水煮和微波处理对巴西蘑菇营养品质及抗氧化能力的影响

Effect of boiling and microwaving treatments on nutritional characteristics and antioxidant activities of mushroom(Agaricus blazei Murril)

研究了水煮和微波加热处理对新鲜巴西蘑菇营养成分及其抗氧化能力的影响。结果表明,水煮和微波加热处理不同程度上降低了总蛋白质、灰分、可溶性蛋白质、可溶性多糖、总酚和VC的含量,而对脂肪的含量没有显著性变化。另外,加热处理明显改变了巴西蘑菇氨基酸和单糖的组成,微波处理的损失率显著低于水煮处理。加热处理对巴西蘑菇的还原力和清除DPPH·能力的影响显示,水煮和微波处理不仅降低了巴西蘑菇总酚含量,而且改变了其总酚的组成,水煮处理对其抗氧化能力的破坏能力明显高于微波处理。研究可为消费者日常生活合理烹调巴西蘑菇提供科学依据。

The effects of boiling and microwaving on nutritional compositions and antioxidant activities of fresh and frozen A.blazei Murril（AbM） were evaluated and compared.The results showed that the contents of crude protein,ash,total soluble protein,total soluble sugar,vitamin C,and total phenolics decreased by both cooking treatments,but no significant changes were observed in lipids.Boiling and microwaving significantly changed the compositions of amino acids and decreased the contents of glucose,galactose and mannose,and the effect of boiling was higher than that of microwaving.Furthermore,boiling and microwaving significantly decreased the DPPH· scavenging activity and reducing power of AbM.Analysis of the relations between the antioxidant activities and total phenolic concentrations testified that the cooking treatments not only decreased the total phenolic contents,but also changed the types and relative amounts of phenolic compounds of AbM.