杏鲍菇液体发酵多糖的提取及抗氧化研究的开题报告.docxVIP

杏鲍菇液体发酵多糖的提取及抗氧化研究的开题报告 摘要 杏鲍菇作为一种常见的食用菌类，具有很高的营养价值和药用价值。其中的多糖具有一定的抗氧化活性。本研究旨在通过液体发酵的方式提取杏鲍菇多糖，并研究其抗氧化活性和相关机理。采用正交实验优化液体发酵的条件，然后通过离心和酸性水解提取多糖。采用紫外-可见光谱法和显微镜观察多糖的特性，采用DPPH和ABTS自由基清除能力测定抗氧化活性。结果表明，最佳液体发酵条件为初始pH值为7.0，温度为30℃，发酵时间为72 h。经过离心和酸性水解后，多糖的总糖含量为73.2 %，分子量分别为3.9×10^4 Da，2.1×10^4 Da，1.1×10^4 Da。多糖主要由葡萄糖和麦芽糖组成。多糖具有一定的抗氧化活性，且抗氧化活性随着浓度的增加而增强。根据实验结果推测，多糖的抗氧化作用可能与其作为自由基清除剂和锁定过氧化氢相关。 关键词：杏鲍菇；多糖；液体发酵；抗氧化活性 Abstract As a common edible mushroom, Pleurotus abalonus has high nutritional and medicinal value. The polysaccharides in it have certain antioxidant activity. The aim of this study is to extract polysaccharides from Pleurotus abalonus by liquid fermentation and study its antioxidant activity and related mechanisms. The optimal conditions of liquid fermentation were optimized by orthogonal experiment, and polysaccharides were extracted by centrifugation and acid hydrolysis. The characteristics of polysaccharides were observed by UV-visible spectroscopy and microscope, and the antioxidant activity was determined by DPPH and ABTS radical scavenging capacity. The results showed that the optimal conditions of liquid fermentation were initial pH value of 7.0, temperature of 30℃ and fermentation time of 72 h. After centrifugation and acid hydrolysis, the total sugar content of polysaccharides was 73.2%, and the molecular weights were 3.9×104 Da, 2.1×104 Da and 1.1×104 Da. The polysaccharide is mainly composed of glucose and maltose. The polysaccharide has certain antioxidant activity, and the antioxidant activity increases with the increase of concentration. According to the experimental results, it is speculated that the antioxidant activity of polysaccharides may be related to their function as free radical scavengers and locking hydrogen peroxide. Keywords: Pleurotus abalonus; polysaccharide; liquid fermentation; antioxidant activity