【摘要】 采用分光光度法测定香菇、平菇、茶树菌和野蘑菇4种常见的食用菌提取液对羟自由基和超氧阴离子的清除作用。结果表明这几种食用菌均具有一定清除羟自由基和超氧阴离子的能力。其中除平菇提取液经100℃处理后清除羟自由基能力有显著提高外,其它几种食用菌提取液经100℃处理后清除羟自由基能力均有一定程度的下降。但4种食用菌提取液经100℃处理后清除超氧阴离子能力均有一定程度的下降。更多还原

【Abstract】 The scavenging activity of four mushrooms to oxygen free radical was determined in raw and cooked extracts. The extent of ·OH activity was measured by improved method of phenan-throlene-Fe2+ oxidation and ·O-2 activity by improved method pyrogallol auto-oxidant. The results showed that the mushrooms in the study all show antioxidant activities. Compared to the scavenging activity of the mushrooms in raw extracts to hydroxyl radical, the mushrooms that were cooked extracts to hydroxyl radical decreased except for plurotus ostreatus. The scavenging activity of the mushroom extracts to surperoxide anion increased after boiled in 100℃ for 5 minutes.更多还原