松茸、黑牛肝菌、双孢白蘑菇提取物体外抗氧化性试验研究  

Study on the Antioxidant Activities of Tricholoma matsutake Sing.,Boletus aereus and Agaricus bisporus

作　　者：黄俊丽 张慜 

机构地区：[1]食品科学与技术国家重点试验室江南大学,江苏无锡214122

出　　处：《食品与生物技术学报》2011年第3期342-347,共6页Journal of Food Science and Biotechnology

基　　金：国家"十一五"科技支撑计划重点项目(2008BADA1B05)

摘　　要：采用超氧阴离子、羟基自由基、卵磷脂脂质体体系以及测定还原力的方法,研究了松茸、黑牛肝菌、双孢白蘑菇3种食用菌,水提多糖、水提多酚、醇提多酚这3种不同提取方式,所得初提物的抗氧化试验,并测定各种处理的可溶性多糖及多酚含量。结果表明:醇提多酚具有最强的还原力,其中黑牛肝菌还原力最强;3种食用菌醇提多酚的清除超氧阴离子的能力较其他两种提取方式强;3种食用菌清除羟基自由基能力在醇提最大质量浓度下最强,分别达到59.00%、59.12%、57.19%,卵磷脂脂质体清除率分别达到:47.03%、37.84%、25.68%。In this manuscript,the antioxidation activities of three extractions of Pine-mushroom（Tricholoma matsutake Sing.） powers,Boletus aereus powers and Agaricus bisporus powerswere evaluated by the hydroxyl radical system,superoxide radical system,reducing power,and lecithin liposome system.The results showed that alcohol extract polyphenols special for Boletus aereus exhibited the strongest reducing power.Among of three extraction processes,the alcohol extracted process demonstrated the highest superoxide anion scavenging activity.the Hydrogen peroxide scavenging activity of three kinds of edible mushrooms in the alcohol extracting are strongest,respectively 59.00%,59.12% and 57.19%;For theLecithin liposomes scavenging activity,1.0 mg/mL Pine-mushroom（water）,Agaricus bisporus（water）,Boletus aereus（alcohol） were achieved at 47.03%,37.84%,25.68%,respectively.

关 键 词：松茸 黑牛肝菌 双孢白蘑菇 还原力 超氧阴离子 羟基自由基 卵磷脂脂质体 

分 类 号：S646[农业科学—蔬菜学]