食用菇類不同多醣體之製備與其抗氧化活性評估

Preparation of Polysaccharides from Edible Mushrooms and Evaluation of Their Antioxidant

黃振哲(Chen-Che Huang)

指導教授 ： 李煜玲

中臺科技大學/健康科學院/食品科技研究所/碩士(2010年)

摘要

本研究係針對柳松菇〔Agrocybe cylindracea （DC: Fr） Mre.〕、金針菇〔Flammulina velutipes （Fr.） Sing.〕、杏鮑菇〔Pleurotus eryngii （DC: Fr.） Quel.〕、鴻喜菇〔Hypsizigus marmoreus （Peck.） Bigelow〕與美白菇（white mutant of Hypsizigus marmoreus）子實體進行熱水萃粗多醣體組成分分析、結構及多醣體光譜分析，再經熱水萃取不同沸騰時間（0、1及2小時）處理下所得之萃取物，進行抗氧化性質之測定。在粗多醣體萃取率方面，美白菇在熱水萃0小時下（6.58%）最高，其次為鴻喜菇分別為5.70%（1小時）及6.01%（2小時）。在總醣含量方面，杏鮑菇在熱水萃2小時下（65.63%）為最高，其次為鴻喜菇（44.20%）。在微量蛋白含量方面，柳松菇不同熱水萃時間（0 hr、1 hr、2 hr）處理下，含量19.97%～21.97%為最高，而杏鮑菇4.55%～6.13%為最低。由中性單醣組成分析來看，柳松菇、金針菇、鴻喜菇、美白菇及杏鮑菇熱萃粗多醣體主要由木糖及葡萄糖所組成。在多醣體結構分析方面，不同時間（0 hr、1 hr、2 hr）熱水萃處理下，食用菇柳松菇、金針菇及杏鮑菇子實體多醣體分子量隨著沸騰時間增加，多醣體分子量愈大，而其分子量範圍為8 × 103 Da～4.3 × 104 Da；然而，鴻喜菇及美白菇因沸騰時間增加，多醣體分子量愈小，其範圍為1.1 × 104 Da～4.3 × 104 Da，其中杏鮑菇多醣體分子量較大為4.3 × 104 Da，金針菇多醣體分子量較小為8 × 103 Da。
在抗氧化性質分析方面，鴻喜菇粗多醣體在熱水萃0小時及濃度10 mg/mL情況下，具最佳之抗氧化力為95.04 %，而美白菇粗多醣體則在熱水萃2小時下為最佳（95.04%）。在還原力方面，美白菇粗多醣體在熱水萃0及1小時且濃度10 mg/mL下，具最佳之還原力為1.12及1.03，柳松菇粗多醣體則在熱水萃2小時（1.12）下最佳。在清除DPPH自由基能力方面，在熱水萃0、1及2小時且濃度10 mg/mL下，金針菇粗多醣體效果最佳為46.84%～59.08%。螯合亞鐵離子能力而言，美白菇粗多醣體在熱水萃0小時且濃度10 mg/mL下，效果最佳為92.60%。柳松菇粗多醣體在熱水萃0、1及2小時且濃度10 mg/mL下，清除ABTS+自由基能力可高達98%。
綜合以上結果，得知食用菇類柳松菇、金針菇、鴻喜菇、美白菇及杏鮑菇之粗多醣體均有不同程度之抗氧化能力，顯示粗多醣體成分為食用菇類中主要抗氧化成分之ㄧ。
關鍵字：食用菇、抗氧化性質、粗多醣體

關鍵字

粗多醣體 ； 抗氧化性質 ； 食用菇

並列摘要

This research used Agrocybe cylindracea (DC: Fr.) Mre, Flammulina velutipes (Fr.) Sing, Pleurotus eryngii (DC: Fr.) Quel, Hypsizigus marmoreus (Peck.) Bigelow, white mutant of Hypsizigus marmoreus fruit bodies to study the proximate composition and structure, and spectral analysis and antioxidant properties of various hot-water-extracted polysaccharide-rich.
With regard to the various hot-water extractions of polysaccharide-rich, the yields were higher and in the order of white mutant of H. marmoreus after boiling for 0 hour (6.58%) > H. marmoreus after boiling for 2 hour (6.01%) > H. marmoreus after boiling for 1 hours (5.70%). In the total sugar content, the P. eryngii after boiling for 2 hour was the highest (65.63%). In the protein content of hot-water extracted polysacchaides from various mushrooms, the A. cylindracea were higher and in the range of 19.97% ~ 21.97%. The hot-water extracted polysacchaides from A. cylindracea, F. velutipes, P. eryngii, H. marmoreus, white mutant of H. marmoreus mainly composed of glucose and xylose. Using gel filtration, the molecular weights of hot-water extracted polysacchaides after boiling for 0 hour were in the descending of H. marmoreus > P. eryngii > white mutant of H. marmoreus > A. cylindracea > F. velutipes and in the range of 8 × 103 Da ~ 3.5 × 104 Da. After boiling for 1 hour; the molecular weights of hot-water extracted polysacchaides were in the descending of A. cylindracea > H. marmoreus ~ P. eryngii > F. velutipes > white mutant of H. marmoreus and in the range of 1.2 × 104 Da ~ 2.6 × 104 Da. In addition, after boiling for 2 hour; the molecular weights of hot-water extracted polysacchaides were in the descending of P. eryngii > A. cylindracea > F. velutipes > H. marmoreus > white mutant of H. marmoreus and in the range of 1.1 × 104 Da ~ 4.3 × 104 Da.
Using the conjugated diene method, the hot-water extracted polysaccharide-rich from H. marmoreus after boiling for 0 hour was the highest antioxidant activity (95.04%) at 10 mg/mL. In addition, at 10 mg/mL the antioxidant activity of hot-water extracted polysaccharide-rich from white mutant of H. marmoreus after boiling for 2hour was the highest (95.04%). With regard to reducing power, the hot-water extracted polysaccharide-rich from white mutant of H. marmoreus after boiling for 0 and 1 hours were higher at 10 mg/mL. In addition, the reducing power of the hot-water extracted polysaccharide-rich from A. cylindracea after boiling for 2 hour was the highest and 1.12. With regard to scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals, the hot-water extracted polysaccharide-rich from F. velutipes were higher than other mushroom and in the range of 46.84% ~ 59.08%. The hot-water extracted polysaccharide from white mutant of H. marmoreus after boiling for 0 hour was the highest chelating ability on ferrous ion as 92.60% at 10 mg/mL. The scavenging abilities of ABTS + free radicals of the hot-water extracted polysaccharide-rich from A. cylindracea at 10 mg/mL were higher as 98%.
Overall, the polysaccharide-rich of edible mushroom of A. cylindracea, F. velutipes, H. marmoreus, white mutant of H. marmoreus and P. eryngii exhibited various levels of the antioxidant properties, and indicated that polysaccharide-rich components was one of the major antioxidant components.

Keywords: Edible mushroom, antioxidant properties, polysaccharide-rich

並列關鍵字

antioxidant properties ； polysaccharide-rich ； Edible mushroom

參考文獻

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