食品研究与开发:2025,46(12):25-31
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玉米须与食用菌醇提物的协同抗氧化作用
(1.齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔 161006;2.植物性食品加工技术教育部工程研究中心,黑龙江齐齐哈尔 161006)
Synergistic Antioxidation of Alcohol Extracts from Stigma maydis and Edible Fungi
(1.College of Food and Bioengineering,Qiqihar University,Qiqihar 161006,Heilongjiang,China;2.Engineering Research Center of Plant Food Processing Technology,Ministry of Education,Qiqihar 161006,Heilongjiang,China)
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中文摘要: 运用联合指数法和等辐射分析法,分析玉米须乙醇提取物与香菇乙醇提取物,对羟基自由基、DPPH 自由基和ABTS+自由基清除的协同作用。结果发现,当清除率为50%时,对3 种自由基的清除,二者都有协同作用,不同复配比例对协同效果有影响,整体而言,复配质量1∶1 协同效果最佳;协同作用主要贡献者是玉米须醇提物;且联合使用时都具有减小各自剂量的作用,其中香菇乙醇提取物的减小剂量作用较玉米须乙醇提取物更显著;清除3 种自由基的协同表现略有不同:协同效果最佳的是DPPH 自由基,其次是ABTS+自由基,羟自由基表现最差。
中文关键词: 玉米须  食用菌  醇提物  抗氧化  协同
Abstract:The synergistic effects of ethanol extracted from Stigma maydis and Lentinus edodes on scavenging hydroxyl free radicals,DPPH free radicals,and ABTS+free radicals were analyzed by using the Chou‐Talalay method and the isoradiation method. The results showed that when the free radical scavenging rate was 50%,ethanol extracted from Stigma maydis and Lentinus edodes showed a synergistic effect on the scavenging of three free radicals,and different compounding ratios had an impact on the synergistic effect. Overall,the 1∶1 compounding ratio had the best synergistic effect.The main contributor to the synergistic effect was the alcohol extract from Stigma maydis.When alcohol extracts from Stigma maydis and Lentinus edodes were used in com‐bination,they all had the effect of reducing their respective doses,among which the dose reduction effect of the alcohol extract from Lentinus edodes was more significant than that from Stigma maydis. Their synergistic per‐formance in scavenging three types of free radicals is slightly different.The best synergistic effect was observed in scavenging DPPH free radicals,followed by ABTS+free radicals and hydroxyl free radicals.
文章编号:202512004     中图分类号:    文献标志码:
基金项目:2021 年度黑龙江省省属高等学校基本科研业务费科研项目(145109314)
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