评价方法对层孔菌抗氧化能力的影响

doi:10.3969/j.issn.1673-1689.2014.02.006

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评价方法对层孔菌抗氧化能力的影响
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                        10.3969/j.issn.1673-1689.2014.02.006
                    
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基金项目:国家“十二五”科技支撑计划项目(2013BAD16B00);四川省应用基础项目(2012JY0064);省财政基因工程专项资金项目(2012LWJJ-002)

Effect of Evaluation Method on Antioxidant Capacity of Phellinus

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摘要:

评价层孔菌体外抗氧化能力和分析对抗氧化能力起重要贡献的活性物质。采用多种抗氧化测定方法测定不同层孔菌抗氧化活性,测定多糖、黄酮、总酚等抗氧化活性物质质量浓度,比较抗氧化活性物质质量浓度间、抗氧化测定方法间以及抗氧化测定方法与活性物质质量浓度间的相关性。结果表明,ws2和ws7具有较高的多糖、黄酮及总酚质量浓度,且不同基因型及相同基因型菌株活性物质质量浓度间相关系数差异较大;ws2和ws7有较强的羟自由基、DPPH、超氧阴离子自由基清除能力及较高铁离子螯合能力和还原力,不同抗氧化能力检测方法所得的结果具有不同的统计学相关性;总酚与不同抗氧化检测方法间均有较强的相关性,黄酮相关性次之,粗多糖与其相关性较低,因此,酚类物质对抗氧化能力贡献最大。

Abstract:

The aim of this manuscript was to evaluate antioxidant capacity and analyze the active substance of playing an important contribution to antioxidant capacity of Phellinus. Antioxidant activities and the contents of antioxidant substances of Phellinus were determined by various of antioxidant assay methods,and the correlative relationships between contents of different active components,between results from different antioxidant assay methods and between contents of different active components and results from different antioxidant assay were further investigated. The results showed that ws2 and ws7 had the highest contents of polysaccharide,flavonoid and phenol,and the correlative relationships between contents of different active substances had a large difference whether different genotypes or the same genotypes. Strains of ws2 and ws7 had the strongest scavenging capacity of hydroxyl radical,DPPH,superoxide anion radical,chelating ability and reducing power,and the results from different antioxidant assay methods had differently statistical correlation. The correlative relationship between content of total phenolic and results from different antioxidant assay methods was the strongest than those of polysaccharide and flavonoid,flavonoid’s taking second place,polysaccharide’s low correlation,which described that phenolic played a major contribution to the antioxidant capacity.

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谢丽源,甘炳成,彭卫红,黄忠乾,谭伟.评价方法对层孔菌抗氧化能力的影响[J].食品与生物技术学报,2014,33(2):143-150.

XIE Liyuan, GAN Bingcheng, PENG Weihong, HUANG Zhongqian, TAN Wei. Effect of Evaluation Method on Antioxidant Capacity of Phellinus[J]. Journal of Food Science and Biotechnology,2014,33(2):143-150.

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在线发布日期: 2014-06-17
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