| 食用菌海带发酵产物清除自由基能力的研究 |
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| 引用本文： | 孟秀梅,刘新,张绵松,王小军,唐聚德,孙永军,刘昌衡.食用菌海带发酵产物清除自由基能力的研究[J].食品科技,2011(3):113-115. |
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| 作者姓名： | 孟秀梅 刘新 张绵松 王小军 唐聚德 孙永军 刘昌衡 |
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| 作者单位： | 山东省科学院生物研究所;山东省应用微生物重点实验室;山东省科学院中日友好生物技术研究中心;山东省好当家集团有限公司; |
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| 基金项目： | 山东省科技攻关计划项目(2007GG10005020) |
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| 摘 要： | 为了研究食用菌海带发酵产物制备膳食纤维清除自由基的能力,在羟基自由基以及超氧阴离子自由基体系下,对食用菌、海带以及食用菌海带发酵产物制备膳食纤维进行了清除自由基能力的研究,食用菌海带发酵产物对羟自由基和超氧阴离子自由基的清除效果与样品质量浓度成正相关,其清除超氧阴离子自由基能力不如清除羟自由基的能力。
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| 关 键 词： | 食用菌 海带 清除自由基 膳食纤维 |
Scavenging free radical capacity with fermentation products of kelp and mushroom |
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| MENG Xiu-mei,LIU Xin,ZHANG Mian-song,WANG Xiao-jun,TANG Ju-de,SUN Yong-jun,LIU Chang-heng.Scavenging free radical capacity with fermentation products of kelp and mushroom[J].Food Science and Technology,2011(3):113-115. |
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| Authors: | MENG Xiu-mei LIU Xin ZHANG Mian-song WANG Xiao-jun TANG Ju-de SUN Yong-jun LIU Chang-heng |
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| Affiliation: | MENG Xiu-mei1,3,LIU Xin1,ZHANG Mian-song2,WANG Xiao-jun1,TANG Ju-de4,SUN Yong-jun4,LIU Chang-heng1,3(1.Biology Institute of Shandong Academy of Sciences,Jinan 250014,2. Biotechnolegy Center of Shandong Academy of Sciences,3. Key Laboratory for Applied Microbiology of Shandong Province,4 Shandong Homey Group,Ltd.,Rongcheng 264305) |
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| Abstract: | To study the scavenging capacity with dietary fibe made of mushroom and kelp fermentation products,we used hydroxyl radical and superoxide radical system. The mushroom,kelp and dietary fiber made of mushroom and kelp fermentation products were prepared for free radical scavenging capacity study. The scavenging capacity with dietary fiber made of mushroom and kelp fermentation products was positively related to sample concentrations. Hydroxyl radical scavenging of dietary fiber made of mushroom and kelp ferm... |
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| Keywords: | mushroom kelp scavenging free radical dietary fiber |
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