猴头菇提取液抑菌及抗氧化活性研究  

Antimicrobial and antioxidant activities of hericium erinaceus extracts

作　　者：张虎成[1] 杨国伟[1] 杨军[1] 王晓杰[1] 涂晨晓[1] 贾希蒙[1] 李华鑫[1] 林颖[1] 

机构地区：[1]北京电子科技职业学院生物系,北京100029

出　　处：《中国食品添加剂》2013年第5期114-120,共7页China Food Additives

基　　金：北京市教委科技面上项目(KM201000002004)

摘　　要：应用琼脂扩散法、铁离子还原法(FRAP)和自由基清除实验法(DPPH)分别研究了猴头菇四种提取液的抑菌能力、抗氧化活性和自由基清除能力。发现发酵上清液和菌丝开水提取液的抑菌效果较差(p>0.05),菌丝乙醇提取液的抑菌效果较好(p<0.05),菌丝超声提取液具有较强的抑菌效果(p<0.01);菌丝超声破碎液抗氧化活性最高(p<0.01),其次是乙醇提取液和开水提取液(p<0.05),发酵上清液的抗氧化活性最低(p>0.05);超声破碎提取液远大于其他几种提取液的自由基清除能力。结果表明,利用超声波提取的猴头菇提取液抗氧化和抗菌活性最高。The antimicrobial and antioxidant activities of the fermented broth extracts by four extracting methods were evaluated by agar diffusion,ferric reducing antioxidant potential assay （FRAP） and radical scavenging active assay with 1,1-diphenyl-2-picrylhydrazyl （DPPH）.Among the four extracts,the extracts by ultrasonic of H.erinaceus showed strongest in the inhibition of pathogenic bacteria growth （p ＜ 0.01）,and 1,1-diphenyl-2-picrylhydrazyl （DPPH） radical scavenging activity （p ＜0.01） as well as antioxidant ability （p ＜0.01）.The fermentation broth,supernatant extracts by boiling water of H.erinaceus did not inhibit pathogenic bacteria （p ＞ 0.05）,while alcohol extraction had the ability to inhibit the growth of pathogenic bacteria （p ＜ 0.05）.The fermentation broth showed little 1,1-diphenyl-2-picrylhydrazyl （DPPH） radical scavenging activity （p ＞ 0.05） as well as antioxidant power （p ＞0.05） ; boiling water and alcohol extracts were better on DPPH （p ＜ 0.05）.In the various extracts of H.erinaceus,the hyphae extracted by ultrasonic have strong antimicrobial and antioxidant activities.

关 键 词：猴头菇菌丝 琼脂扩散法 丁基羟基茴香醚 铁离子还原法 自由基清除实验法 

分 类 号：S646[农业科学—蔬菜学]