硒对杏鲍菇营养品质和抗氧化酶活性的影响

doi:10.7506/spkx1002-6630-201611036

食品科学

硒对杏鲍菇营养品质和抗氧化酶活性的影响

王明洋1，方勇2，裴斐2，夏季2，赵尔敏2，汤静1，胡秋辉1,2,*

1.南京农业大学食品科技学院，江苏南京 210095；2.南京财经大学食品科学与工程学院，江苏南京 210046

出版日期:2016-06-15 发布日期:2016-06-27

Effects of Selenium on Nutritional Quality and Antioxidant Enzyme Activities of Pleurotus eryngii

WANG Mingyang1, FANG Yong2, PEI Fei2, XIA Ji2, ZHAO Ermin2, TANG Jing1, HU Qiuhui1,2,*

1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
2. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China

Online:2016-06-15 Published:2016-06-27

摘要/Abstract

摘要：

为了研究硒对杏鲍菇子实体硒含量、营养品质和抗氧化酶活性的影响，通过向培养料中添加Na2SeO3的方式培育富硒杏鲍菇。采用电感耦合等离子体质谱法测定富硒杏鲍菇子实体中的硒含量，分析硒在子实体中的分布情况，并且以普通杏鲍菇为对照，对富硒杏鲍菇的主要营养成分及抗氧化酶活性进行测定。结果表明：杏鲍菇子实体中的硒含量与培养料中硒含量成正相关性，当培养料中硒含量在40～50 mg/kg范围内时，杏鲍菇子实体对硒的生物富集因子最高，达到0.46～0.47，有机化率达到83.00%～84.00%，并且可溶性蛋白质含量和总糖含量与对照组相比分别显著提高了12.02%和25.76%（P＜0.05），谷胱甘肽过氧化物酶、超氧化物歧化酶和过氧化氢酶活性显著增强（P＜0.05）。杏鲍菇子实体菌盖和菌柄的硒含量并没有显著性差异。本实验研究表明，适宜的施硒量可以提高杏鲍菇子实体中硒含量，有助于改善其营养品质和生理特性。

关键词: 杏鲍菇, 硒, 营养品质, 抗氧化酶活性

Abstract:

The objective of this study was to determine the selenium content, nutritional quality and antioxidant enzyme
activity of Pleurotus eryngii (P. eryngii) growing on substrates supplemented with selenium salt (Na2SeO3). The selenium
content was analyzed by inductively coupled plasma-mass spectrometry (ICP-MS). The soluble protein and total sugar
contents as well as the activities of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD) and hydrogen peroxidase
(CAT) were measured using P. eryngii as the control. Results showed that the addition of selenium salt to the substrates
led to a significant (P < 0.05) increase in selenium content in the fruit bodies of P. eryngii. When the content of selenium
salt in substrates was maintained in the range of 40–50 mg/kg, the bioconcentration factor (BCF) of P. eryngii reached the
highest level (0.46–0.47) and the organic selenium content was 83.00%–84.00%. Compared to the control group, the soluble
protein and total sugar content as well as the activities of GSH-Px, SOD and CAT were significantly (P < 0.05) enhanced.
These results showed that the optimal range of selenium content could increase the selenium content of P. eryngii, improve
nutritional quality and enhance physiological property.

Key words: Pleurotus eryngii, selenium, nutritional quality, antioxidant enzyme activities

中图分类号:

TS201.1

王明洋，方勇，裴斐，夏季，赵尔敏，汤静，胡秋辉. 硒对杏鲍菇营养品质和抗氧化酶活性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201611036.

WANG Mingyang, FANG Yong, PEI Fei, XIA Ji, ZHAO Ermin, TANG Jing, HU Qiuhui. Effects of Selenium on Nutritional Quality and Antioxidant Enzyme Activities of Pleurotus eryngii[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201611036.

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硒对杏鲍菇营养品质和抗氧化酶活性的影响

Effects of Selenium on Nutritional Quality and Antioxidant Enzyme Activities of Pleurotus eryngii

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