三种食药用菌多酚含量测定及抗氧化活性比较  

Determination of Polyphenols Contents in Three Edible and Medicinal Fungi and Comparison of Antioxidant Activity

作　　者：王静 叶殿锋 邓明高 孙鹏珍 董长治[1] 杜志云[1] WANG Jing;YE Dian-feng;DENG Ming-gao;SUN Peng-zhen;DONG Chang-zhi;DU Zhi-yun(College of Light Industry and Chemical Engineering,Guangdong University of Technology,Guangzhou 510006,China;College of Pharmaceutical and Chemical Engineering,Guangdong Pharmaceutical University,Zhongshan 528458,China)

机构地区：[1]广东工业大学轻工化工学院,广东广州510006 [2]广东药科大学医药化工学院,广东中山528458

出　　处：《食品工业科技》2020年第4期51-57,共7页Science and Technology of Food Industry

摘　　要：为探讨两种提取方法对猴头菇、杏鲍菇、松茸多酚提取效果的影响,并对比三种食药用菌提取物抗氧化活性的差异。本文采取浸提和热回流方式分别提取了猴头菇、杏鲍菇和松茸子实体多酚。通过改进的Folin-酚法测定了各提取物多酚含量,分别采用了DPPH和ABTS法测试了三种食用菌在不同提取条件下提取物清除自由基的能力,最后以MTT法对提取物在UVB所致的HaCaT细胞光损伤的防护作用进行评价。结果表明,各提取物总多酚的含量与吸光度呈良好的线性关系,热回流法对多酚的提取效果较高,该法提取猴头菇、杏鲍菇和松茸的多酚含量分别为(2.684±0.02)、(4.781±0.06)、(5.028±0.05)mg/g;热回流法的松茸提取物对DPPH和ABTS自由基的清除能力非常强,其IC50分别为(0.534±0.03)和(0.271±0.01)mg/m L;当三种食药用菌提取物剂量达100μg/m L均可显著(P<0.05)提高细胞存活率。综上所述,三种食药用菌中热回流法的松茸提取物多酚含量最高和清除自由基的能力最强,其多酚含量与体外清除自由基的能力呈正相关,而对细胞的抗氧化能力没有相关性。In order to explore the effects of two extraction methods on the extraction of polyrphenols from Hericium erinaceus,Pleurotus eryngii and Tricholoma matsutake,and compare the antioxidant activities of three edible and medicinal Fungi extracts,the polyphenols of three edible and medicinal fungi were extracted by soaking extraction and heated reflux extraction respectively in this paper.Firstly,the polyphenol contents of these extracts were determined by the improved Folin-Ciocalteus colorimetry method of the different conditions. DPPH and ABTS tests were followed used to evaluate the ability of scavenging free radical of these extracts. In the end,the protective effect of the reflux extracts from UVB-induced photodamage of HaCaT cells was evaluated by MTT assay.Results showed that a good linear relation was exhibited between the total polyphenol contents and its absorbance and that the extraction effect of polyphenols was higher using reflux method. The polyphenol contents of reflux extract,Hericium erinaceus,Pleurotus eryngii and Tricholoma matsutake were( 2.684 ± 0.02),( 4.781 ± 0.06) and( 5.028± 0.05) mg/m L separately. The heated reflux extraction of Tricholoma matsutake demonstrated extremely strong scavenging effect on DPPH· and ABTS+·whose IC50 were( 0.534 ± 0.03) and( 0.271 ± 0.01) mg/m L respectively.Furthermore,Hericium erinaceus,Pleurotus eryngii and Tricholoma matsutake increased cell viability and protected HaCaT cells against UVB-induced damages at the dose of 100 μg/m L. In summary,the study showed that the effect of extracting polyphenols in such the reflux way was better.The ability of scavenging free radicals of Tricholoma matsutake extracted by the reflux method was the strongest.However,the polyphenol contents of which was positively linked to the scavenge ability of free radicals was not related to the antioxidant capacity for cells.

关 键 词：猴头菇 杏鲍菇 松茸 多酚 自由基 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]