| 硫酸化分级香菇多糖抗氧化活性研究 |
| Antioxidant activity of sulfated lentinan |
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| 中文关键词:食用菌，药用菌，子实体，还原力，超阳阴离子，羟自由基 |
| 英文关键词:edible fungi, medicinal fungi, fruiting body, reduction ability, superoxide anion, hydroxy radical |
| 基金项目:“十一五”国家科技支撑计划重点项目（No. 2008BADA1B03）；现代农业产业技术体系建设专项资金 |
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| 中文摘要: |
| 提取香菇子实体多糖，用浓硫酸法进行结构修饰，经不同分子量超滤膜超滤分离得到6种不同组份的硫酸化香菇多糖，检测这6种组份抗氧化活性。结果表明，硫酸化香菇多糖具有抗氧化活性，在1－10mg/mL的浓度范围内呈量效关系，且不同分子量组份活性有差异。 |
| 英文摘要: |
| The lentinan structurally modified by concentrated sulphuric acid were isolated into six fractions using molecular weight cutoff ultrafiltration membrane. The antioxidant activities of the six fractions were tested, respectively. The results indicated that the sulfated lentinan had antioxidant activity, showing dose-effect relationship within 1－10mg/mL. The results also indicated that the activities of sulfated lentinan with different molecular were different. |
| 申进文,冯雅岚,余海尤,戚元成,高玉千,邱立友,麻兵继. 硫酸化分级香菇多糖抗氧化活性研究[J]. 菌物学报, 2010, 29(3): 449-453 |
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