不同培养基对平菇营养成分、多酚含量及其抗氧化活性的影响

Effects of Different Culture Media on Nutritional Composition,Polyphenol Contents and Antioxidant Activity of Pleurotus ostreatus

以8种不同组成的培养基培养的平菇为研究对象,测定不同培养基处理对平菇营养成分、多酚含量及其多酚抗氧化活性(DPPH自由基、ABTS+?清除能力和还原力)的影响。结果表明:灰分、总糖和膳食纤维含量最高的为培养基H组平菇(H代表平菇培养基编号,下同),水分、粗蛋白和脂肪含量最高的分别为培养基C、F和B组的平菇。氨基酸总量平均值最高的是培养基H组平菇。不同培养基处理组平菇之间同种矿物元素含量存在差异,甚至出现较大差异。检出6种共有脂肪酸成分,同种脂肪酸在不同平菇中含量不同。不同培养基处理组平菇之间多酚含量存在差异,培养基E组平菇多酚含量最高;且多酚(游离酚,结合酚)各抗氧化指标随多酚质量浓度的增加而增加,但不同培养基处理组平菇各抗氧化指标的差异性大小随多酚质量浓度的变化而改变。

The present research investigated the effects of eight different culture media(numbered as A through H) on the nutritional composition, polyphenol contents and antioxidant activity(DPPH and ABTS free radical scavenging activities, and reducing power) of Pleurotus ostreatus. Results showed that Pleurotus ostreatus from various culture media presented differences in their nutritional composition, polyphenol contents and antioxidant activities. The highest contents of ash, sugar and dietary fiber were detected in Pleurotus ostreatuses cultured with medium H, and the highest contents of water, protein and fat were detected when the edible mushroom was cultured with media C, F and B, respectively. Differences in all investigated mineral elements were seen in the Pleurotus ostreatus cultured with various culture media, and some of them even showed great differences. Six fatty acids were found in different amounts among eight samples of Pleurotus ostreatus, together with differences in polyphenol contents. Polyphenols reached the highest level when medium E was used. The antioxidant activity was enhanced as the concentration of polyphenols(for both free and bound forms) increased. However, the differences in each antioxidant activity of Pleurotus ostreatus cultured with various culture media varied with the concentration of polyphenols.