DTNB法对食用真菌谷胱苷肽过氧化物酶的检测  

The Detection of GSH-Px in Edible Fungi by DTNB

作　　者：张中林 郑剑玲 李岩 齐贺 

机构地区：[1]辽宁卫生职业技术学院生物技术系,辽宁沈阳110101

出　　处：《辽宁医学院学报》2011年第2期117-118,122,共3页Journal of Liaoning Medical University (LNMU) Bimonthly

摘　　要：目的检测几种市售食用菌子实体中谷胱苷肽过氧化物酶活性。方法采用二硫代二硝基苯甲酸(DTNB)直接法检测谷胱苷肽过氧化物酶活性。结果鲜菌菇与干菌菇的酶活性不同。鲜菌菇谷胱苷肽过氧化物酶活性高于干菌菇。香菇、鸡腿菇谷胱苷肽过氧化物酶活性高于平菇、草菇。结论食用真菌中的谷胱苷肽过氧化物酶活性与菌种和保存方法有关。Objective To detect GSH-Px activities in some edible fungi from market.Methods GSH-Px activities were determined by DTNB.Results The study showed that GSH-Px activities were different in fresh and dry edible fungi with the number a little higher in fresh edible fungi than in dry edible fungi.The GSH-Px in mushrooms and chicken leg mushrooms was more than it in oyster mushrooms and straw mushrooms.Conclusion GSH-Px activities in edible fungi are related with the kind of fungus and preservation methods.

关 键 词：谷胱苷肽过氧化物酶 食用菌 DTNB 

分 类 号：R151.3[医药卫生—营养与食品卫生学]