羊肚菌发酵菌丝体酚类物质的提取及抗氧化活性的研究

The extraction and antioxidant activity of phenolics in Morchella mycelium fermentation

发酵培养羊肚菌,从羊肚菌菌丝体中提取酚类物质,测定其含量及抗氧化性,为合理开发利用羊肚菌资源,提供科学依据。采取福林酚法测定羊肚菌中多酚的含量,利用水杨酸和邻苯三酚自氧化法分别测定羊肚菌多酚的抗氧化性,利用硫代硫酸钠滴定法测其抗油脂自动氧化能力。结果表明,羊肚菌发酵菌丝体中酚类物质达3.14 mg/g,提取的酚类物质对羟基自由基的清除率达64%,对超氧阴离子自由基清除率达63%,同时羊肚菌发酵菌丝体中的酚类物质具有一定的抗油脂氧化能力,能够延缓猪油的氧化过程。

Fermentation cultivation Morchella, phenolic substances extracted from Morchella mycelia, determination of its content and its oxidation resistance, for reasonable exploitation and utilization of Morchella resources value, and to provide scientific basis. This experiment adopts the forint phenol method for determining the content of polyphenol in Morchella. Using salicylic acid and the development of three phenol from oxidation, respectively Morchella polyphenol oxidation resistance. Using sodium thiosulfate titration to measure the grease automatic oxidation resistance. Experimental results show that Morchella mycelium fermentation of phenolics up to 3.14 mg/g. Extraction of phenolics to hydroxyl free radical clearance-, for clearance-on super oxide anion, at the same time the phenolics in Morchella mycelium fermentation has certain oil oxidation resistance, can delay the oxidation process of lard.