金耳发酵液多糖的制备、分析及生物活性研究

Preparation，Chemical Analysis and Biological Activity of Polysaccharides from Fermented Tremella aurantialba

DOI：10.3969/j.issn.1673-1689.2017.01.012

中文关键词: 金耳 发酵 多糖 制备 化学分析 生物活性

英文关键词: Tremella aurantialba,fermentation,polysaccharide,preparation,chemical analysis,biological activity

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中文摘要:

探讨了金耳发酵液多糖的化学成分和生物活性。通过液体发酵法获得了金耳发酵液多糖，分别采用苯酚硫酸法、气相色谱-质谱联用技术（GC-MS）、凝胶渗透色谱（GPC）、红外光谱对其总糖含量、单糖组成、相对分子质量、糖苷键类型进行测定。此外，对金耳发酵液多糖的体外抗氧化和体内降血糖活性进行了研究。结果表明，金耳发酵液多糖总糖质量分数为85.85%，主要的单糖组成为甘露糖、葡萄糖和半乳糖，相对分子质量为14 000，主链以β糖苷键相连。具有一定的还原能力以及较强的清除DPPH和羟基自由基活性，可显著降低四氧嘧啶诱导的糖尿病小鼠血糖含量。

英文摘要:

The study aimed to investigate chemical constituents and biological activities of the polysaccharides from Tremella aurantialba. The polysaccharides were first produced by liquid fermentation. Then the content of total sugar，monosaccharide composition，molecular weight and the type of glycosidic bonds were analyzed by the phenol-sulfuric acid method，GC-MS，GPC and FTIR，respectively. In addition，antioxidant and hypoglycemic activities were investigated. Results showed that the content of total sugar and the molecular weight of the polysaccharides were 85.85% and 1.4×104 g/mol. The monosaccharides primarily included mannose，glucose and galactose and the backbone of the polysaccharides was connected with β-glucosidic bonds. In vitro antioxidant activities such as the reduction capacity，DPPH and hydroxyl scavenging activities were observed and the polysaccharides also significantly reduced the blood glucose of diabetic mice induced by alloxan.

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