栽培料纤维转化与食用菌酚类抗氧化营养的关系

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基金项目:

福建省科技厅国际合作项目(2003I013);福建省财政专项基金资助(STIF-Y05)

Fibrous substrate conversion and its correlation to phenolic antioxidants in edible fungi

1.
Research Center of Agri-food Processing, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China;
2.
Food Research Program, Agriculture and Agri-Food Canada, Guelph ON, Canada

摘要: 以金福菇(Tricholoma lobayense Heim)、秀珍菇(Pleurotus geesteranus)和茶薪菇(Agrocybe chaxingu Huang)为材料,分析其栽培料、子实体、菌糠中的微量营养成分,子实体酚类化合物含量及其抗氧化能力.结果显示,食用菌子实体的酚类成分含量与其抗氧化能力(FRAP Value)明显相关(r2=0.9082,P <0.05),子实体酚类化合物的种类因食用菌品种而异,其含量受栽培料纤维组分与食用菌生长阶段差异的影响.
- 金福菇 /
- 秀珍菇 /
- 茶薪菇 /
- 酚类化合物 /
- 抗氧化力
Abstract: Trace nutritional and phenolic compounds in the fruit bodies of Tricholoma lobayense Heim,Pleurotus geesteranus and Agrocybe chaxingu Huang,as well as the cultural and spent substrates were analyzed.Results indicated that the antioxidant activity of the edible fungi(FRAP value)correlated to their phenolic compounds(r2=0.9082,P 0.05),the phenolic components changed with mushroom variety,and their contents affected by the fibroid composition of the substrates and varied according to the fungal growing period as well.
- Tricholoma lobayense Heim /
- Pleurotus geesteranus /
- Agrocybe chaxingu Huang /
- phenolic compounds /
- antioxidant activity

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