| 杏鲍菇提取物抗氧化活性的研究 |
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| 引用本文： | 张桂芳,张东杰,郭希娟.杏鲍菇提取物抗氧化活性的研究[J].黑龙江八一农垦大学学报,2010,22(5):76-80. |
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| 作者姓名： | 张桂芳 张东杰 郭希娟 |
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| 作者单位： | [1]黑龙江省农产品加工工程技术研究中心,大庆163319 [2]黑龙江八一农垦大学食品学院,大庆163319 |
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| 摘 要： | 以杏鲍菇子实体,杏鲍菇副产物,杏鲍菇培养基副产物和杏鲍菇副产物发酵制品为原料,对四种原料热水和甲醇提取物的总多酚含量和抗氧化活性进行比较,试验中采用了三种体外抗氧化试验对其进行评估:DPPH自由基清除能力,还原能力,对Fe2+催化的脂质过氧化体系的抑制能力。结果表明虽然杏鲍菇副产物的抗氧化活性和多酚含量低于杏鲍菇子实体,但是经过发酵后抗氧化活性和多酚含量都得到了提高。
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| 关 键 词： | 杏鲍菇提取物 抗氧化活性 自由基 总多酚 |
Study on the Antioxidant Activity of Oyster Mushroom Extracts |
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| Zhang Guifang,Zhang Dongjie,Guo Xijuan.Study on the Antioxidant Activity of Oyster Mushroom Extracts[J].Journal of Heilongjiang August First Land Reclamation University,2010,22(5):76-80. |
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| Authors: | Zhang Guifang Zhang Dongjie Guo Xijuan |
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| Institution: | 1.Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province,Daqing 163319; 2. College of Foodstuff,Heilongjiang Bayi Agricultural University) |
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| Abstract: | The total phenol contents and antioxidant activity of the water and methanol extracts were determined from raw king oyster mushroom （KOM）,king oyster mushroom byproduct,fungus body byproduct and fermentation of king oyster mushroom byproducts. Three different kinds of antioxidant assay in vitro were adopted：DPPH radical scavenging ability,reducing power and the inhibition of Fe2＋catalyzed lipid peroxidation. The results showed that antioxidant activity and total phenol contents of king oyster mushroom byproducts were lower than that of raw king oyster mushroom. However,they were enhanced after fermentation. |
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| Keywords: | king oyster mushroom antioxidant activity free radical total phenol |
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