八种常见食用菌的抗过敏和抗氧化活性成分研究

Study on Anti-oxidant and Anti-allergic Constituents in Eight Common Edible Mushrooms

以八种食用菌为研究对象,对食用菌的抗坏血酸含量、总酚含量、总黄酮含量、DPPH·清除率和透明质酸酶抑制率进行测定。结果表明:抗氧化能力由高到低的顺序为:秀珍菇>草菇>海鲜菇>平菇>金针菇>鸡腿菇>杏鲍菇>蘑菇。透明质酸酶抑制率由高到低的顺序为:海鲜菇>草菇>秀珍菇>金针菇>鸡腿菇>蘑菇>平菇>杏鲍菇。草菇、海鲜菇、秀珍菇有强抗过敏作用。八种食用菌的透明质酸酶抑制率与抗坏血酸含量(R2=0.4692)、总酚含量(R2=0.8466)之间呈负相关性。透明质酸酶抑制率与总黄酮含量(R2=0.4180)、DPPH·清除率(R2=0.4858)之间呈正相关性,但相关性较弱。食用菌的抗过敏性与抗氧化性之间具有一定的相关性。

Eight edible mushrooms were studied to determine the content of ascorbic acid, total phenol, total flavonoids, DPPH o clearance and inhibition rate of hyaluronic acid respectively. The results were ： their anti- oxidant capacity was sequenced as sau chun mushroom 〉 straw mushroom 〉 Sea Mushroom 〉 oyster mushroom 〉 flammulina velutipes 〉 coprinus 〉 eryngii 〉 mushroom ; inhibition rate of hyaluronic acid as sea mushroom 〉 straw mushroom 〉 sau chun mushroom 〉 flammulina velutipes 〉 coprinus 〉 mushroom 〉 oyster mush- room 〉 eryngii. Mushroom, sea mushroom and sau chun mushroom had strong anti-allergic effects. There was a negative relationship between anti-allergic and ascorbic acid （ R^2 = 0. 4692 ）, total phenolic （ R^2 = 0. 8466） in eight kinds of mushroom. And there was a positive relationship between anti-allergic and total fla-vonoids （R^2 = 0.4180） , DPPH ~ clearance rate （R^2 = 0.4858 ）, but the relationship are weak. Anti-aller-gic is related with antioxidant.