不同前处理对黑木耳多糖抗氧化活性的影响  

Effect of Different Pretreatment on Antioxidant Activity of Auricularia auricula Polysaccharides

作　　者：周天天 姜威[1] 徐银 谢跃博 马传贵 孔祥辉[1] 夏海华[1] ZHOU Tian-tian;JIANG Wei;XU Yin;XIE Yue-bo;MA Chuan-gui;KONG Xiang-hui;XIA Hai-hua(Institute of Microbiology Heilongjiang Academy of Sciences,Harbin 150010,China;College of food engineering,Harbin University of Commerce,Harbin 150028,China;Beijing Jingcheng Biotechnology Co.,Ltd.,Beijing 102600,China)

机构地区：[1]黑龙江省科学院微生物研究所,哈尔滨150010 [2]哈尔滨商业大学食品工程学院,哈尔滨150028 [3]北京京诚生物科技有限公司,北京102600

出　　处：《中国食物与营养》2024年第11期48-51,共4页Food and Nutrition in China

基　　金：黑龙江省科学院院长基金项目(项目编号:YZ2023SW01)。

摘　　要：目的:对黑木耳多糖的抗氧化活性进行分析,为黑木耳多糖的生产应用提供支持。方法:检测经85℃干燥和挤压膨化前处理得到的黑木耳多糖对OH自由基、O2-·和DPPH自由基的清除能力,同时对黑木耳残渣进行成分测定。结果:黑木耳多糖表现出良好的抗氧化活性,黑木耳残渣中含有较多营养成分。结论:85℃干燥和挤压膨化前处理是可行的前处理方式,黑木耳残渣可进一步开发利用。【Objective】To analyze the antioxidant activity of Auricularia auricula polysaccharides,and provide support for the production and application of Auricularia auricula polysaccharides.【Method】The scavenging capacity of Auricularia auricula polysaccharides on OH,O2 and DPPH free radicals was tested after drying at 85℃and extrusion pretreatment.In addition,the composition of Auricularia auricula residue was determined【Result】Auricularia auricula polysaccharides showed good antioxidant activity,and the residue of Auricularia auricula contains more nutrients.【Conclusion】85℃drying and extruding pretreatment are feasible pretreatment methods,and Auricularia auricula residue can be further developed and utilized.

关 键 词：黑木耳 多糖 抗氧化活性 成分测定 

分 类 号：TS201.2[轻工技术与工程—食品科学]