五种真菌的复合多糖体外抗氧化作用研究

Study on antioxidant effects of complex polysaccharides from five kinds of fungi in vitro

以香菇、黑木耳、灰树花、姬松茸和蛹虫草等5种食用菌多糖的复合多糖为研究对象,用邻苯三酚法测定真菌多糖对超氧阴离子自由基的清除率,用水杨酸法测定真菌多糖对羟自由基的清除率。比较复合多糖与5种单一真菌多糖对体外抗氧化功能的影响。结果表明,用邻苯三酚法测定复合真菌多糖在低、中、高三个浓度时对超氧阴离子自由基的清除率分别为20.6%、48.5%、53.2%,分别比清除率最高的单一多糖高出19.1%、20.3%、16.2%;用水杨酸法测定复合真菌多糖在低、中、高三个浓度时对羟自由基的清除率分别为23.9%、55.0%、61.4%,分别比清除率最高的单一多糖高出12.7%、14.3%、17.6%。

The compound polysaccharides of 5 kinds of edible mushroom polysaccharides such as shiitake mushrooms,black fungus,Grifola frondosa,Agaricus blazei,and Cordyceps militaris were used as the research object. The scavenging rate of superoxide anion radicals by fungal polysaccharides was determined by pyrogallol method. Salicylic acid method was used to determine the scavenging rate of hydroxyl radicals by fungal polysaccharides. In vitro effects between complex polysaccharides and five single fungal polysaccharides on the antioxidant capacity were compared. The results shows the scavenging rates of superoxide anion free radicals determined by pyrogallol method was 20. 6% for the low,48. 5% for the medium and 53. 2% for high concentrations of complex fungal polysaccharides respectively.19. 1% ,20. 3% and 16. 2% higher compared with scavenging rates of the highest single polysaccharides; The hydroxyl radical scavenging rates of the compound fungal polysaccharides determined by salicylic acid method was 23. 9% for low,55. 0% for medium,and 61. 4% for high concentrations respectively. 12. 7% ,14. 3% and 17. 6% higher compared with scavenging rates of highest single polysaccharides respectively.