羊肚菌等9种食用菌抗氧化活性研究

Antioxidant Activities of Nine Edible Mushrooms Extracts

通过对DPPH自由基清除能力、还原能力和清除羟基自由基能力的研究,比较羊肚菌、圆孢蘑菇、杏鲍菇、香菇、圆菇、白玉菇、平菇、金针菇和姬菇的甲醇提取物的抗氧化能力。结果显示:9种食用菌甲醇提取物具有不同程度的抗氧化活性,其中圆孢蘑菇甲醇提取物对DPPH自由基清除能力最强,其EC_(50)值为346.50μg/mL,羊肚菌甲醇提取物的铁氰化钾还原力最强,平菇甲醇提取物的羟基自由基清除能力最强,其EC_(50)为863.74μg/mL。

This is a study of antioxidation activities of nine methanol extracts by ability of scavenging DPPH free radical, reducing power and hydrogen peroxide scavenging activity. Including Morehella esculenta （L.） Pers, Agm-icus gennadii （Chot. et Boud） P. D. Or- ton, Pleurotus eryngii Quel., Lentinus edodes （Berk.）sing, Mushroom, Pleurotus nebrodensis, Pleurotus ostreatus, F. velutipes and Pleurotus ostreatus. The results showed that there are different antioxidant activity of nine methanol extracts of edible mushroom spe- cies, the methanol extract of Agaricus gennadii （Chot. et Boud） P. D. Orton showed the strongest 2, 2-diphenyl- 1-picryhydrazyl （DPPH） scavenging capacity, and the EC50 values was 346.50μg/mL, respectively. The methanol extracts of Morehella esculenta （L.） Pers showed the strongest reducing power. And the methanol extracts of Pleurotus ostreatus showed the strongest Hydrogen peroxide scavenging activity, the EC50 of 863.74μg/mL.