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《Culinary Science Journal of Yangzhou University》 2013-03
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Study on Anti-oxidant and Anti-allergic Constituents in Eight Common Edible Mushrooms

LIU Fang-fang;CAO Hui;XU Hong-xing;SUN Ruo-lin;School of Tourism and Culinary Science,Yangzhou university;Beijing Hospitality Institute,Beijing International Studies University;  
Eight edible mushrooms were studied to determine the content of ascorbic acid,total phenol,total flavonoids,DPPH o clearance and inhibition rate of hyaluronic acid respectively. The results were: their antioxidant capacity was sequenced as sau chun mushroom straw mushroom Sea Mushroom oyster mushroom flammulina velutipes coprinus eryngii mushroom; inhibition rate of hyaluronic acid as sea mushroom straw mushroom sau chun mushroom flammulina velutipes coprinus mushroom oyster mushroom eryngii. Mushroom,sea mushroom and sau chun mushroom had strong anti-allergic effects. There was a negative relationship between anti-allergic and ascorbic acid( R2= 0. 4692),total phenolic( R2= 0.8466) in eight kinds of mushroom. And there was a positive relationship between anti-allergic and total flavonoids( R2= 0. 4180),DPPH·clearance rate( R2= 0. 4858),but the relationship are weak. Anti-allergic is related with antioxidant.
【CateGory Index】: R151
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