目的建立微量检测食用菌体外清除二苯代苦味酰基自由基(DPPH·)活性的方法,并比较常见食用菌的抗氧化活性,为寻找天然抗氧化剂提供初步的筛选方法和技术资料。方法超声提取得到香菇等7种食用菌和火麻仁的提取物后,采用微孔板与分光光度计法测定其DPPH·清除率,然后对这两种方法的测定结果进行曲线拟合,并对实验耗时、试剂用量和方法重复性方面进行对比,进而比较其DPPH·清除活性。结果两种方法所得的DPPH·清除率无统计学差异,但在实验耗时、试剂用量等方面,微孔板法有明显优势。另外,食用菌水提物的抗氧化活性均明显高于醇提物,其中香菇水提物的活性最高。结论微孔板法测定食用菌DPPH·的清除活性时具有准确、快捷、重复性好等特点,而且食用菇水溶性成分的抗氧化活性大于醇溶性成分,可为后续产品的开发提供技术资料。 OBJECTIVE To establish a method for detecting the DPPH · activity of edible fungi in vitro and to compare the antioxidant activities of common edible fungi, and to provide preliminary screening methods and technical information for searching natural antioxidants. Methods The extracts of seven kinds of edible mushrooms and hemp seed were collected by ultrasonic extraction. The DPPH · scavenging rate was determined by microplate and spectrophotometer. Then, the results of the two methods were curve fitted. The time spent on the experiment, the amount of reagents and the repeatability of the method were compared to compare DPPH scavenging activity. Results The DPPH · scavenging rate obtained by the two methods had no statistical difference, but the microplate method had obvious advantages in terms of time consuming and reagent dosage. In addition, the antioxidant activity of the water extract of edible fungi were significantly higher than the alcohol extract, of which mushroom water extract the highest activity. Conclusion Microplate method has the characteristics of accurate, rapid and good repeatability in determining the scavenging activity of edible fungi DPPH ·, and the anti-oxidative activity of edible mushroom water-soluble components is greater than that of alcohol-soluble components, which can provide technical information for the subsequent product development.