6种食用菌菌丝体多糖含量的比较

以热水浸提的方法分别从香菇、凤尾菇、金针菇、秀珍菇、茶树菇、赤芝的菌丝体中提取多糖,并用苯酚-硫酸法对多糖含量进行测定。结果表明,这6种食用菌菌丝体的多糖含量分别为,4.84%、3.45%、7.72%、3.14%、11.18%和5.22%。同时通过对羟自由基清除能力的测定对这6种多糖进行抗氧化活性研究,结果表明,虽然茶树菇多糖含量最高,但其清除羟自由基的能力最弱;凤尾菇和秀珍菇的多糖含量相对较低,但羟自由基的清除率较高;而金针菇、赤芝和香菇不仅多糖含量较高,而且对羟自由基的清除能力也较好。相比较而言,金针菇多糖具有更广阔的开发利用前景。

The Comparison of the Polysaccharides Obtained from Six Different Edible Fungus Mycelia

The polysaccharides from Lentinus edodes,Plurotus sajorcaju,Flammulina velutiper,Pleurotus geesteranus,Agrocybe chaxingu and Ganoderma lucidum mycelium were extracted by boiling water method,and the content of polysaccharides was measured by Phenol-Sulfuric Acid Method.The results showed that the contents of polysaccharides in the six mushroom mycelium were 4.84 %,3.45 %,7.72 %,3.14 %,11.18 % and 5.22 %.At the same time,the antioxidant activity of the six polysaccharides was determined through the determination of hydroxyl radical scavenging capacity.The results showed that although Agrocybe chaxingu contained the highest of polysaccharide,the weakest of hydroxyl radical scavenging capacity;Flammulina velutiper,Ganoderma lucidum and Lentinus edodes,not only had more polysaccharide,and the ability of clearing hydroxyl radical was better,among them.In comparison,the polysaccharide from Flammulina velutiper has a wider development foreground.