五种香菇营养成分及其香菇多糖的抗氧化性评价

Evaluation of the Nutritional Composition of Five Mushroom Species and the Antioxidant Properties of Their Mushroom Polysaccharides

探究不同产地香菇营养成分及其香菇多糖的抗氧化活性,为食疗的选材与香菇多糖的深度开发提供依据。以5个地区的香菇为原料,对其蛋白质、脂肪、总糖、灰分等指标检测分析,并利用超声辅助优化香菇多糖的提取方案,同时对香菇多糖的抗氧化性能进行分析。结果表明,干香菇蛋白质含量福建古田最高,为30.81%;脂肪含量福建古田最高,为3.33%;总糖含量河南白云山最高,为46.53%;灰分含量福建古田最高,为6.88%。优化后香菇多糖的最佳工艺为料液比1∶35,提取时间35 min,超声功率340 W。在该条件下多糖得率为10.32%,DPPH清除率在29%以上。不同产地香菇营养成分的差异较大,香菇多糖浓度与其抗氧化性成正相关,河南白云山的香菇多糖含量及其他营养成分均较好,可作为保健产品原料。

To investigate the nutritional composition of Shiitake mushrooms from different origins and their antioxidant activity of Shiitake polysaccharides,and to provide a basis for the selection of materials for food therapy and the in-depth development of Shiitake polysaccharides.Shiitake mushrooms from five regions were used as raw materials,and their protein,fat,total sugar,ash and other indexes were detected and analyzed,and the extraction scheme of Shiitake polysaccharide was optimized by ultrasound assistance,and the antioxidant properties of Shiitake polysaccharide were also analyzed.The results showed that the protein content of dried Shiitake mushrooms was the highest in Gutian,Fujian,with 30.81%;The fat content was the highest in Fujian Gutian with 3.33%;Total sugar content He'nan Baiyunshan was the highest 46.53%;Ash content Fujian Gutian was the highest with 6.88%;The optimal process of mushroom polysaccharide was optimized with the material-liquid ratio of 1∶35,extraction time of 35 min and ultrasonic power of 340 W.The polysaccharide yield was 10.32%,and the DPPH were above 29%under this condition.The differences in nutrient composition of Shiitake mushrooms from different origins were large,and the antioxidant properties of Shiitake mushrooms polysaccharide concentration increased with the content.The Shiitake mushrooms polysaccharide content and other nutrients in He'nan Baiyunshan were good,which can be used as raw material for health care products.