杏鲍菇多糖在运动中的抗氧化活性与营养价值分析

以杏鲍菇子实体粉末为原料,对杏鲍菇多糖营养成分及稳定性进行试验。结果表明,杏鲍菇中粗蛋白、粗纤维含量在食用菌中处于中上水平,多糖总糖含量相对较高,达5.90 mg·mL-1,而粗脂肪、还原糖含量较低;杏鲍菇多糖的耐还原性和抗氧化性较好,低温存储不易氧化。测定和分析杏鲍菇的营养学特性,可为杏鲍菇相关产品的开发提供科学依据。

Antioxidant Activity and Nutritional Value of Pleurotus eryngii Polysaccharide in Sports

The nutritional components and stability of Pleurotus eryngii polysaccharide were studied with the powder of P. eryngii fruit as raw material. The results showed that the content of crude protein and crude fiber in P. eryngii was in the middle and upper level, the content of total polysaccharide was relatively high, up to 5.90 mg·mL-1, while the content of crude fat and reducing sugar was relatively low, the resistance to reduction and oxidation resistance of P. eryngii polysaccharide was good, and it was not easy to be oxidized in low temperature storage. The determination and analysis of the nutritional characteristics of P.eryngii can provide scientific basis for the development of P. eryngii related products.