摘要:本實驗采用超聲結合酶法研究了金針菇多糖提取的工藝條件，用Sevag法脫蛋白對金針菇多糖進行純化，并對其抗氧化活性進行探討。實驗結果表明：超聲結合酶法提取金針菇多糖最佳酶配比為：纖維素酶2.0%，酸性蛋白酶0.4%，糖化酶1.2%，此時金針菇多糖提取率為0.45%；超聲結合酶法提取的最佳工藝條件為料液比1:25，超聲時間15min，超聲功率150W，此時金針菇多糖提取率為0.49%。金針菇多糖經脫蛋白后，純度提高了33.58%。金針菇多糖對OH·、O2-·、DPPH均有較強的清除能力，其IC50分別為1.66mg/mL、0.37mg/mL、0.75mg/mL。

關鍵詞 金針菇；多糖；復合酶；超聲；抗氧化活性

Abstract:In this study, ultrasound combined with enzymatic processing conditions of the of Flammulina polysaccharide extracted, Sevag method deproteinized the Flammulina polysaccharide purified, and to explore its antioxidant activity. Experimental results show that: ultrasound combined with enzymatic extraction of the Flammulina polysaccharide enzyme ratio of: 2.0% cellulase, acid protease 0.4%, 1.2% glucoamylase the flammulina polysaccharide extraction rate of 0.45%; ultrasound combined with enzymatic extraction of The optimum conditions for the solid to liquid ratio 1:25, ultrasonic time 15 min, ultrasonic power 150W, the flammulina polysaccharide extraction rate of 0.49%. Of Flammulina polysaccharide after removal of protein purity 33.58%. Flammulina polysaccharide OH·, O2-·, DPPH have a strong scavenging, the IC50 of 1.66mg/mL, 0.37mg/mL, 0.75mg/mL.

Keywords  Flammulina velutiper  Polysaccharide  Complex Enzymatic  Ultrasound  anti-oidant activity