该文研究了10种常见的具有良好功能性的食用菌，提取其中的主要活性成分多糖，以体外抗氧化活性及降血脂功能为评价指标，综合评价食用菌多糖的功能特性。采用水提醇沉法提取多糖，对其体外抗氧化及降血脂活性共7项指标比较研究。采用主成分分析结合偏正交最小二乘判别分析（Orthogonal Partial Least Squares Discriminant Analysis，OPLS-DA）、熵权法和逼近理想排序法（Technique for Order Preference by Similarity to Ideal Solution，TOPSIS）建立功能评价模型，对食用菌多糖的品质做出综合性评价并进行排序，并通过聚类分析对样本分类。结果显示10种食用菌总糖含量范围为48.61%~64.43%；不同食用菌多糖发挥不同类型的活性功能；主成分分析法提取了2个主成分，累计贡献率达到了86.05%，各主成分的贡献率显示•O2-清除率、•OH清除率和DPPH•清除率是主要的影响因子；熵权TOPSIS法分析得出10种食用菌多糖的相似接近度的大小为0.194~0.882，综合得分显示香菇多糖相似接近度最大，为0.882，发挥的功能特性最优；聚类分析将食用菌多糖依据功能性划分为4个类群。该研究通过构建功能评价体系，筛选具有良好功能的食用菌多糖，为其深入研究提供理论支撑，为开发功能产品奠定理论依据。

Ten common types of edible fungi with excellent functions were studied, and their major active polysaccharide was extracted. In vitro antioxidant activity and blood lipid-lowering function were used as evaluation indicators to comprehensively assess the functional properties of polysaccharides in edible fungus. Polysaccharides were extracted via aqueous extraction and alcohol precipitation, and their in vitro antioxidant and blood lipid-lowering activities were compared based on seven indicators. Principal component analysis (PCA) combined with orthogonal partial least squares discriminant analysis (OPLS-DA) and entropy-weighted technique for order preference by similarity to ideal solution (TOPSIS) method were applied to establish functional evaluation models. The quality of polysaccharides in edible fungi was comprehensively evaluated and sorted, and the samples were classified using cluster analysis. Total sugar content of the 10 edible fungi ranged from 48.61% to 64.43%. Different polysaccharides in edible fungi played diverse active functions. Two principal components were extracted by PCA, with their cumulative contribution rate reaching 86.05%. The contribution rate of each principal component indicated that the scavenging rates of superoxide anion radicals (•O2-), hydroxyl radicals (•OH), DPPH• radicals were the key influencing factors. The entropy-weighted TOPSIS method showed that the similarity of polysaccharides in the ten types of edible fungi was 0.194~0.882. The comprehensive score showed that the similarity of Lentinula was the highest at 0.882, and its functional properties were the best. Cluster analysis revealed that the polysaccharides of the edible fungi could be divided into four taxa based on their functional characteristics. In conclusion, a functional evaluation system was constructed to screen the polysaccharides of edible fungi with good functions. This study provides theoretical support for future in-depth research and lays a theoretical foundation for the development of functional products.

黑龙江省自然科学基金联合引导项目（LH2020C035）；中央高校科学前沿与交叉学科创新基金项目(2572019BA09）；黑龙江省高等教育教学改革项目（SJGY20200018）