Ultrasound-Microwave Co-Extraction and Antioxidant Activity Analysis of Polysaccharides from Morchella Esculenta L. Mycelium Obtained through Submerged Fermentation

被引：1

作者：

Liu, Chao ^{[1
,2
]}

Zhao, Suqian ^{[1
]}

Zhong, Bao ^{[1
,2
]}

Piao, Yulan ^{[1
,2
]}

Liang, Fuhua ^{[1
]}

Cui, Wei ^{[1
,2
]}

Li, Fenglin ^{[1
]}

机构：

[1] Jilin Agr Sci & Technol Coll, Jilin Prov Brewing Technol Res Ctr, Jilin 132101, Peoples R China

[2] Jilin Brewing Technol Innovat Ctr, Jilin 132101, Peoples R China

来源：

CURRENT TOPICS IN NUTRACEUTICAL RESEARCH | 2022年 / 20卷 / 04期

关键词：

Antioxidants; Morchella esculenta L; Polysaccharides; Ultrasonic-Microwave Co-Extraction; ASSISTED EXTRACTION; MEDICINAL MUSHROOMS; OPTIMIZATION; CULTIVATION;

D O I：

10.37290/ctnr2641-452X.20:654-661

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Morchella esculenta L. is a rare and the most valuable edible mushrooms. The polysaccharides of M. esculenta L. boast high nutrition and health values. This paper describes microwave extraction of the polysaccharides of M. esculenta L. by ultrasonic microwave. The optimal extraction conditions, optimized by single factor experiments and response surface method, were determined as follows: the ultrasonic power is 250 W, the microwave power is 220 W, and the extraction time is 7 min with a yield of polysaccharides at 4.425%. The crude polysaccharides of M. esculenta L. at 4 mg/mL exhibited hydroxyl radical, 2-Diphenyl-1-picrylhydrazyl radical and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging rates at 76.70%, 60.73%, and 80.87%, respectively. Its Fe2+ chelating rates increased from 45.63% to 82.50%, as the polysaccharide concentration increased from 0.5 to 4.0 mg/mL.

引用

页码：654 / 661

页数：8