黄芪多糖提取工艺研究

为黄芪多糖的进一步开发利用打下基础,选取黄芪多糖的提取时间、提取温度和料液比3个因素进行了单因素试验。结果表明:温度、提取时间和料液比3个单因素的最佳条件分别为90℃、60 min和1∶8。其温度、提取时间和料液体积的最佳组合条件有待进一步研究。     

香菇多糖抑菌作用的研究

为研究香菇多糖对细菌的抑制作用,采用分光光度法研究香菇多糖对枯草芽孢杆菌(Bacillus subtilis)、大肠杆菌(Escherichia coli)、金黄色葡萄球菌(Staphylococcus aureus)、沙门氏菌(Salmonella)的抑制作用,并探讨作用时间和pH值对其抗菌活性的影响,以确定最佳抑菌时间和pH值。结果表明,香菇多糖对四种菌的抑制作用由强到弱依次为金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌、沙门氏菌。对沙门氏菌的抑制作用在24h时达到最大,对其它3种菌均在12h时达到最大。pH值对抑菌作用有一定的影响,对金黄色葡萄球菌的抑制作用在pH值为6时最大;对其它菌的抑制作用均在pH值为5时最大。     

姬松茸菌丝体多糖提取方法初探

试验结果表明,菌丝体粗多糖提取的最佳条件是加水量1：30,沸水浴2h,乙醇沉淀浓度80％。笔者进一步分析了姬松茸菌丝体与其不同浓度乙醇沉淀多糖的氨基酸组成和含量,确定姬松茸菌丝体及其不同浓度乙醇沉淀多糖均为很好的食品来源。     

杏鲍菇不同菌株生物学特性的研究

比较研究了杏鲍菇4个菌株的菌丝拮抗性、酯酶同工酶酶谱、菌丝生长速度、菌丝体生物量及多糖含量。结果表明，4个菌株问存在遗传差异。菌株X3菌丝生长速度最快，日均长速为0．69cm；菌株X2菌丝体生物量最高，为1．572g／100mL；菌株X1菌丝体多糖含量最低，仅为39.07μg／mg，菌株X2、X4和X3菌丝体多糖含量分别为84．28μg/mg、79．20μg／mg和78．99μg/mg。     

巴西蘑菇多糖诱导K562肿瘤细胞凋亡的研究

应用流式细胞分选仪（Flow cell sorter,FCS）和透射电子显微镜（Transmissional electron microscope,TEM）等技术观察了巴西蘑菇（Agaricus blazei）多糖诱导K562肿瘤细胞凋亡的试验研究.试验发现,流式细胞仪可检测到经巴西蘑菇多糖诱导K562肿瘤96h后产生明显的亚二倍体峰;电镜下观察到K562肿瘤细胞核固缩,核内染色质浓缩、凝聚,紧靠在细胞核膜边沿,形成新月状或环状结构等典型的凋亡细胞的形态变化及凋亡小体.结果表明,巴西蘑菇多糖具有诱导K562肿瘤细胞凋亡的作用.     

金耳药理活性及其多糖结构研究进展

金耳是一种名贵的食药用真菌.近年来有关金耳的研究主要集中在药理学和多糖结构分析等方面,本文对这方面的工作进行了综述.     

蜜环菌菌索多糖对小鼠血糖及急性毒性作用研究

本文研究了蜜环菌菌索多糖AMP - 1和AMP - 2组分对小鼠血糖及其急性毒性作用。结果表明 :AMP - 1能使正常小鼠的糖耐量增强 ;AMP - 1、AMP - 2均能抑制四氧啶糖尿病小鼠血糖升高 ;AMP - 2能显著降低四氧啶糖尿病小鼠的血糖 ;AMP - 1、AMP - 2 (灌胃剂量为 10g/kg/d)对供试小鼠无毒性作用 ,内脏器官均正常无损     

广东桑种与其它桑种的桑叶多糖含量比较及影响因素分析

基于高效开发桑叶多糖药食功能的目的,对广东桑种、鲁桑种、白桑种的近100份具有代表性的桑树品种进行了桑叶多糖含量测定,并对其影响因素进行了分析。结果表明:广东桑种的桑叶多糖含量较鲁桑种、白桑种的桑叶多糖含量高,不同品种的桑叶多糖含量有显著的差异(P<0.05),多倍体桑树品种的桑叶多糖含量总体上高于二倍体桑树品种。     

桦褐孔菌多糖的制备工艺优化及其活性研究

以桦褐孔菌为研究对象,单因素试验后进行正交试验优化酶法提取桦褐孔菌多糖工艺,对所得多糖进行NO、羟基自由基清除的抗氧化活性以及α-葡萄糖苷酶、α-淀粉酶的降糖活性研究.结果表明,酶法提取多糖工艺中最佳蛋白酶为果胶酶,酶解最佳条件为pH 4、加酶量9500 U/g、酶解时间3 h、提取温度55℃;该酶解多糖的NO、羟基自...     

Potentials of Gum From <Emphasis Type="Italic">Detarium microcarpum</Emphasis> (DM) and <Emphasis Type="Italic">Mucuna flagellipes</Emphasis> (MF) Seeds as Raw Beef Burger Stabilizers

Raw beef burgers containing graded levels (0.25, 0.5, 0.75, and 1.0%) of polysaccharide gums extracted from Detarium microcarpum (DM) and Mucuna flagellipes (MF) were produced. Unstabilized beef burgers and beef burgers containing gum tragacanth (TR) were also produced simultaneously to serve as control. The raw beef burgers were evaluated for selected physicochemical and sensory properties so as to assess the stabilization potentials of DM and MF polysaccharide gums relative to the conventional TR. Beef burgers containing the polysaccharide gums had significantly (P<0.05) lower shrinkage, higher water holding capacity (WHC), and better stability under ambient conditions (27±1°C and RH 90.6%) then the unstabilized burgers. Among the stabilized burgers, DM gum burgers had lower (P0.05) shrinkage and higher WHC than MF and TR gums burgers. All the gum-stabilized beef burgers required 9–26% higher compression force indicating a less friable product than the unstabilized burgers. At 0.25 and 0.5% levels of gum incorporation DM gum burgers had comparable compression force with TR gum burgers and this was lower (P0.05) than the compression force of MF gum burgers. Sensory panel results indicated a lower score for finger feel in gum-stablized burgers than the unstabilized burgers. DM and TR gum burgers had comparable scores with TR gum burgers in all the sensory attributes tested. Overall acceptability score showed that all the gum-stabilized beef burgers were acceptable. It was evident from the study that polysaccharide gums from DM and MF seeds can serve as effective stabilizers in beef burgers without adverse effect on the quality of the product.