中国食物与营养2024，Vol.30Issue(11)：48-51,4.
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
摘要
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
周天天,姜威,徐银,谢跃博,马传贵,孔祥辉,夏海华..不同前处理对黑木耳多糖抗氧化活性的影响[J].中国食物与营养,2024,30(11):48-51,4.基金项目
黑龙江省科学院院长基金项目(项目编号:YZ2023SW01). （项目编号:YZ2023SW01）
