6种食用菌多酚及其抗氧化活性研究  

Antioxidant activities of polyphenols in six edible fungus

作　　者：孙延芳[1] 刘艳凯[1] 梁宗锁[2] 刘莹[1] 刘政[1] 

机构地区：[1]辽宁工程技术大学理学院,辽宁阜新123000 [2]西北农林科技大学生命科学学院,陕西杨凌712100

出　　处：《广东农业科学》2011年第16期76-78,共3页Guangdong Agricultural Sciences

基　　金：中国科学院知识创新项目(KZCX2XB20501);国家"十一五"科技支撑计划项目(2008BAD98B08)

摘　　要：采用微波辅助提取对香菇、平菇、金针菇、杏鲍菇、草菇和茶树菇6种常见食用菌中的多酚含量及抗氧化活性进行研究。Folin-Ciocalteau比色法测定其多酚含量范围为:27.70(±0.82)～72.20(±0.54)mg/g,其中茶树菇的含量最高、为72.20(±0.54)mg/g,极显著高于其他食用菌多酚(P<0.01)。抗氧化活性结果表明,6种食用菌多酚均具有很强的抗氧化能力,其中香菇、草菇和茶树菇抗氧化活性优于其他几种食用菌。Effects of microwave extraction were studied on total polyphenols and antioxidant activities of Lentinus edodes,Flammulina velutipes,Volvaria volvacea,Pleurotusostreatus,Pleurotus eryngii and Agrocybe cylindracea.Total phenolics content of six kinds of edible fungus were determined using Folin-Ciocalteu reagent,and ranged from 27.70（±0.82）to 72.20（±0.54）mg/g（as catechin equivalent） on dry weight basis,while those,with the highest content was found in agrocybe cylindracea 72.20（±0.54）mg/g）,significantly higher than others（P0.01）.All of six edible fungus showed good antioxidant activities,Volvaria volvacea,Lentinus edodes and Agrocybe cylindracea showed fairly higher antioxidant activities than others.

关 键 词：食用菌 多酚 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]