摘要
香菇和鸡腿菇分别经热水浸提,反复醇提、洗涤、真空干燥后得到两种多糖提取物。通过多糖抗食用油脂的氧化作用、利用Fenton反应检测对羟基自由基(.OH)的清除作用、对邻苯三酚自氧化系统产生的超氧阴离子自由基(O2-.)的清除作用以及在模拟胃液条件下清除NO2-的作用,对这两种不同来源的食用真菌多糖的体外抗氧化活性进行了研究。结果表明:两种多糖提取物都具有体外抗氧化性能,香菇多糖提取物的抗活性氧自由基能力和清除NO2-的能力优于鸡腿菇多糖提取物。
Crude polysaccharide extracts were obtained from shiitake mushroom （Lentinus edodes） and shaggy mane （Coprinus comatus） through hot water extraction, repeat ethanol precipitating, washing and vacuum drying. Their antioxidant activities were investigated in four different assays in vitro, namely, inhibition effect on edible oils oxidation system, scavenging activities of hydroxyl free radicals （ · OH） generated by Fenton reaction and superoxide anion（O2^- · ） generated by pyrogallol autoxidation system, and eliminating of NO^2- in mimic gastric juice. Results show that they both possess antioxidant capacity in vitro. The scavenging of reactive oxygen species and eliminating activities of NO^2- by polysaccharide extracts from shiitake mushroom are stronger than that by polysaecharide extracts from shaggy mane.
出处
《华东理工大学学报（自然科学版）》
EI
CAS
CSCD
北大核心
2006年第3期278-281,317,共5页
Journal of East China University of Science and Technology
关键词
食用菇
多糖提取物
抗氧化作用
自由基
NO^-清除作用
mushrooms
polysaccharide extracts
antioxidant activity
free radical
eliminating of NO^2-
