文子艳,李守辉,王旭锋,丁成芳,郑莹,胡文林,郭庆彬,王昌禄

• 1:天津科技大学食品科学与工程学院
• 2:广东天益生物科技有限公司
• 3:天津科技大学省部共建食品营养与安全国家重点实验室

摘要(Abstract)：

工业化液态发酵法生产红曲色素会产生大量的红曲霉菌丝体等副产物。为了提高菌丝体废渣的利用价值，该研究以红曲霉菌丝体为原料，探究碱液法提取的多糖(NMPS)和超声波辅助复合酶法提取的多糖(EMPS)在结构和抗氧化活性方面的差异。结果表明，从EMPS中分级醇沉出3个组分，分别为EMPS-1、EMPS-2和EMPS-3;从NMPS中醇沉出4个组分，分别为NMPS-1、NMPS-2、NMPS-3和NMPS-4。其中，EMPS-1、EMPS-2、EMPS-3、NMPS-3和NMPS-4均由鼠李糖、阿拉伯糖、葡萄糖、甘露糖和半乳糖等单糖组成；NMPS-1和NMPS-2均由甘露糖、半乳糖和葡萄糖3种单糖组成。结合官能团、单糖组成与糖苷键类型分析可知，EMPS-1和NMPS-3的结构相似，主链都由甘露糖和半乳糖组成，EMPS-1的糖苷键主要为2,6-α-D-Manp、2-β-D-Manp和3,5-β-D-Galf;NMPS-1主要由5-β-D-Galf、T-α-D-Manp、2,6-β-D-Galf和3,5-β-D-Galf等糖苷键连接。抗氧化活性研究结果表明，EMPS具有良好的清除羟基自由基、ABTS阳离子自由基能力和还原力，清除率分别为85.35%、74.43%和61.88%,NMPS的DPPH自由基清除能力(50.46%)显著优于EMPS(40.62%)。综合分析显示，多糖中单糖组成摩尔比和糖苷键连接方式受提取方式的影响，因多糖结构改变，多糖在抗氧化活性方面存在较大差异。该研究可为红曲霉菌丝体多糖在食品、药品、化妆品中的应用提供参考。

关键词(KeyWords)： 红曲霉;菌丝体多糖;结构表征;抗氧化

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金资助项目(32272277);; 天津市研究生科研创新项目(2019YJSB011)

作者(Author): 文子艳,李守辉,王旭锋,丁成芳,郑莹,胡文林,郭庆彬,王昌禄

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