摘要
文中测定了几种常见食用菌的清除羟自由基能力,并初步分析了食用菌抗羟自由基物质的主要来源。结果表明,7种食用菌对羟自由基均有显著的清除作用,但不同食用菌所具有的清除羟自由基能力各不相同,它们清除羟自由基能力的强弱顺序为:真姬菇>茶树菇>双孢蘑菇>秀珍菇>香菇>平菇>黄金针菇。此外,不同食用菌清除自由基的物质也各不相同。
The hydroxyl radical scavenging activities of several kinds of edible fungi were determined. The results showed that edible fungi studied in this paper have clearing effects on scavenging hydroxyl radical. Their scavenging activities followed in the order： Hypsizygus marmoreus 〉 Agrocybe aegerita 〉 Agaricus bisporus 〉 Pleurotus geesteyanus 〉 Lentinus edocles 〉 Pleurotus ostreatus 〉 Flammulina velutipes. Furthermore, the experiment showed that the capacity of scavenging hydroxyl radical is different in various kinds of edible fungi.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第10期25-28,共4页
Food and Fermentation Industries
基金
中国博士后基金(2003033496)
南京师范大学科研基金(184070HZB39)资助项目
关键词
羟自由基
食用菌
抗氧化
hydroxyl radical, edible fungi, antioxidation
