不同前处理对黑木耳多糖抗氧化活性的影响
Effect of Different Pretreatment on Antioxidant Activity of Auricularia auricula Polysaccharides
周天天 1姜威 1徐银 2谢跃博 2马传贵 3孔祥辉 1夏海华1
作者信息
- 1. 黑龙江省科学院微生物研究所,哈尔滨 150010
- 2. 哈尔滨商业大学食品工程学院,哈尔滨 150028
- 3. 北京京诚生物科技有限公司,北京 102600
- 折叠
摘要
目的:对黑木耳多糖的抗氧化活性进行分析,为黑木耳多糖的生产应用提供支持.方法:检测经85℃干燥和挤压膨化前处理得到的黑木耳多糖对OH自由基、O2-·和DPPH自由基的清除能力,同时对黑木耳残渣进行成分测定.结果:黑木耳多糖表现出良好的抗氧化活性,黑木耳残渣中含有较多营养成分.结论:85℃干燥和挤压膨化前处理是可行的前处理方式,黑木耳残渣可进一步开发利用.
Abstract
[Objective]To analyze the antioxidant activity of Auricularia auricula polysaccharides,and provide support for the produc-tion and application of Auricularia auricula polysaccharides.[Method]The scavenging capacity of Auricularia auricula polysaccharides on OH,O2 and DPPH free radicals was tested after drying at 85 ℃ and extrusion pretreatment. In addition,the composition of Auricularia auricula residue was determined[Result]Auricularia auricula polysaccharides showed good antioxidant activity,and the residue of Auricularia auricula contains more nutrients.[Conclusion]85 ℃ drying and extruding pretreatment are feasible pretreatment methods,and Auricularia auricula residue can be further developed and utilized.
关键词
黑木耳/多糖/抗氧化活性/成分测定Key words
Auricularia auricular/polysaccharide/antioxidant activity/component measurement引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据