摘要
对26种食用菌子实体干品水提液和醇提液分别进行总还原能力、羟自由基、超氧阴离子自由基和DPPH自由基的清除能力测定。结果表明:26种食用菌子实体干品2种提取液均具有不同程度的还原能力及羟自由基、超氧自由基、DPPH自由基清除能力。且总体来说,水提液抗氧化性要强于醇提液抗氧化性。采用模糊综合评价法比较评价26种子实体干品的抗氧化性,其中以竹荪水提液和醇提液的抗氧化活性最高。在单因素实验的基础上,用L9(34)正交设计法,研究乙醇浓度(A)、回流温度(B)、料液比(C)和提取时间(D)等4个因素,以DPPH自由基清除率为评价指标优化长裙竹荪中抗氧化物质的提取条件。结果表明,影响提取物抗氧化效果的主因素为回流温度。最佳的提取工艺为:乙醇浓度90%,回流温度90℃,料液比1/35,回流时间2.5h。
Antioxidant activities of extracts from dried fruiting bodies of 26 species of mushrooms were compared by using the reducing power measurement, salicylic acid method, self-oxidation method of pyrogallol and scavenging ability on DPPH（1-diphenyl-2-pierylhydrazyl）. The results showed that all extracts of the 26 species exhibited in vitro antioxidant properties. To further evaluate their overall antioxidant capacities, a fuzzy appraisal mathematical model was employed. It was found that the water and ethanol extracts of Dictyophora indusiata had the highest antioxidant activity among all samples. By a L9（34） orthogonal design using scavenging quality of DPPH as an index, the optimization indicated that extraction temperature was the major factor affecting the extraction rate, and that the optimal extraction process was to use 90% ethanol with a material/solvent ratio of 1/35 at 90℃ for 2.5 h.
出处
《热带作物学报》
CSCD
2011年第6期1075-1081,共7页
Chinese Journal of Tropical Crops
基金
福建省科技项目(No.2008SZ0002)
科技部项目(No.Ky0140028)
关键词
食用菌
抗氧化
模糊评价
长裙竹荪
提取工艺
Mushroom
Antioxidation
Fuzzy evaluation
Dictyophora indusiata
Extraction condition
