多糖作为松露的重要成分之一，具有抗氧化，抗肿瘤和降血糖等多种生物活性。然而，多糖活性与其结构密切相关，但关于攀枝花黑松露中多糖组分的相关结构及其生物活性的研究鲜有报道。该研究采用水提法和Sephadex G-200分离纯化黑松露多糖，并对其结构及体外抗氧化、降血糖活性进行了初步分析。结果表明黑松露多糖的分子质量为1.29×104 u，主要由甘露糖、葡萄糖、鼠李糖和半乳糖组成，其摩尔比为2.89:1.81:0.34:0.50。红外光谱分析表明该组分是含有α-糖苷键的吡喃型多糖。体外抗氧化实验表明，该多糖对DPPH自由基和羟自由基均具有一定的清除作用，但对DPPH自由基表现出更好的清除能力，其IC50值为1.02 mg/mL，同时随多糖质量浓度的增加其抗氧化活性也随之升高。另外，在体外降血糖实验方面，该多糖能显著抑制α-葡萄糖苷酶和α-淀粉酶的活性，其IC50值分别为1.99 mg/mL、3.30 mg/mL。该研究结果可为深度开发黑松露多糖提供理论依据。

Polysaccharides, the main component present in truffle, exhibit diverse biological properties, including antioxidant, anti-tumor, and hypoglycemic activity. Polysaccharide activity is closely related to its structure; however, reports on related structures and biological activity of polysaccharide components in Panzhihua black truffle remain scarce. Herein, the polysaccharide from Panzhihua black truffle was isolated and purified using water extraction and Sephadex G-200. Additionally, its primary structure and in vitro antioxidant and hypoglycemic activity were analyzed. The molecular weight of the black truffle polysaccharide is 1.29×104 u, and it mainly consists of mannose, glucose, rhamnose, and galactose at a molar ratio of 2.89:1.81:0.34:0.50. Infrared spectrum analysis revealed that the polysaccharide was pyranoid with an α-glycosidic bond. In vitro experiments revealed that the polysaccharide exhibited specific DPPH and hydroxyl free radical scavenging effects, affording better scavenging ability against DPPH free radicals, with an IC50 value of 1.02 mg/mL. Meanwhile, the antioxidant activity increased with increasing polysaccharide concentration. In addition, in vitro hypoglycemia analysis indicated that the polysaccharide could significantly inhibit α-glucosidase and α-amylase activity, with IC50 values of 1.99 mg/mL and 3.30 mg/mL, respectively. This study provides a theoretical basis for the comprehensive development of black truffle polysaccharide.

四川省科技厅创新能力培育重点研发项目(2018NZ0125)