不同培养基对平菇营养成分、多酚含量及其抗氧化活性的影响

doi:10.7506/spkx1002-6630-201413026

食品科学

不同培养基对平菇营养成分、多酚含量及其抗氧化活性的影响

袁娅，许佳妮，张剑飞，杨小兰，夏春燕，明建

1.西南大学食品科学学院，重庆 400715；2.四川省农业科学院蚕业研究所，四川南充 637000；
3.西南大学国家食品科学与工程实验教学中心，重庆 400715

出版日期:2014-07-15 发布日期:2014-07-18

Effects of Different Culture Media on Nutritional Composition, Polyphenol Contents and Antioxidant Activity of Pleurotus ostreatus

YUAN Ya, XU Jia-ni, ZHANG Jian-fei, YANG Xiao-lan, XIA Chun-yan, MING Jian

1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Sericultural Research Institute,
Sichuan Academy of Agricultural Sciences, Nanchong 637000, China; 3. National Food Science and Engineering Experimental
Teaching Center, Southwest University, Chongqing 400715, China

Online:2014-07-15 Published:2014-07-18

摘要/Abstract

摘要：

以8种不同组成的培养基培养的平菇为研究对象，测定不同培养基处理对平菇营养成分、多酚含量及其多
酚抗氧化活性（DPPH自由基、ABTS+•清除能力和还原力）的影响。结果表明：灰分、总糖和膳食纤维含量最高的
为培养基H组平菇（H代表平菇培养基编号，下同），水分、粗蛋白和脂肪含量最高的分别为培养基C、F和B组的
平菇。氨基酸总量平均值最高的是培养基H组平菇。不同培养基处理组平菇之间同种矿物元素含量存在差异，甚至
出现较大差异。检出6 种共有脂肪酸成分，同种脂肪酸在不同平菇中含量不同。不同培养基处理组平菇之间多酚含
量存在差异，培养基E组平菇多酚含量最高；且多酚（游离酚，结合酚）各抗氧化指标随多酚质量浓度的增加而增
加，但不同培养基处理组平菇各抗氧化指标的差异性大小随多酚质量浓度的变化而改变。

关键词: 培养基, 平菇, 营养成分, 多酚, 抗氧化活性

Abstract:

The present research investigated the effects of eight different culture media (numbered as A through H) on the
nutritional composition, polyphenol contents and antioxidant activity (DPPH and ABTS free radical scavenging activities,
and reducing power) of Pleurotus ostreatus. Results showed that Pleurotus ostreatus from various culture media presented
differences in their nutritional composition, polyphenol contents and antioxidant activities. The highest contents of ash,
sugar and dietary fiber were detected in Pleurotus ostreatuses cultured with medium H, and the highest contents of water,
protein and fat were detected when the edible mushroom was cultured with media C, F and B, respectively. Differences in
all investigated mineral elements were seen in the Pleurotus ostreatus cultured with various culture media, and some of them
even showed great differences. Six fatty acids were found in different amounts among eight samples of Pleurotus ostreatus,
together with differences in polyphenol contents. Polyphenols reached the highest level when medium E was used. The
antioxidant activity was enhanced as the concentration of polyphenols (for both free and bound forms) increased. However,
the differences in each antioxidant activity of Pleurotus ostreatus cultured with various culture media varied with the
concentration of polyphenols.

Key words: culture medium, Pleurotus ostreatus, nutritional composition, polyphenol, antioxidant activity

袁娅，许佳妮，张剑飞，杨小兰，夏春燕，明建. 不同培养基对平菇营养成分、多酚含量及其抗氧化活性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201413026.

YUAN Ya, XU Jia-ni, ZHANG Jian-fei, YANG Xiao-lan, XIA Chun-yan, MING Jian. Effects of Different Culture Media on Nutritional Composition, Polyphenol Contents and Antioxidant Activity of Pleurotus ostreatus[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201413026.

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不同培养基对平菇营养成分、多酚含量及其抗氧化活性的影响

Effects of Different Culture Media on Nutritional Composition, Polyphenol Contents and Antioxidant Activity of Pleurotus ostreatus

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