Analysis of antioxidant substances and antioxidant capacity of submerged fermentation product of Ganoderma Lucidum
-
摘要: 以不同灵芝菌株液体发酵产物作为研究材料,测定抗氧化活性物质含量,并利用多种抗氧化测定方法,分析不同菌株的体外抗氧化能力,评价活性物质含量间、抗氧化方法间及抗氧化方法与含量间的相关性。结果表明,供试菌株活性物质含量间的差异较大,紫芝13、德昌1号黄酮含量最高,而京大灵芝多糖、三萜、多酚含量显著高于其余菌株(p<0.05),且四种活性物质含量间相关性不大;不同灵芝菌株抗氧化活性不同,其中京大灵芝具有较高的还原力,白灵芝、金地灵芝、有柄树舌2949 DPPH自由基清除能力较高,通江灵芝、紫芝101羟自由基清除能力较强,韩芝有较高的超阴离子自由基清除能力,且不同方法间存在较大差异,显著性不明显;四种活性物质含量与各抗氧化测定方法间相关系数低,表明灵芝的抗氧化能力贡献并不完全来自这四类物质。Abstract: The objectives of this study were to analysis the differences of content of active antioxidant substances and the differences of antioxidant activity of liquid fermentation products from G.lucidum by a variety of antioxidant methods, and to further investigate the correlative relationships between contents of different active components, between results from different antioxidant assay methods and between contents of different active components and results from different antioxidant assay. The results showed that the contents of active substances on different strains had obvious difference, where the contents of flavonoid from ZZ13 and DC1 were the highest than those form others, and the contents of polysaccharide, triterpenes, polyphenol from JD were the highest (p <0.05) . The correlation among active substances was low. The antioxidant activities of different strains were different, in which JD had a high reducing power, TJ and ZZ101 had the strongest effect on hydroxyl radical scavenging, BZ, Jindi and SS2949 had the strongest DPPH scavenging, and HZ had the highest superoxide radical scavenging effect. And there were significant differences among different methods, and significance was not obvious. The correlation coefficient between contents of four active substances and antioxidant was low, which indicated that the four active substances did not important contribute to antioxidant capacity from G.lucidum.
-
[1] 聂凌鸿.淮山活性多糖分离纯化、结构与生物活性的研究[D].广州:华南理工大学, 2004. [2] 李凤英, 李润丰, 赵希艳, 等.60种花卉多酚、黄酮含量及其抗氧化活性[J].经济林研究, 2011, 29 (3) :59-63. [3] Ofodile L N, Uma N U, Kokubum T, et al.Antimicrobial activity of Some Ganoderma species from Nigeria[J].Phytother Res, 2005, 19:310.
[4] Wong KL, Chao H H, Chan P, et al.Antioxidant activity of Ganoderma lucidum in acute Ethanol-induced heart toxicity[J].Phytother Res, 2004, 18:1024.
[5] Min Zhu, Qi Chang, Leone K.Wong, et al.Triterpeneantioxidants from Ganoderma lucidum[J].Phytother Res, 1999, 13:529.
[6] Lakshmi B, Ajith T A, Sheena N, et al.Antiperoxidative, anti-inflammatory, and antimutagenic activities of ethanol extract of the Mycelium of Ganoderma lucidum occurring in south india[J].Teratogenesis, Carcinogenesis, and Mutagenesis, 2003 (S1) :85.
[7] Lee J M, Hoonjeong Kwon, Hoon Jeong, et al.Inhibition of lipid peroxidation and oxidative DNA danmage by Ganoderma lucidum[J].Phytother Res, 2001, 15:245.
[8] Shiao M S.Natural products of the medicinal fungus Ganoderma lucidum:occurrence, biological activities and pharmacological functions[J].The Chemical Record, 2003 (3) :172.
[9] 张惟杰.糖复合物生化研究技术[M].2版.浙江:浙江大学出版社, 1999. [10] 何照范, 张迪清.保健食品化学及其检测技术[M].北京:中国轻工业出版社, 1998:107-122. [11] 张静, 余加进, 戴建辉, 等.中药提取物中总黄酮的分析研究[J].云南民族大学学报, 2010, 19 (6) :414-416. [12] 帕丽达, 堵年生, 丛媛媛, 等.比色法测定琐琐葡萄中总三萜类成分的含量[J].华西药学杂志, 2002, 17 (6) :475. [13] 谢丽源, 张勇, 彭卫红, 等.桑黄胞内多糖免疫及抗氧化活性研究[J].食品科学, 2011, 32 (9) :276-281. [14] 盛伟, 方晓阳, 吴萍.白灵菇、杏鲍菇、阿魏菇多糖体外抗氧化活性研究[J].食品工业科技, 2008, 29 (5) :103-109. [15] 张卉, 李长彪, 刘长江.姬松茸胞外多糖体外抗氧化活性的研究[J].中国食用菌, 2007, 24 (3) :48-49 [16] 盖玉红.灵芝多糖抗氧化活性研究[M].长春:吉林农业大学, 2007. [17] 王君巧, 聂少平, 余强, 等.黑灵芝多糖对免疫抑制小鼠的免疫调节和抗氧化作用[J].食品科学, 2012, 33 (23) :274-277. [18] Turkoglu A, Duru M E, Mercan N, et al.Antioxidant and antimicrobial activities of Laetiporus sulphureus (Bull) .Murril[J].Food Chemistry, 2007, 101:267-273.
[19] Mau J L, Chang C N, Huang S J, et al.Antioxidant properties of methanolic extracts from Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia[J].Food Chemistry, 2004, 87:111-118
[20] Lee Y L, Yen T, Mau J L, et al.Antioxidant properties of various extracts from Hypsizigus marmoreus[J].Food Chemistry, 2007, 104:1-9.
[21] Lee Y L, Jian S Y, Lian P Y, et al.Antioxidant properties of extracts from a white mutant of the mushroom Hypsizigus marmoreus[J].Journal of Food Composition and Analysis, 2008, (21) :116-124.
[22] 王宏雨.食用菌抗氧化活性研究及竹荪抗氧化物质提取工艺优化[D].福州:福建农林大学, 2010.
计量
- 文章访问数: 146
- HTML全文浏览量: 17
- PDF下载量: 534
下载:
