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分析研究加热处理后香菇中的糖含量、蛋白含量及组分、香菇水提液及香菇粗多糖的抗氧化性的变化。结果表明:加热处理后香菇水提液中的总糖含量、香菇粗多糖中的多糖含量及香菇的多糖得率都明显降低,香菇磷酸盐提取液中蛋白的含量也低于不加热组。经SDS-PAGE分析,加热3～11h后分子量为28～43ku和10～17ku之间的蛋白条带全部消失,分子量为50ku的带变粗,还出现了分子量为24ku的带。随加热时间的延长,香菇水提液的自由基清除率逐渐提高,加热时间超过5h后,香菇水提液的自由基清除率显著高于不加热组,但加热处理对香菇粗多糖的自由基清除率无明显影响。
The heat-treated mushrooms were analyzed for the changes of sugar content, protein content and components, the extract of mushrooms and the anti-oxidative properties of the mushroom polysaccharides. The results showed that the content of total sugar, the content of polysaccharides in the crude polysaccharides and the yield of polysaccharides of mushrooms were significantly decreased after heat treatment, and the content of protein in the extract of mushrooms was also lower than that in the unheated group. SDS-PAGE analysis showed that the protein bands of 28 ~ 43ku and 10 ~ 17ku disappeared after heating for 3 ~ 11h, and the band of 50ku was thicker and the band of 24ku appeared. With the extension of heating time, the free radical scavenging rate of the water extract of Mushroom gradually increased. When the heating time exceeded 5h, the free radical scavenging rate of the water extract of Mushroom was significantly higher than that of the unheated group. However, Clearance rate no significant effect.