4种常用食用菌子实体多糖抗氧化活性的比较

Comparison of Four Kinds of Edible Fungus Polysaccharide Antioxidation Activity

[目的]比较4种子实体多糖对羟自由基、超氧阴离子自由基的清除作用及其总还原力等体外抗氧化活性。[方法]采用热水浸提法分别从香菇子实体、杏鲍菇子实体、蟹味菇子实体和茶树菇子实体中提取多糖,经纯化、干燥后,获得4种食用菌子实体多糖粉。对子实体多糖进行体外抗氧化活性研究,主要测定其总还原力、清除羟自由基及超氧阴离子自由基的能力。[结果]试验表明,4种常用食用菌子实体多糖的体外抗氧化活性均随着多糖浓度的增大而增强;其中,总还原力大小依次为香菇>杏鲍菇>茶树菇>蟹味菇;对羟自由基清除能力的大小依次为:茶树菇>香菇>杏鲍菇>蟹味菇;对超氧阴离子自由基清除能力的大小依次为:茶树菇>杏鲍菇>香菇>蟹味菇。[结论]研究可为对食用菌资源的开发利用提供理论依据。

[Objective] To compare antioxidation activity of four kinds of edible fungus polysaccharide.[Method] The polysaccharide was extracted from mushroom,Pleurotus eryngii,Hypsizygus marmoreus,Agrocybe aegirit by using hot water extraction,after purification and drying,polysaccharide powder was obtained.The in vitro antioxidation activity was studied,total reducing power,scavenging hydroxyl free radical and superoxide anion free radical ability was determined.[Result] The results showed that the order of total reducing power is：mushroom ＞ Pleurotus eryngii ＞Agrocybe aegirit ＞ Hypsizygus marmoreus; the order of scavenging hydroxyl free radical ability is：Agrocybe aegirit ＞ mushroom ＞ Pleurotus eryngii ＞ Hypsizygus marmoreus ; the order of scavenging superoxide anion free radical ability is Agrocybe aegirit ＞ Pleurotus eryngii ＞ mushroom ＞Hypsizygus marmoreus.[Conclusion] The study can provide theoretical basis for development and utilization of edible fungus resources.