黑木耳子实体油脂成分分析及其抗氧化研究  

Identify oils composition and antioxidant activity in vitro of fruit body from Auricularia auricula

作　　者：郑瑞凤[1] 何钢[1] 梁立[1] 杨晨[1] 颜军[1] 苟小军[1] 刘嵬[1] 

机构地区：[1]药食同源植物资源开发四川省高校重点实验室四川抗菌素工业研究所成都大学,成都610052

出　　处：《食品科技》2017年第6期229-233,共5页Food Science and Technology

基　　金：四川省科技厅应用基础计划项目(2015JY0117);四川省教育厅基础计划项目(14ZB0374);四川省高校重点实验室开发课题(10Y201501)

摘　　要：目的:以市售5种产地的黑木耳为材料,分析其油脂成分以及体外抗氧化活性。方法:采用索氏抽提法制备油脂,利用甲酯化柱前衍生化后用气相色谱-质谱联用技术(Gas chromatographymass spectrometry,GC-MS)进行分析鉴定,并用面积归一化法计算出各组分的相对百分含量,采用紫外分光光度法测定油脂对DPPH自由基的清除能力。结果:四川通江、四川青川、东北长白山、云南楚雄、福建南武夷黑木耳分别鉴定出各存在12、10、10、11、14种成分。油脂清除DPPH自由基的能力大小为:通江黑木耳油脂>长白山黑木耳油脂>福建南武夷黑木耳油脂>青川黑木耳油脂>楚雄黑木耳油脂>成都毛木耳油脂,6种油脂的EC50值依次为:7.43、7.82、9.41、10.81、17.55、17.70 mg/mL。结论:不同产地的黑木耳油脂成分组成相似,组分之间相对含量具有差异,木耳油脂对DPPH自由基具有一定的清除作用。Objective： The fat-soluble components of Auricularia auricula in 5 producing areas were identified and compared. Method： The fat-soluble components were extracted both by soxlet extraction, and were identified after esterification by gas chromatography-mass spectrometry, and the relative percentage contents of various components were calculated by area normalization method. Result： 12, 10, 10, 11, 14 fat-soluble components of Auricularia auricula in Sichuan Tongjiang, Sichuan Qingchuan, North East Changbaishan, Yunnan Chuxiong, Fujian wuyi south were respectively identified. The ability to clear the DPPH radical is TongjiangChangbai mountainWuyi southQingchuanChuxiong, EC50 is 7.43, 7.82, 9.41, 10.81, 17.55, 17.70 mg/mL, respectively. There were different fat-soluble components of Auricularia auricula from different producing areas, and fat-soluble components of Auricularia auricula could have dearance effect on DPPH redical.

关 键 词：黑木耳 油脂 气质联用 抗氧化 

分 类 号：TS209[轻工技术与工程—食品科学]