摘要
研究杏鲍菇麦角硫因体外抗氧化力及环境因素对其稳定性的影响。分析杏鲍菇麦角硫因羟自由基清除力等体外抗氧化力和对鱼肉的保鲜效果,并测定不同环境下其DPPH自由基清除力的变化。在所设置条件下,杏鲍菇麦角硫因具有较强的羟自由基清除力、DPPH自由基清除力和ABTS自由基清除力,最高分别为64.26%、96%和89.28%,而FRAP抗氧化力较弱(接近0);对贮藏鱼肉较叔丁基苯二酚(tert-butyl hydroquinone,TBH)有更强的护色、维持pH、减缓蛋白质氧化及酸败腐变等效果;DPPH自由基清除力受酸性、K^+/Mg^2+等金属离子、氧化剂或还原剂等环境因素影响显著降低(P<0.05),受温度影响不显著(P>0.05)。杏鲍菇麦角硫因体外抗氧化力总体较强,其稳定性易受部分环境因素影响。结果可为其在各领域的开发应用提供理论依据。
This research was conducted to study the antioxidant activities of ergothioneine from king oyster mushrooms and its stability.Its scavenging effects on hydroxyl radicals and other in vitro antioxidant activities were measured,and its preservation effects on stored fish were analyzed.Besides,its DPPH scavenging activities under different environment conditions were determined.The results showed that the ergothioneine from mushrooms had potent scavenging effects on hydroxyl radical,DPPH,and ABTS with the highest values of 64.26%,96%,and 89.28%,respectively.In comparison,its FRAP antioxidant capacity was weak(nearly zero).Moreover,the ergothioneine could retain the color and pH of fresh fish,and also inhibited protein oxidation and fish spoilage,which showed better effects than TBH.Furthermore,the DPPH scavenging effect of ergothioneine significantly reduced(P<0.05)in acid environment,as well as by K^+/Mg^2+,oxidants,and reducing agents etc.However,temperature had little effect.In conclusion,the ergothioneine from king oyster mushrooms has potent in vitro antioxidant capacity,and it is susceptible to some environmental factors.This study can offer theoretical guidance for developing and utilizing ergothioneine.
作者
王艳
李亚欢
莫宇丽
胡晶晶
张怡馨
王杰
WANG Yan;LI Yahuan;MO Yuli;HU Jingjing;ZHANG Yixin;WANG Jie(College of Food Science,South China Agricultural University,Guangzhou 510642,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第14期47-56,共10页
Food and Fermentation Industries
基金
国家自然科学基金项目(31772020)
广州市科技计划项目(2014J4100189)
关键词
杏鲍菇
麦角硫因
抗氧化活性
稳定性
king oyster mushroom
ergothioneine
antioxidant capacity
stability
