排序方式: 共有79条查询结果,搜索用时 15 毫秒
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松茸菌与鸡枞菌超微粉碎提取多糖 总被引:4,自引:0,他引:4
采用超微粉碎技术对松茸菌、鸡枞菌进行微粉加工 ,用 H2 SO4 -苯酚法测定其中多糖的含量。研究表明 ,超微粉碎与普通粉碎的松茸菌、鸡枞菌的多糖提取量比普通粉碎提高 4~ 5倍。 相似文献
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Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity 总被引:6,自引:0,他引:6
Isabel C.F.R. Ferreira Paula Baptista Miguel Vilas-Boas Lillian Barros 《Food chemistry》2007,100(4):1511-1516
The antioxidant properties of two wild edible mushroom species from the northeast of Portugal, Lactarius deliciosus (L.) Gray and Tricholoma portentosum (Fr.) Quél., were evaluated. Methanolic extracts from the entire mushroom, the cap and the stipe, separately, were screened for their reducing power and free radical scavenging capacity by chemical assays. The total phenolic content was determined, in order to assess its effect on the extract’s antioxidant activity. Both two species showed antioxidant potential; but L. deliciosus proved to be more active. The portion of the mushroom used had an influence on the results obtained, with the cap methanolic extracts exhibiting the greatest antioxidant effect. 相似文献
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黑龙江、吉林地区松茸ITS序列遗传多样性分析 总被引:1,自引:0,他引:1
提取黑龙江省5个不同产地和吉林省汪清地区不同产地松茸子实体的基因组DNA,利用ITS序列分析技术研究其遗传多样性。测序后通过和GenBank中序列比对,采用最大简约法(Maximum Parsimony,MP)、最小进化法(Minimum Evolution,ML)和邻位相接法(Neighbor Joining,NJ)构建系统发育树。结果表明,6个样品的ITS序列被分成了两大组,鸡东,汪清,东京城,东宁由于序列比较相似被分为一组,穆棱和海林被分为另一组。每组的ITS序列变化较小,相似度较高。同时,多个位点存在着差异,有转换、颠换和缺失。 相似文献
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松口蘑是专一性很强的菌根菌,难以人工培养。不同的培养基对松口蘑菌丝体的生长有明显的影响。本文报道通过松口蘑菌丝得率为指标的实验,确定松口蘑菌丝体液体发酵培养基。结果表明最适培养基为:蔗糖70 g/L、硝酸铵5 g/L、KH2PO41 g/L、MgSO4.7H2O 0.5 g/L和酵母膏8 g/L。 相似文献
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目的 为了改善聚L-乳酸(PLLA)的柔韧性和气体选择透过性,将聚富马酸二元醇酯(PNF)作为柔性链段以熔融共聚方式引入PLLA中对其进行改性。方法 以PLLA为主体,加入PNF,并改变其中二元醇链段长度制备一系列聚乳酸-共富马酸二元醇酯(PLNF)共聚物,随后将其制备成薄膜,测试其力学性能、气体透过性能和水蒸气透过性,并对口蘑进行贮藏试验。结果 PNF的加入使PLLA的力学性能、气体选择透过性及透湿性均得到改善,且断裂伸长率是随着二元醇链段的增长而逐渐增大。与PLLA相比,聚乳酸-共富马酸癸二醇酯(PLDF)的断裂伸长率可达346.4%,聚乳酸-共富马酸丁二醇酯(PLBF)的CO2/O2选择透过比从3.0升高到4.4,且在口蘑贮藏期间可维持其形态,呈现较好的感官品质,在15 d内仍具食用价值。结论 PNF的引入有效改善了PLLA的性能,延长了口蘑的货架期,为PLLA薄膜进一步用于生鲜果蔬包装提供了参考。 相似文献
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不同方式制备松茸化妆品原料的美白功效研究 总被引:1,自引:0,他引:1
为了解不同方式制备的松茸化妆品原料的美白功效差异,采用MTT等方法测定水提、醇提和发酵3种方式制备的松茸化妆品原料对B16细胞增殖的影响及对B16细胞内酪氨酸酶活性的抑制作用。结果表明,发酵方式制备的松茸化妆品原料对B16细胞增殖和酪氨酸酶活性的抑制作用要明显优于水提和醇提方式;发酵方式制备的松茸化妆品原料的美白效果较佳,其可能是因为发酵作用可以从松茸中提取出更多或更强的美白有效物质。 相似文献
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Is the Yellow Knight Mushroom Edible or Not? A Systematic Review and Critical Viewpoints on the Toxicity of Tricholoma equestre
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Piotr Rzymski Piotr Klimaszyk 《Comprehensive Reviews in Food Science and Food Safety》2018,17(5):1309-1324
There is no scientific consensus regarding the safety of the Yellow Knight mushroom Tricholoma equestre (L.) P.Kumm. Following reports of cases of intoxication involving effects such as rhabdomyolysis, and supportive observations from in vivo experimental models, T. equestre is considered as a poisonous mushroom in some countries while in others it is still widely collected from the wild and consumed every year. In this paper, we review all the available information on T. equestre including its morphological and molecular characterization, nutritional value, levels of contaminants observed in fruiting bodies, the possibility of mistake with species that are morphologically similar, and the in vivo data on safety and cases of human intoxication. Based on available data, it is suggested that T. equestre cannot be considered as a toxic species and does not appear to exhibit any greater health threat than other mushroom species currently considered as edible. More care should be taken when reporting cases of human poisoning to fully identify T. equestre as the causative agent and to exclude a number of interfering factors. Specific guidelines for reporting future cases of poisoning with T. equestre are outlined in this paper. Any future research involving T. equestre should present the results of molecular phylogenetic analyses. 相似文献
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以鲜松茸为原料,研究热风干燥(hot-air drying,HAD)、真空冷冻干燥(vacuum freeze drying,VFD) 和微波真空干燥(microwave vacuum drying,MVD)对其色泽、营养成分、氨基酸组成、挥发性成分的影响,为松 茸干燥方式的优化提供理论依据。结果表明:VFD可较好保持松茸的色泽,其他干燥方式会引起松茸的褐变。干燥 后松茸中的脂肪、蛋白质、总糖含量均增加。VFD组蛋白质和总糖含量最高,分别为247.74 mg/g和207.19 mg/g,脂 肪含量最低,为30.63 mg/g;MVD组脂肪含量最高,为39.33 mg/g,总糖含量最低,为166.99 mg/g;HAD组蛋白质 含量最低,为226.01 mg/g。HAD组松茸总酚含量最高,VFD组最低,分别为7.42 mg GAE/g和3.89 mg GAE/g。总氨 基酸含量大小依次为VFD组>MVD组>鲜松茸>HAD组,在其各种必需氨基酸中,第一限制氨基酸为蛋氨酸和半 胱氨酸。鲜松茸、HAD组、VFD组和MVD组分别检测出21、36、31和31 种挥发性成分,HAD组新生成较多的醇、 醛、酯、烃类物质,赋予松茸浓郁的芳香味,MVD组可较好地保留鲜松茸中主要的风味物质。综合比较,MVD为 松茸较理想的干燥方式。 相似文献