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《Food Science》 2015-11
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Effect of Superfine Grinding on Compositions and Antioxidant Activity of Phenolic Compounds from Shiitake Mushroom(Lentinus edodes)

ZHANG Xiaoli;XIA Chunyan;WANG Huiqing;MING Jian;College of Food Science,Southwest University;National Food Science and Engineering Experimental Teaching Center,Southwest University;  
In the present study,the fresh fruiting bodies of shiitake mushroom(Lentinus edodes) were cut into caps and stipes and then either processed into powders with different sizes by coarse milling,jet milling and nano-grinding after drying.The differences in the dissolution rate and composition of phenols and antioxidant activity of dried mushroom powder after purification were evaluated in comparison with the ordinary powder.Compared with ordinary grinding,the superfine grinding could increase the dissolution rate of total phenols by up to 13%.The profile and concentrations of individual phenolics were determined by high performance liquid chromatography(HPLC).The results showed that the main individual phenolics in mushroom powder were gallic acid,catechin,caffeic acid,rutin,ferulic acid and quercetin.In addition,the main compounds were gallic acid and catechin in free polyphenols,and gallic acid,catechin and quercetin in bound polyphenols.Our results also suggested that jet milling could obviously enhance the reducing power,2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS) free radical scavenging activity and oxygen radical absorbance capacity of polyphenols in the mushroom powder,while nano-grinding could improve 1,1-diphenyl-2-picryl hydrazyl(DPPH) free radical scavenging activity of polyphenols in the stipe powder.In conclusion,superfine grinding could increase both polyphenol content and antioxidant activity of mushroom products.Overall,jet milling could be used as a means of pretreatment to develop functional foods with mushrooms.
【Fund】: 国家高技术研究发展计划(863计划)项目(2011AA100805-2);; 国家自然科学基金面上项目(31471576)
【CateGory Index】: TS201.4
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