3.4 成分分析 20

3.5 生物活性分析 21

3.5.1 还原力的测定 21

3.5.2 DPPH自由基清除 21

3.5.3 羟基自由基清除 22

3.5.4 抗菌性 23

4.结论 24

展望 25

致谢 26

参考文献 27

酶法提取马勃多糖工艺条件优化

摘要：马勃为担子菌门真菌类中草药，民间常用于止血、消肿，马勃多糖细胞毒性小。本课题以大秃马勃为研究对象，采用单因素-响应面实验，优化了马勃的提取工艺，在水提法的基础上，比较了纤维素酶、果胶酶对马勃多糖提取的效果，分析提取液的活性成分和生物活性。实验结果表明：水提法提取的最佳工艺条件为料液比1:50、90℃、提取2h，多糖得率为10.21%。酶法辅助能有效提高马勃多糖的收率，采用纤维素酶与果胶酶按3:1复配、加酶量6%，温度90℃、时间2h，多糖的得率为12.73% 较单纯水提法提高了2.52%。马勃提取液含有多肽、多酚、黄酮、蛋白质等多种活性成分，其水提液和马勃多糖溶液具有还原力、DPPH自由基清除能力、羟基自由基清除能力，能有效抑制金黄色葡萄球菌、大肠杆菌、铜绿假单胞菌、酵母菌。

关键词： 马勃；多糖；提取；酶解；抗氧化；抗菌

Optimization of Process Conditions for Extraction of Polysaccharides from Calvatia gigantea by Enzymatic Hydrolysis

Abstract: Calvatia gigantea is a fungal strain of Chinese herbal medicine, commonly used in the folk for hemostasis, detumescence, and the polysaccharide has little cytotoxicity. This topic focuses on the Calvatia gigantea，Single factor-response surface experiment was used to optimize the extraction process of Puffball. Based on the water extraction method, the effect of cellulase and pectinase on the extraction of P. morifolium was compared. Analyze the active ingredients and biological activity of the extract . The experimental results show that the optimum conditions for water extraction are the ratio of material to liquid: 1:50, 90°C, 2h, and the yield is 10.21%. Enzyme-assisted energy can effectively increase the yield of polysaccharides. Cellulase and pectinase are compounded in 3:1 and the amount of enzyme is 6%. The temperature is 90°C and the time is 2h. The yield of polysaccharide is 12.73%.Compared with water extraction, the yield increased by 2.52%.The test results showed that Calvatia gigantea extract contains many active ingredients such as polypeptides, polyphenols, flavonoids, and proteins. The water extract and polysaccharide solution have the reducing power, DPPH free radical scavenging ability, and hydroxyl radical scavenging ability. Effectively inhibit Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, yeast.

Keywords: Calvatia gigantea、polysaccharide、extraction、Enzymatic、antioxidant,、antibacterial

1前言

近年来我国食用菌产业蓬勃发展，发展形势遍及大江南北，无论是从南到北，还是从山区到平原，食用菌产业都在农业增效、农民增收起到了重要作用。在我国，食用菌产业已经历了30年的快速发展，完成了规模扩张，达到了周年有菇，市场供需平衡，食用菌已经成为我国的大众蔬菜，餐桌上一道不可缺少的美味佳肴。随着世界经济一体化进程的加快和国内人民生活水平的提高，国内外市场对食用菌质量和多样化的要求不断提高，这种形式必将推动我国食用菌产业由数量型经济向质量型经济转变[1]。实现这一转变，需要生产方式的转变，设备设施水平的提高和科技含量的增加。

食用真菌因其种类丰富、繁衍迅速、培养方法简单不繁琐、分布广泛和营养价值高等特点很早以前就被人类开发利用了。现在，大多数的食用菌企业正在初级加工过渡到深层加工的转型阶段，部分企业也已经申请高新科技发明专利，如利用食用菌制成了保健药品、保健酒、功能饮料和天然化妆品等。到目前为止，在我国，提取食用菌中有效成分并且加工成安络痛产品的技术已经领先世界水平，除此之外，在美容化妆品方面，也已经生产出银耳洗面奶、灵芝爽肤水等，由此可见我国对食用菌需求力度仍然有增不减[2]， 所以食用菌的开发和利用仍然是一个热点话题。