杏鲍菇粗多糖的抗氧化活性研究

Studies on the Antioxidant Activities of Crude Polysaccharides from Pleurotus Eryngii

对杏鲍菇子实体、菌丝体和发酵液粗多糖清除DPPH自由基、羟自由基的能力、铁离子螯合能力以及还原力进行了比较分析,结果表明:菌丝体、发酵液粗多糖清除DPPH自由基能力较强,清除率EC50值分别为4.15和4.81mg/mL;子实体、菌丝体和发酵液粗多糖清除羟自由基、螯合铁离子的能力较强,羟自由基清除率EC50值分别为1.27、1.31和3.54mg/mL,铁离子螯合能力EC50值分别为3.01、1.53和4.17mg/mL;在一定浓度范围内,多糖浓度增加其清除DPPH自由基、羟自由基的能力以及铁离子螯合能力亦增强,并呈现良好的量效关系.实验浓度范围内,3种粗多糖的还原力均较弱.

The abilities of removing the free radical of DPPH and hydroxyl, iron ion chelating ability and reducing power of crude polysaccharides extracted from furiting body and mycelium, as well as in its fermentation broth of Pleurotus eryngii were studied. The results showed that the abilities of removing DPPH free radical for crude polysaccharides from mycelium and fermentation broth were stronger, and their clearance values of EC50were 4.15 and 4.81mg/mL respectively. The abilities of removing the hydroxyl and iron ion chelating ability of crude polysaccharides extracted from fruiting body, mycelium and from fermentation broth were stronger,and the clearance valuesof EC50for hydroxyl were 1.27,1.31 and 3.54 mg/mL,and the values of EC50for iron ion chelating ability were 3.01, 1.53 and 4.17 mg/mL. Within a certain range of polysaccharide concentration, the abilities of removing the free radical of DPPH, hydroxyl and iron ion chelating ability of polysaccharides would enhance with the increase of polysaccharide concentration, with the manner of dose-dependent. Within the range of experimental concentrations, the reducing powers of three crude polysaccharides were poor.