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当前位置: 首页 > 文章 > 超微粉碎对香菇多酚组成及抗氧化活性的影响 食品科学 2015,36 (11) 42-49
Position: Home > Articles > Effect of Superfine Grinding on Compositions and Antioxidant Activity of Phenolic Compounds from Shiitake Mushroom(Lentinus edodes) FOOD SCIENCE 2015,36 (11) 42-49

超微粉碎对香菇多酚组成及抗氧化活性的影响

作  者：
张小利;夏春燕;王慧清;明建
单  位：
西南大学食品科学学院
关键词：
香菇;多酚;超微粉碎;抗氧化活性;高效液相色谱
摘  要：
将鲜香菇分为伞、柄后进行适当干燥,利用超微粉碎得到不同粒径的香菇伞粉和香菇柄粉,比较气流超微粉碎和纳米超微粉碎与普通粉碎处理在香菇伞粉和柄粉多酚溶出率、组成及抗氧化活性之间的差异。结果表明:与普通粉碎相比,超微粉碎可以使香菇伞粉总酚溶出率提高13%;通过高效液相色谱(high performance liquid chromatography,HPLC)检测分析,香菇多酚类物质主要为没食子酸、儿茶素、咖啡酸、芦丁、阿魏酸和槲皮素,其中游离酚以没食子酸和儿茶素为主,结合酚以没食子酸、儿茶素和槲皮素为主。抗氧化能力评价中,气流超微粉碎能明显改善香菇多酚的还原力、2,2’-联氨-双-(3-乙基-苯并噻唑啉-6-磺酸)二氨盐(2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid),ABTS)自由基清除力和总氧自由基吸收能力(oxygen radical absorbance capacity,ORAC);纳米超微粉碎能够提高柄粉多酚的1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除力。超微粉碎能够提高香菇多酚的溶出率及抗氧化活性,可以作为以香菇为原料开发功能性食品的一种前处理加工手段。
译  名：
Effect of Superfine Grinding on Compositions and Antioxidant Activity of Phenolic Compounds from Shiitake Mushroom(Lentinus edodes)
作  者：
ZHANG Xiaoli;XIA Chunyan;WANG Huiqing;MING Jian;College of Food Science,Southwest University;National Food Science and Engineering Experimental Teaching Center,Southwest University;
关键词：
Lentinus edodes;;phenolic;;superfine grinding;;antioxidant activity;;high performance liquid chromatography(HPLC)
摘  要：
In the present study,the fresh fruiting bodies of shiitake mushroom(Lentinus edodes) were cut into caps and stipes and then either processed into powders with different sizes by coarse milling,jet milling and nano-grinding after drying.The differences in the dissolution rate and composition of phenols and antioxidant activity of dried mushroom powder after purification were evaluated in comparison with the ordinary powder.Compared with ordinary grinding,the superfine grinding could increase the dissolution rate of total phenols by up to 13%.The profile and concentrations of individual phenolics were determined by high performance liquid chromatography(HPLC).The results showed that the main individual phenolics in mushroom powder were gallic acid,catechin,caffeic acid,rutin,ferulic acid and quercetin.In addition,the main compounds were gallic acid and catechin in free polyphenols,and gallic acid,catechin and quercetin in bound polyphenols.Our results also suggested that jet milling could obviously enhance the reducing power,2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS) free radical scavenging activity and oxygen radical absorbance capacity of polyphenols in the mushroom powder,while nano-grinding could improve 1,1-diphenyl-2-picryl hydrazyl(DPPH) free radical scavenging activity of polyphenols in the stipe powder.In conclusion,superfine grinding could increase both polyphenol content and antioxidant activity of mushroom products.Overall,jet milling could be used as a means of pretreatment to develop functional foods with mushrooms.

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