| 3 种食用菌多糖自由基清除作用研究 |
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| 引用本文： | 陶明煊,王 峰,刘 俊,程光宇,金邦荃. 3 种食用菌多糖自由基清除作用研究[J]. 食品科学, 2009, 30(23): 135-137. DOI: 10.7506/spkx1002-6300-200923029 |
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| 作者姓名： | 陶明煊 王 峰 刘 俊 程光宇 金邦荃 |
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| 作者单位： | 1.南京师范大学金陵女子学院 2.南京师范大学生命科学学院 3.江苏吴中大自然生物工程有限责任公司 |
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| 基金项目： | 江苏省高校自然科学基础研究项目(07KJD550116)；江苏省农业科技自主创新基金项目(CX(08)146) |
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| 摘 要： | 研究金顶侧耳、姬菇和毛头鬼伞3 种食用菌粗多糖和精多糖对超氧阴离子自由基(O2·)、羟自由基(·OH)、DPPH 自由基的清除作用。结果表明，金顶侧耳、姬菇和毛头鬼伞精多糖与粗多糖相比，对O2·清除率分别提高62.5%、58.3% 和51.5%；对·OH 清除率分别提高33.1%、42.3% 和33.2%；对DPPH 自由基清除率分别提高56.0%、63.5% 和60.3%。粗多糖经精制后，自由基清除能力明显提高，表明多糖是清除自由基的主要功效成分。
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| 关 键 词： | 食用菌多糖 自由基 抗氧化 |
| 收稿时间： | 2009-08-13 |
Free Radical Scavenging Capability of Polysaccharides from Edible Mushrooms |
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| TAO Ming-xuan,WANG Feng,LIU Jun,CHENG Guang-yu,JIN Bang-quan. Free Radical Scavenging Capability of Polysaccharides from Edible Mushrooms[J]. Food Science, 2009, 30(23): 135-137. DOI: 10.7506/spkx1002-6300-200923029 |
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| Authors: | TAO Ming-xuan WANG Feng LIU Jun CHENG Guang-yu JIN Bang-quan |
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| Affiliation: | 1. Ginling College, Nanjing Normal University, Nanjing 210097, China；2. College of Life Sciences, Nanjing Normal University,Nanjing 210097, China；3. Jiangsu Wuzhong Nature Biotech Co.Ltd., Nanjing 210097, China |
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| Abstract: | Free radical scavenging capabilities of crude polysaccharides and refined polysaccharides from three kinds of edible mushrooms such as Pleurotus citrinopileauts, Pleurotus cornucopiae and Coprinus comatus to superoxide anion, hydroxyl and DPPH free radicals were investigated. Results indicated that scavenging rates of refined polysaccharides were higher than those of crude polysaccharides from three kinds of edible mushrooms to superoxide anion, hydroxyl and DPPH free radicals. Compared to crude polysaccharides, scavenging rates of refined polysaccharides from three kinds of edible mushrooms were improved by 62.5%, 58.3% and 51.5% to superoxide anion free radicals; 33.1%, 42.3% and 33.2% to hydroxyl free radicals; 56.0%, 63.5% and 60.3% to DPPH free radicals, respectively. Due to the improvement of scavenging capability of refined polysaccharides to free radicals, polysaccharides are major bioactive components to free radical scavenging. |
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| Keywords: | polysaccharide edible mushroom free radicals antioxidant |
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