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利用DPPH自由基清除法、羟基自由基(OH.)清除法、铁离子鳌合能力及测定还原能力等方法对鸡油菌Cantharellus cibarius、变绿红菇Russula virescens、蜜环菌Armillaria mellea和棕灰口蘑Tricholoma myomyces等4种食用菌的粗多糖进行了抗氧化活性评价。结果显示,4种真菌粗多糖均不同程度地具有抗氧化活性。在DPPH自由基清除试验中,棕灰口蘑和蜜环菌表现出很强的活性,其EC50值分别为1.35 g/L、1.53 g/L;棕灰口蘑和蜜环菌对羟基自由基的清除能力也要优于其他2种食用菌,其EC50值分别为0.65 g/L、0.78 g/L;棕灰口蘑的铁离子螯合能力明显优于其他3种测试菌,其EC50值为1.69 g/L;在还原力方面同样是棕灰口蘑活性最强,蜜环菌次之,其EC50值为1.05 g/L、1.37 g/L。
Using the method of DPPH free radical scavenging, OH radical scavenging, iron ion chelation and determination of reducing ability, the effects of Cantharellus cibarius, Russula virescens, Armillaria mellea, Tricholoma myomyces and other four kinds of edible mushroom polysaccharides were evaluated for antioxidant activity. The results showed that the four kinds of fungal polysaccharides have antioxidant activity to varying degrees. In the DPPH free radical scavenging test, the brown and gray mushroom and the honeycomb fungi showed a strong activity, the EC50 values were 1.35 g / L, 1.53 g / L; brown ash Mushroom and Armillalla repellent hydroxyl radical scavenging Its EC50 value was 0.65 g / L and 0.78 g / L, respectively. The ferrous ion chelating ability of M. gmelini was significantly better than that of the other three tested bacteria with EC50 of 1.69 g / L; the same in the reducing power of the brownstuff Mushroom most active, Armillaria secondarily, the EC50 value of 1.05 g / L, 1.37 g / L.