摘要
为研究长白山区食用菌的抗氧化活性,选取美味牛肝菌、元蘑、榛蘑和黑木耳4种食用菌为材料,测定其提取物中总酚含量,并通过清除DPPH·、ABTS^+·、羟自由基能力及相对还原能力对其体外抗氧化活性进行评价。结果表明,元蘑、美味牛肝菌、榛蘑及黑木耳提取物中总酚含量分别为21.68,19.70,13.94和8.66 mg/g;美味牛肝菌提取物对DPPH·、ABTS^+·的清除能力及相对还原能力最好;榛蘑提取物对羟自由基清除能力最好;4种食用菌提取物的清除能力均随浓度的增加而增加,并呈明显的量效关系。
The total phenolic content of four kinds of edible mushrooms were determined. Meanwhile their antioxidant activity in vitro was evaluated using four test systems which including DPPH free radicals scavenging activity, ABTS free radicals scavenging activity, hydroxyl free radical and reducing power assays. The results showed that the content of the total phenolics of Hohenbuehelia serotina, Boletus edulis, Armillaria mellea and Auricularia auricular were 21.68, 19.70, 13.94 and 8.66 mg/g, respectively. Boletus edulis possessed the strongest DPPH free radicals scavenging activity, ABTS free radicals scavenging activity and reducing power assays. Armillaria mellea possessed the strongest hydroxyl free radical scavenging ability. The scavenging capacity of four kinds of edible mushrooms was increased with the increase of concentration.
出处
《食品工业》
CAS
北大核心
2017年第1期18-22,共5页
The Food Industry
基金
延边大学大学生创新训练项目(ydbksky2016339)
关键词
食用菌
多酚
抗氧化
edible mushrooms
phenolics
antioxidant activity
