王琼波

（漯河医学高等专科学校食品营养系，河南漯河462002）

摘要：对鲜香菇菌柄与菌伞水溶性多糖的提取条件进行优化，并比较其多糖含量、抗氧化性有无显著性差异。结果表明，香菇菌柄与菌伞多糖的最佳提取工艺为温度50℃，水料比12∶1，提取时间1h。此条件下，菌柄和菌伞多糖的得率分别为0.3003%和0.2998%，香菇菌柄与菌伞的多糖得率无显著性差异，但菌柄多糖对羟基自由基的清除率显著高于菌伞多糖，表明香菇柄有很大的潜在利用价值。

关键词：香菇；菌柄；菌伞；多糖；抗氧化

Comparative Studies on the Content of Polysaccharide and its Antioxidant Activity in Stipes and Caps ofLentinus Edodes

WANG Qiong-bo

（Department of Food and nutrition，Luohe Medical College，Luohe 462000，China）

Abstract: The conditions for extraction of fres h Lentinus edodes stipes and caps of water-soluble polysaccharide wereoptimized. The differences of the content of polysaccharide and its antioxidant activity in stipes and caps werecompared. The optimum conditions for extracting polysaccharide from both stipes and caps of Lentinus edodes wereextraction temperature 50℃，solvent-material ratio 12∶1 and extraction time 3h. the extraction yield of polysaccharidesin stipes and caps were 0.3003% and 0.2998% respectively．The extraction rate of polysaccharides in fresh shiitakemushroom stipes and caps had no significant difference. Polysaccharides in the stipes on hydroxyl radical scavengingrate was significantly higher than that in the caps. Lentinus edodes stipes which were abandoned in food processing hadgreat use value.

Key words: Lentinus edodes；caps；stipes；polysaccharide；antioxidant

（2017年第20卷第2期）