香菇菌柄与菌伞多糖含量及抗氧化性比较  

Comparative Studies on the Content of Polysaccharide and its Antioxidant Activity in Stipes and Caps of Lentinus Edodes

作　　者：王琼波[1] 

机构地区：[1]漯河医学高等专科学校食品营养系,河南漯河462002

出　　处：《饮料工业》2017年第2期16-19,共4页Beverage Industry

摘　　要：对鲜香菇菌柄与菌伞水溶性多糖的提取条件进行优化,并比较其多糖含量、抗氧化性有无显著性差异。结果表明,香菇菌柄与菌伞多糖的最佳提取工艺为温度50℃,水料比12∶1,提取时间1h。此条件下,菌柄和菌伞多糖的得率分别为0.3003%和0.2998%,香菇菌柄与菌伞的多糖得率无显著性差异,但菌柄多糖对羟基自由基的清除率显著高于菌伞多糖,表明香菇柄有很大的潜在利用价值。The conditions for extraction of fresh Lentinus edodes stipes and caps of water-soluble polysaccharide were optimized. The differences of the content of polysaccharide and its antioxidant activity in stipes and caps were compared. The optimum conditions for extracting polysaccharidc from both stipes and caps of Lentinus edodes were extraction temperature 50℃, solvent-material ratio 12 ： 1 and extraction time 3h. the extraction yield of polysaccharides in stipes and caps were 0.3003% and 0.2998% respectively. The extraction rate of polysaccharides in fresh shiitake mushroom stipes and caps had no significant difference. Polysaccharides in the stipes on hydroxyl radical scavenging rate was significantly higher than that in the caps. Lentinus edodes stipes which were abandoned in food processing had great use value.

关 键 词：香菇 菌柄 菌伞 多糖 抗氧化 

分 类 号：S646.12[农业科学—蔬菜学]