超微粉碎对香菇多酚组成及抗氧化活性的影响

doi:10.7506/spkx1002-6630-201511009

摘要/Abstract

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 performanceliquid 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 absorbancecapacity，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。

关键词: 香菇, 多酚, 超微粉碎, 抗氧化活性, 高效液相色谱

Abstract:

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.

Key words: Lentinus edodes, phenolic, superfine grinding, antioxidant activity, high performance liquid chromatography (HPLC)

中图分类号:

TS201.2

张小利1，夏春燕1，王慧清1，明建1,2,*. 超微粉碎对香菇多酚组成及抗氧化活性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201511009.

ZHANG Xiaoli1, XIA Chunyan1, WANG Huiqing1, MING Jian1,2,*. Effect of Superfine Grinding on Compositions and Antioxidant Activity of Phenolic Compounds from Shiitake Mushroom (Lentinus edodes)[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201511009.

[1]	阴宏婕，鞠化鹏，钟利敏，孙娜，林松毅. 核黄素结合肽的生物活性及结构表征[J]. 食品科学, 2021, 42(9): 137-144.
[2]	白海军，李志江. 牛磺酸-水解大豆蛋白复合体系对运动性疲劳大鼠的影响[J]. 食品科学, 2021, 42(9): 145-150.
[3]	李彩云，李洁，严守雷，王清章. 果蔬酶促褐变机理的研究进展[J]. 食品科学, 2021, 42(9): 283-292.
[4]	郝敏，夏强，何俊，孙杨赢，党亚丽，曹锦轩，潘道东. 高效液相色谱-串联质谱法对烤鸭皮色素的组成和结构分析[J]. 食品科学, 2021, 42(8): 229-234.
[5]	宁亚维，刘茁，杨正，马俊美，范素芳，李强，张岩. UPLC-MS/MS法同时检测食品中3种主要牛奶过敏原[J]. 食品科学, 2021, 42(8): 270-276.
[6]	孙金芝，付路静，岳田利，李婧妍，郭春锋. 基于牛乳非蛋白生物标志物定量检测山羊乳中掺加的牛乳[J]. 食品科学, 2021, 42(8): 288-293.
[7]	徐正华，吴家丽，朱克卫，梁玉燊，杨雪娇，赵勇，凌菁，郑思珩，周衡刚，张昆，朱玉珍，曾茂茂. 三文鱼中晚期糖基化终末产物含量测定及产地特征因子分析[J]. 食品科学, 2021, 42(8): 294-298.
[8]	郭刚军，胡小静，付镓榕，马尚玄，徐荣，黄克昌，彭志东，贺熙勇，邹建云. 澳洲坚果青皮不同极性溶剂分步提取物功能成分与抗氧化活性及其相关性分析[J]. 食品科学, 2021, 42(7): 74-82.
[9]	刘晗璐，张九凯，韩建勋，孙瑞雪，陈颖，刘冰. 基于UPLC-QTOF-MS代谢组学技术的NFC和FC橙汁差异成分比较[J]. 食品科学, 2021, 42(6): 229-237.
[10]	麦绮莹，范亚苇，邓泽元，张兵. 胎牛血清与矢车菊素-3-葡萄糖苷非共价相互作用机制及对其抗氧化活性的影响[J]. 食品科学, 2021, 42(5): 1-8.
[11]	李文峰，张向阳，王翠，林兰婷，陈小平，屈阳，张雪梅，林瑶，谭飔，郑俏然，高晓旭. 茎瘤芥的气体射流冲击干燥动力学及多酚降解动力学特征[J]. 食品科学, 2021, 42(5): 106-114.
[12]	陈慧, YOSHINORI Katakura, 扈洪波, 尹淑涛, 赵冲. SIRT3多酚激活剂的筛选及其对UVB诱导HaCaT细胞衰老的修复作用[J]. 食品科学, 2021, 42(5): 115-121.
[13]	李伟，叶嘉宜，陈运娇，曹庸. 桉叶多酚提取物体内外抗氧化活性评价[J]. 食品科学, 2021, 42(5): 160-168.
[14]	种俸亭，黄子珍，滕建文，韦保耀，黄丽，夏宁. 百香果皮体外抑制葡萄糖吸收、抗氧化及调节高血糖大鼠肠道菌群结构的作用[J]. 食品科学, 2021, 42(5): 193-200.
[15]	赵媚，常凌，宋泽和，贺喜. 植物多酚与肠道微生物群的相互作用及其对代谢性疾病影响的研究进展[J]. 食品科学, 2021, 42(5): 305-313.

超微粉碎对香菇多酚组成及抗氧化活性的影响

Effect of Superfine Grinding on Compositions and Antioxidant Activity of Phenolic Compounds from Shiitake Mushroom (Lentinus edodes)

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价