| 摘要: | 本研究以台灣5種市售之食用菇類(鴻喜菇、金針菇、杏鮑菇、珊瑚菇、香菇)為樣本，分析其一般組成份與總酚含量；菇類凍乾粉以兩種溶劑(100 %甲醇、80 %丙酮)進行萃取，測定萃取物之抗氧化特性，包括DPPH自由基清除效力、還原力、亞鐵離子螯合力、清除超氧陰離子效應、總抗氧化活性等，目的在探討菇類萃取物之抗氧化特性及萃取溶劑的影響；此外，透過溶劑萃取、鹼水解和液相萃取方法研究菇類酚類化合物含量及存在型態。結果顯示五種食用菇的灰份、粗蛋白、粗脂肪含量因種類不同而有差異。五項抗氧化特性測定中，菇類的丙酮與甲醇萃取物具有清除DPPH自由基活性、還原力效應及總抗氧化活性；抗氧化活性高低與菇的種類有關，此實驗的五種菇種中，以珊瑚菇及杏鮑菇的抗氧化活性最強。珊瑚菇含有最高總酚含量(7.36 mg gallic acid equiv/g)，接著為杏鮑菇、香菇、鴻喜菇和金針菇。菇中的酚類物質主要以游離態存在(鴻喜菇51%、金針菇75%、杏鮑菇70%、珊瑚菇56%、香菇69%)。相較於甲醇，以丙酮為溶劑其萃取物具有較高的抗氧化活性。
The study is designed to explore the antioxidant properties of mushroom extracts and the effects of extraction solvents; in addition, to investigate the contents and profiles of total phenolics, including both soluble free and bound forms, by applying solvent extraction, alkaline hydrolysis, and liquid-liquid extraction methods. Five mushrooms (Hypsizygus marmoreu, Flammulina velutipes collybia velutipes , Pleurotus eryngii, Pleurotus citrinopileatus, Lentinus edodes) were investigated and five antioxidant capacities (DPPH scavenging activity, reducing power, ferrous chelating effect, superoxide anion scavenging activity and trolox equivalent antioxidant capacity (TEAC)) were measured. The results showed significant differences (p < 0.05) in the chemical compositions of the samples. Among five antioxidant capacities, mushroom extracts possessed only DPPH scavenging activity, reducing power, and TEAC, which activities were related to the varieties of mushroom. To these three antioxidant activities, Pleurotus citrinopileatus and Pleurotus eryngii were the highest. Pleurotus citrinopileatus had the highest total phenolic content (7.36 mg gallic acid equiv/g), followed by Pleurotus eryngii, Lentinus edodes, Hypsizygus marmoreu and Flammulina velutipes Collybia velutipes. The major portion of phenolics in mushrooms existed in the free form (51% in Hypsizygus marmoreu, 75% in Flammulina velutipes collybia velutipes, 70% in Pleurotus eryngii, 56% Pleurotus citrinopileatus, 69% in Lentinus edodes). The higher content of total phenolics and antioxidant activity were obtained from extraction with 80% acetone with comparision to 100% methanol. |
