摘要：本研究选取了五种不同来源灵芝进行单因素实验，从中选出两种多糖含量较高的“黄山一号”与“龙芝二号”，并对其进行提取工艺条件优化，同时对两个品种的灵芝多糖进行结构表征与活性分析。通过单因素试验从五种灵芝中筛选出两个灵芝品种，使用响应面实验进行提取条件工艺优化得出，黄山一号的最优提取条件为温度90.5℃、时间3.1h、料液比30mL/g，多糖的提取率为1.43%。龙芝二号的提取条件为温度96℃、时间3.9h、料液比26mL/g, 多糖的提取率为0.78%。结构表征测试结果表明两种灵芝多糖结构相似，龙芝二号的分子量略高于黄山一号。比较两者的生物活性，结果表明：龙芝二号抗氧化能力比黄山一号强，其还原力、DPPH清除率、过氧化氢清除率、羟自由基清除力及总抗氧化能力均优于黄山一号，而黄山一号体外抑制酪氨酸酶能力优于龙芝二号，美白效果较好。

关键词： 灵芝多糖；条件优化；结构表征；活性分析

Structure characterization and activity Analysis of Ganoderma lucidum Polysaccharide from different sources

Abstract：In this study, five different sources of Ganoderma lucidum were selected for single factor experiment, two kinds of polysaccharides, “Huangshan No. 1 ”and “Longzhi No. 2”, the extraction conditions were optimized, at the same time, the structure and activity of Ganoderma lucidum polysaccharides were analyzed.Two Ganoderma lucidum varieties were screened from five Ganoderma lucidum varieties by single factor experiment, optimization of extraction conditions using response surface experiments, The optimum extraction conditions of Huangshan No. 1 were temperature 90.5 ℃, time 3.1 h, ratio of material to liquid 30 mL / g, extraction rate of polysaccharide was 1.43%. The extraction conditions of Longzhi 2 were as follows: temperature 96 ℃, time 3.9 h, ratio of material to liquid 26 mL / g, extraction rate of polysaccharide 0.78%. Structural characterization test results show that two ganoderma polysaccharides are structurally similar, the molecular weight of Longzhi No. 2 is slightly higher than that of Huangshan No. 1. Comparing the biological activities of the two, the results show that: Longzhi No. 2 has stronger antioxidant capacity than Huangshan No. 1, its reducing power, DPPH clearance rate, hydrogen peroxide clearance rate, hydroxyl radical scavenging power and total antioxidant capacity were better than Huangshan No.1, the ability of Huangshan No. 1 to inhibit tyrosinase in vitro is better than Longzhi No. 2, Whitening effect is better.

KeyWords：Ganoderma lucidum polysaccharide; optimization; Structure Characterization; Activity analysis

目  录

1绪论 - 1 -

1.1 灵芝多糖研究进展 - 1 -

1.1.1 灵芝多糖提取工艺的研究进展 - 1 -

1.1.2 灵芝多糖结构分析的研究进展 - 2 -

1.1.3 灵芝多糖抗氧化活性的研究进展 - 2 -

1.2灵芝多糖开发现状 - 2 -

1.3 本课题研究的意义、目的及内容 - 3 -

1.3.1 本课题的研究内容 - 3 -

1.3.2 本课题研究的目的和意义 - 4 -

2材料与方法 - 4 -

2.1 实验材料 - 4 -

2.1.1 实验原料 - 4 -

2.1.2 实验试剂 - 4 -

2.2 实验仪器与设备 - 4 -

2.1.3 实验设备 - 4 -

2.3 实验方法与步骤 - 5 -

2.3.1灵芝多糖提取工艺优化 - 5 -

2.3.2 多糖含量的测定 - 6 -

2.3.3 灵芝多糖样品的制备 - 7 -

2.3.4 多糖分子量的测试 - 7 -

2.3.5 多糖结构的测定 - 7 -

2.3.6 灵芝多糖抗氧化活性分析 - 8 -

3实验结果与讨论 - 9 -

3.1 单因素实验结果 - 9 -

3.1.1 提取温度对多糖含量的影响 - 9 -

3.1.2 提取时间对多糖含量的影响 - 10 -

3.1.3 提取料液比对多糖含量的影响 - 10 -

3.1.4 实验讨论 - 11 -

3.2 响应面实验结果 - 11 -