摘要
以5种不同地区采集的猴头菌子实体及1种猴头菌液态深层发酵菌丝体为原料,比较其原料主要营养成分及微量元素,多糖的单糖组成及抗氧化活性的差异。结果表明:5种猴头菌子实体的营养成分含量基本一致,同种元素含量差异小于20%,发酵菌丝体中粗蛋白及粗脂肪含量均高于子实体,元素含量差异较大,且菌丝体存在部分重金属超标的潜在风险。猴头菌子实体多糖的平均得率为2.15%,菌丝体多糖的得率(5.06%)显著高于子实体;6种多糖均由甘露糖、半乳糖和葡萄糖构成;抗氧化结果表明,5种子实体多糖的抗氧化活性差异较小,其中以丽水产的猴头菌多糖抗氧化活性最弱,而菌丝体多糖的抗氧化活性较强且显著优于子实体多糖,对ABTS自由基的清除能力接近于VC。不同产地,不同栽培方式、不同生长阶段都会对猴头菌原料及其多糖性质产生一定的影响。
Five Hericium erinaceus fruit bodies grown in different areas in China and a mycelium of Hericium erinaceus grown under liquid submerged fermentation were used as experiment objects. The main nutritional components,trace elements,chemical composition and antioxidant activity of their polysaccharides were compared. The result indicated that,the nutrition of the five fruit body samples was basically the same,difference of content percentage of same elements in fruit body samples was less than 20%. The content of protein and fat in mycelium were both higher than those in fruit body samples,also there was large difference in element contents between fruit body samples and mycelium,and there can be potential risk for heavy metal to exceed the standards. The yield rate of polysaccharides extracted from mycelium was 5. 06%,which was significantly higher than the average yield rate of polysaccharides extracted from fruit body samples（ 2. 15%）. The results of GC showed that the component of monosaccharide in the six polysaccharide were D-mannose,D-galactose and D-glucose. Their antioxidant activities were also investigated and compared. Five fruit body samples showed no significant difference in antioxidant activities,among them,the Hericium erinaceus from Lishui had the weakest antioxidant activities. The mycelium exhibited excellent antioxidant activities and was significantly stronger than fruit body samples,its ability to scavenge ABTS radical was close to ascorbic acid. The results showed that the geographical location,cultivation methods and different stages of growth all had influences on Hericium erinaceus and their polysaccharides.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第1期134-140,共7页
Food and Fermentation Industries
基金
国家高技术研究发展计划(863计划)子项目(No.2014AA022205)
关键词
猴头菌
子实体
菌丝体
多糖
微量元素
单糖组成
抗氧化性
Hericium erinaceus
fruit body
mycelium
polysaccharide
trace element
monosaccharide
antioxidant activity
