摘要
研究不同加工、烹制条件对猴头菇抗氧化活性的影响。在不同处理条件下处理猴头菇子实体,然后从清除羟自由基的能力、还原力、清除超氧阴离子自由基和清除DPPH自由基的能力4个方面测定不同处理条件对猴头菇抗氧化活性的影响。结果显示,随烘烤温度升高,清除羟自由基的能力与还原力显著升高,清除超氧阴离子自由基的能力和清除DPPH自由基的能力显著降低。微波处理对清除羟自由基基本没有影响,但能显著升高还原力、清除超氧阴离子自由基和清除DPPH自由基的能力。煮处理中,清除超氧阴离子自由基的能力、还原力和清除DPPH自由基的能力显著高于炒处理;而对于清除羟自由基,炒处理则显著高于煮处理。研究结果为猴头菇加工、烹制条件的改善提供理论依据。
To study the change of antioxidant activity of Hericium erinaceus in different dealing condition,we dealt with Hericium erinaceus in different condition,and then determined the antioxidant activity from four aspects：the hydroxyl radical（OH）-scavenging activity,reducing power ability,superoxide anion free radical scavenging activity,2,2-diphenyl-1-picrylhydrazyl（DPPH） free radical scavenging activity.The results showed the hydroxyl radical（OH）-scavenging activity and reducing power ability were notably increased with the increasing of baked temperature,however,the superoxide anion free radical scavenging activity and 2,2-diphenyl-1-picrylhydrazyl（DPPH） free radical scavenging activity were decreased.Microwave process generally produced no effect on the hydroxyl radical（OH）-scavenging activity,but could markedly increase reducing power ability,superoxide anion free radical scavenging activity and 2,2-diphenyl-1-picrylhydrazyl（DPPH） free radical scavenging activity.The superoxide anion free radical scavenging activity,reducing power ability and 2,2-diphenyl-1-picrylhydrazyl（DPPH） free radical scavenging activity in boiling were more than those in frying,but for the hydroxyl radical（OH）-scavenging activity,frying was more than boiling.This research results can provide theory evidence for improving the processing condition and cooking condition of Hericium erinaceus.
出处
《食品科技》
CAS
北大核心
2012年第4期54-56,共3页
Food Science and Technology
基金
广东工业大学轻工化工学院"211工程"培育项目(20091015)
广东省大学生创新实验项目(1184510045)
关键词
猴头菇
加工
烹制
抗氧化
Hericium erinaceus
processing
cooking
antioxidative activity
