摘要
通过采用化学法,分别测定了猴头菇多糖、香菇多糖、银耳多糖、鸡腿菇多糖、灰树花多糖及香菇复合多糖、灰树花复合多糖体外抗氧化活性。结果表明,0.5 mg.mL-1的猴头菇多糖、香菇多糖、银耳多糖、鸡腿菇多糖、灰树花多糖与复合多糖能够不同程度地清除DPPH.自由基、羟自由基(.OH)和超氧阴离子自由基(O2-.)能力,具有较好的抗氧化活性,而香菇复合多糖和灰树花复合多糖的总体抗氧化活性优于其组成单糖,其中以灰树花复合多糖对自由基的清除能力最强,其清除率分别为(89.5±1.3)%、(62.4±0.6)%、(47.9±1.0)%。
In this study, the antioxidant activities of hericium erinaceus polysaccharides, lentinan, tremella polysaccha- rides, grifolan, coprinus comatus polysaccharides and their compound polysaccharides in vitro were examined. It was found that these polysaccharides （0.5 mg.mL-1） all had been shown to display significantly antioxidant properties, decreased not （1,1-diphenyl-2-picrylhydrazyl radicals and hydroxyl radicals, but also superoxide anion fidieals with different degrees. These results clearly suggested that these polysaccharides were bioaetive agents having significant antioxi- dant actions, and the compound use of these polysaccharides had better antioxidant effects, grifolan showed the best.antioxidant activity and was able to reduce radicals in （89.5±1.3） %, （62.4±0.6） %, （47.9±1.0） %, respectively.
出处
《中国食用菌》
北大核心
2011年第6期42-44,48,共4页
Edible Fungi of China
关键词
食用菌
复合多糖
抗氧化
Edible fungus
Compound polysaccharides
Antioxidant
