Stropharia rugosoannulata in Different Cultivation Substrates
- 文献标志码:
- A
- 摘要:
- 以大球盖菇为试材，采用水提醇沉法提取了7种不同栽培基质的大球盖菇子实体多糖，检测其化学组成及抗氧化活性，并进行相关性分析，研究了不同栽培基质对大球盖菇子实体多糖及其抗氧化活性相关性的影响，以期明确不同基质栽培大球盖菇多糖的化学组成及抗氧化活性的相关性。结果表明：大球盖菇子实体多糖清除DPPH自由基能力与还原糖含量呈正相关，与其它成分相关性不显著，清除羟自由基能力与还原糖、糖醛酸含量呈负相关；清除超氧自由基能力与蛋白质含量呈正相关，与其它成分相关性不显著；相关性均达到显著水平（P<0.05）。栽培基质影响了大球盖菇子实体多糖的化学组成及抗氧化活性，其中还原糖、蛋白质含量越高其抗氧化能力越强；总糖、多糖、糖醛酸对抗氧化能力影响较弱。
- Abstract:
- The Stropharia rugosoannulata was used as the test material,seven polysaccharides from different cultivation substrates were extracted from Stropharia rugosoannulata by water extraction alcohol precipitation method,their chemical composition and antioxidant activity were detected,and correlation analysis was conducted.The influence of different cultivation substrates on the correlation between polysaccharide and antioxidant activity of fruiting body of mushroom were studied,in order to clarify the correlation of chemical composition and antioxidant activity of polysaccharides from Stropharia rugosoannulata in different cultivation substrates.The results showed that the scavenging ability of DPPH free radical was positively correlated with the content of reducing sugar but had no significant correlation with other components,while this ability for hydroxyl free radical was negatively correlated with the content of polysaccharides and uronic acid.The scavenging ability of superoxide radical was positively correlated with protein content but not significantly correlated with other components.The cultivation substrate affected the chemical composition and antioxidant activity of polysaccharides from fruiting body of mushroom.More the reducing sugar and protein content were higher,stronger was the antioxidant activity.The effects of total sugars,polysaccharides and uronic acid on antioxidant ability were weak.
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备注/Memo
第一作者简介：高敏（1997-），女，硕士研究生，研究方向为菌物药理学。E-mail：3524459271@qq.com.责任作者：李玉（1944-），男，博士，教授，现主要从事菌物资源保护与评价及利用等研究工作。E-mail：yuli966@126.com.基金项目：现代农业产业技术体系资助项目（CARS20-08B）。收稿日期：2022-11-18