秀珍菇多糖的抗花生油氧化活性研究  

Antioxidantive Effects of Polysaccharides from Pleurotus geesteranus on Peanut Oil

作　　者：耿中华[1,2] 李超[1,2] 商学兵[1,2] 杨阳[1,2] 

机构地区：[1]徐州工程学院食品工程学院,徐州221000 [2]江苏省食品资源开发与质量安全重点建设试验室,徐州221000

出　　处：《食品工业》2014年第2期1-3,共3页The Food Industry

基　　金：国家科技富民强县专项行动计划项目(BN2012102);国家星火计划项目(2012GA690326);江苏省高校自然科学研究项目(12KJB550002)

摘　　要：以过氧化值(POV)为指标,采用Schaal烘箱法研究了秀珍菇多糖对花生油的抗氧化性能。结果表明:秀珍菇多糖对花生油都有一定的抗氧化效果,且具有量效关系;VC、柠檬酸、酒石酸对秀珍菇多糖的抗花生油氧化效果均有增效作用,增效作用的强弱顺序为VC>柠檬酸>酒石酸;0.05%多糖和0.02%BHT的抗花生油氧化效果都相接近;0.05%多糖与0.02%TBHQ混合使用时,其抗花生油氧化效果都较好。Antioxidation activity of the polysacchafides from Pleurotus geesteranus on peanut oil was studied with peroxide value （POV） by Schaal oven-storage test. The results showed that the polysaccharides from Pleurotus geesteranus were of good antioxidant effects on peanut oil and dose-dependent. The polysaccharides added with VC, citric acid or tartaric acid exhibit remarkable synergistic antioxidation activity, and the sequence of synergism from strong to weak was VC, cilric acid, tartaric acid. The results of antioxygenic property to peanut oil between 0.05% polysaccharides and 0.02% BHT was close. When 0.05% polysaccharides synergized with 0.02% TBHQ, the antioxidation activity was proved to be better.

关 键 词：秀珍菇 多糖 抗氧化活性 花生油 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]