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为探讨刺五加栽培基质对黑木耳及其多糖化学组成、抗氧化性的影响。以刺五加基质栽培的黑木耳为原料,以非刺五加栽培的黑木耳为对照,测试了2种黑木耳总糖、总蛋白、脂肪、总酚和灰分的含量;通过纤维素酶酶解、Na OH提取和水洗连续提取黑木耳多糖,并对提取物的化学组成与抗氧化性进行了分析。结果表明,2种黑木耳的总糖含量均超过55%,其多糖均由葡萄糖、甘露糖、半乳糖、木糖和岩藻糖组成。然而,与对照相比,刺五加黑木耳的多酚含量明显提高,含有蛋白质7.9%,单糖组成中的葡萄糖含量明显降低,半乳糖含量明显增加。其中,含蛋白的刺五加黑木耳多糖中半乳糖的摩尔百分含量为32.4%,是对照的4.8倍,其氧自由基和ABTS自由基清除能力也分别提高了3.2倍和2.7倍。刺五加栽培基质的使用,能改变黑木耳化学成分的合成代谢途径,对黑木耳活性成分的产量与功能提升具有重要作用。
In order to investigate the effects of Acanthopanax senticosus cultivation medium on the chemical composition and antioxidant activity of Auricularia auricular polysaccharide. Acacia cultivated black fungus as raw material, non-Acacia cultivated black fungus as control, the two kinds of black fungus total sugar, total protein, fat, total phenol and ash content; by cellulase enzyme Solution, Na OH extraction and water extraction continuous extraction of black fungus polysaccharides, and the chemical composition of the extract and oxidation resistance were analyzed. The results showed that the total sugar content of the two black fungus were more than 55%, the polysaccharides are composed of glucose, mannose, galactose, xylose and fucose. However, compared with the control, the acanthopanax black fungus polyphenol content increased significantly, containing 7.9% protein, glucose content of monosaccharide composition was significantly reduced, galactose content increased significantly. Among them, the content of galactose in protein-containing acanthopanax black fungus polysaccharide is 32.4%, which is 4.8 times that of the control, and its free radical scavenging capacity and ABTS free radical scavenging capacity are increased by 3.2 times and 2.7 times respectively. Acanthopanax senticosus cultivation of the use of matrix, can change the chemical composition of black fungus synthesis of metabolic pathways, black fungus active ingredient production and function to play an important role.