五台山野生食用菌酚类物质组成及抗氧化活性分析

Phenolic Compositions and Antioxidant Activities of Wild Edible Fungi from Mount Wutai

食用菌多酚具有较高的抗氧化、抗肿瘤等生物活性,为探究五台山地区野生台蘑酚类物质组成及抗氧化活性,采用分光光度法测定其总酚、总黄酮含量,采用超高效液相色谱-串联质谱技术对多酚组成进行分析,同时对台蘑多酚体外抗氧化活性测定并进行皮尔逊相关性分析。结果表明,五台杯伞的总酚和总黄酮含量最高,分别为4.83 mg·g^(-1)和3.69 mg·g^(-1)。3种台蘑酚类物质组成相似,主要为对羟基苯甲酸、肉桂酸、没食子酸、原儿茶酸、槲皮素、芦丁,皮尔逊相关性分析表明没食子酸、原儿茶酸、槲皮素与台蘑多酚抗氧化活性具有显著正相关性。

Edible fungi polyphenols have a range of beneficial biological activities such as anti-oxidation and anti-tumor.In order to explore the phenolic compositions and compare the antioxidant activities of wild edible fungi from the Wutai Mountain area,the content of total phenols and total flavonoids were determined by spectrophotometry and the compositions of polyphenols were analyzed by ultra performance liquid chromatography-tandem mass spectrometry.The antioxidant acticities of Taimo polyphenols were determined in vitro and Pearson correlation analysis was carried out.The results showed that Clitocybe wutaishanensis had the highest contents of total phenol and total flavonoid,respectively 4.83 mg·g^(-1) and 3.69 mg·g^(-1).The composition of the phenolic compounds in three varieties of Taimo were similar,mainly composed of p-hydroxybenzoic acid,cinnamic acid,gallic acid,protocatechuic acid,quercetin,rutin.The Pearson correlation analysis showed that gallic acid,protocatechuic acid,quercetin and Taimo polyphends had a significant positive correlation with the antioxidant activities of Taimo polyphenols.