摘要
目的检测几种市售食用菌子实体中谷胱苷肽过氧化物酶活性。方法采用二硫代二硝基苯甲酸(DTNB)直接法检测谷胱苷肽过氧化物酶活性。结果鲜菌菇与干菌菇的酶活性不同。鲜菌菇谷胱苷肽过氧化物酶活性高于干菌菇。香菇、鸡腿菇谷胱苷肽过氧化物酶活性高于平菇、草菇。结论食用真菌中的谷胱苷肽过氧化物酶活性与菌种和保存方法有关。
Objective To detect GSH-Px activities in some edible fungi from market.Methods GSH-Px activities were determined by DTNB.Results The study showed that GSH-Px activities were different in fresh and dry edible fungi with the number a little higher in fresh edible fungi than in dry edible fungi.The GSH-Px in mushrooms and chicken leg mushrooms was more than it in oyster mushrooms and straw mushrooms.Conclusion GSH-Px activities in edible fungi are related with the kind of fungus and preservation methods.
出处
《辽宁医学院学报》
CAS
2011年第2期117-118,122,共3页
Journal of Liaoning Medical University (LNMU) Bimonthly
