Antioxidant activity evaluation on liquid fermentation product of forty-five edible fungi | 45种食用菌液体发酵产物的抗氧化活性
2010
Wang Hongyu, Mycological Research Center,Fuzhou(China) | Xie Baogui, Mycological Research Center,Fuzhou(China) | Deng Youjin, Mycological Research Center,Fuzhou(China)
Китайский. 对45种食用菌发酵液、菌丝水提液和醇提液的还原力、清除羟自由基（・OH）和超氧阴离子自由基（O2. ・）的能力进行测定.结果表明：大部分菌种的发酵产物均具有一定的还原力及清除・OH和O2. ・的能力;菌丝醇提液的抗氧化活性比菌丝水提液强.利用模糊综合评价法比较45种食用菌发酵液、菌丝醇提液和水提液的抗氧化活性.结果表明,桦褐孔菌发酵液、赤芝菌丝醇提液、榆耳菌丝水提液的抗氧化活性最高,可以作为潜在的抗氧化剂或保健品开发利用.[著者文摘]
Показать больше [+] Меньше [-]Английский. Antioxidant activity of 45 species mushrooms liquid fermented products was evaluated by three methods,including reducing power measure,the measure of capacities of scavenging for O2. ・ and ・OH.The results showed most of 45 species mushrooms liquid fermenting products had antioxidant properties in vitro.In addition,a fuzzy appraisal mathematical model has been established to evaluate their composite antioxidant capacity. It has been found that the fermented filtrate of the methanol extract of Ganoderma lucidum hypha and the water extract of Gloeostereum incarnatum hypha had the highest antioxidant activity respectively,and should be explored as a novel potential antioxidant agent or healthful food.[著者文摘]
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