黑木耳多糖的制备及其在功能性果冻中的应用

Preparation of Polysaccharides from Auricularia Auricula and its Application in Functional Jelly

摘要:

为了延长黑木耳产业链，提高黑木耳的附加值，该文以黑木耳为原料，优化黑木耳多糖提取工艺，进一步对抗氧化和降糖降脂活性进行评价，并通过正交试验、质构特性、理化指标和微生物指标为评价指标研制出黑木耳多糖果冻。结果表明：黑木耳多糖最佳水提工艺为：提取温度80℃、提取时间3 h、料液比1:70（m/V），多糖得率为17.93%。质量浓度为2 mg·mL-1多糖对DPPH和ABTS自由基清除率为60.34%和54.19%。质量浓度为10 mg·mL-1多糖对α-淀粉酶、α-葡萄糖苷酶和胰脂肪酶抑制作用分别为68.71%、63.99%和75.49%。5 mg·mL-1质量浓度的多糖在体外胃液和肠道环境中对油脂的吸附率分别为30.09%和32.66%。黑木耳多糖具有胆酸盐结合能力。正交试验优化的黑木耳多糖果冻配方为：木糖醇添加量15%（m/V），黑木耳多糖添加量0.5%（m/V），复合胶添加量0.5%（m/V），氯化钾0.2%（m/V），柠檬酸钾0.8%（m/V）。黑木耳多糖果冻质构特性与市售果冻接近，可溶性固形物含量为18.7%，微生物指标符合国家标准。该研究可为活性成分在果冻中的应用提供理论依据。

Abstract:

In order to extend the industrial chain of Auricularia auricula and increase its added value, this paper used Auricularia auricula as the raw material to optimize the extraction process of Auricularia auricula polysaccharides, further evaluate the antioxidant, hypoglycemic and lipid-lowering activities, and develop Auricularia auricula polysaccharides jelly by using orthogonal test, texture characteristics, physicochemical indexes and microbiological indexes as evaluation indicators. The result shows that when the extraction was performed with the solid-liquid ratio of 1:70 (m/V) at 80℃ for 3 h, the polysaccharide yield was 17.93%. At a concentration of 2 mg·mL-1, the polysaccharides exhibited DPPH and ABTS free radical scavenging rates of 60.34% and 54.19%, respectively. At a concentration of 10 mg·mL?1, the inhibition rates against α-amylase, α-glucosidase, and pancreatic lipase reached 68.71%, 63.99%, and 75.49%, respectively. Additionally, at a concentration of 5 mg·mL-1, the polysaccharides demonstrated fat adsorption rates of 30.09% and 32.66% in simulated gastric and intestinal environments, respectively. Auricularia auricula polysaccharides also exhibited bile acid binding capacity. The optimized formulation for the jelly developed through orthogonal testing included: xylan at an addition level of 15% (m/V), Auricularia auricula polysaccharides at 0.5% (m/V), composite gel at 0.5% (m/V), potassium chloride at 0.2% (m/V), and potassium citrate at 0.8% (m/V). The texture characteristics of Auricularia auricula polysaccharide jelly were close to commercial jelly, the content of soluble solids was 18.7%, and the microbiological indexes conformed to national standards. This research provides theoretical support for applying active ingredients in jelly formulations.