双孢蘑菇预煮液成分分析及其降血压效果
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摘要
以双孢蘑菇预煮液为原料,将样品冻干后测定其蛋白质、氨基酸、糖类、呈味核苷酸二钠以及重金属含量,并研究双孢蘑菇预煮液对原发性高血压大鼠的降血压作用。结果表明,双孢蘑菇预煮液冻干样品中,蛋白质质量分数为31.3%,主要以游离氨基酸和小肽的形式存在,分子质量小于1 000 u的成分比例达95.43%;碳水化合物质量分数为55.5%,主要以单糖和小分子糖类形式存在,分子质量小于1 000 u的比例高达98.67%;氨基酸总质量分数为11.78%,其中,呈味氨基酸的比例达到75.13%,呈味核苷酸二钠的质量分数为7.84%;重金属中,总砷、铅、镉和总汞的质量分数分别为(3.3×10~(-5))%、(3.1×10~(-5))%、(2.3×10~(-5))%和(1.3×10~(-5))%。对原发性高血压大鼠(spontaneously hypertensive rats,SHR)灌胃双孢蘑菇预煮液冻干样品后,SHR收缩压从(28.664±2.026)kPa开始下降,12 h后收缩压出现最低值(21.465±1.947)kPa,然后缓慢上升,24 h后收缩压仍维持在较低值(25.091±3.120)kPa,表明双孢蘑菇预煮液具有一定的降血压效果。
The pre-boiled liquid from mushroom( Agaricus bisporus) was used as material and the basic nutrient composition including protein,amino acids,saccharides,disodium ribonucleotide and the content of heavy metals were analyzed according to the national standards after freeze-drying. The antihypertensive effect of the lyophilized pre-boiled liquid on spontaneously hypertensive rats( SHR) was investigated. The results showed that the protein content in the lyophilized pre-boiled liquid was 31. 3%,which was mainly composed of free amino acids and small peptides with relative molecular mass less than 1 000 u occupied 95. 43%. The carbohydrate content was 55. 5% and was mainly in the form of monosaccharides and small molecules of polysaccharides with molecular masses lower than 1 000 u reached 98. 67%. The content of amino acid was 11.78%,in which the percentage of delicious amino acids was 75. 13%. The content of disodium ribonucleotide was 7. 84%. Analysis of heavy metals showed that the contents of total arsenic,lead,cadmium and totalmercury were( 3. 3 × 10~(-5)) %,( 3. 1 × 10~(-5)) %,( 2. 3 × 10~(-5)) % and( 1. 3 × 10~(-5)) %,respectively.Subsequent decrease of systolic blood pressure( SBP) of the SHR was observed after administration of the freeze-dried pre-boiled liquid with initial SBP was( 28. 664 ± 2. 026) kPa and reached the lowest( 21. 465± 1. 947) kPa after 12 h. It was observed that even after intragastric administration for 24 h,the SBP of the SHR still remained at low level of( 25. 091 ± 3. 120) kPa, suggesting that the pre-boiled liquid from A. bisporus have a certain effect on antihypertension.
The pre-boiled liquid from mushroom( Agaricus bisporus) was used as material and the basic nutrient composition including protein,amino acids,saccharides,disodium ribonucleotide and the content of heavy metals were analyzed according to the national standards after freeze-drying. The antihypertensive effect of the lyophilized pre-boiled liquid on spontaneously hypertensive rats( SHR) was investigated. The results showed that the protein content in the lyophilized pre-boiled liquid was 31. 3%,which was mainly composed of free amino acids and small peptides with relative molecular mass less than 1 000 u occupied 95. 43%. The carbohydrate content was 55. 5% and was mainly in the form of monosaccharides and small molecules of polysaccharides with molecular masses lower than 1 000 u reached 98. 67%. The content of amino acid was 11.78%,in which the percentage of delicious amino acids was 75. 13%. The content of disodium ribonucleotide was 7. 84%. Analysis of heavy metals showed that the contents of total arsenic,lead,cadmium and totalmercury were( 3. 3 × 10~(-5)) %,( 3. 1 × 10~(-5)) %,( 2. 3 × 10~(-5)) % and( 1. 3 × 10~(-5)) %,respectively.Subsequent decrease of systolic blood pressure( SBP) of the SHR was observed after administration of the freeze-dried pre-boiled liquid with initial SBP was( 28. 664 ± 2. 026) kPa and reached the lowest( 21. 465± 1. 947) kPa after 12 h. It was observed that even after intragastric administration for 24 h,the SBP of the SHR still remained at low level of( 25. 091 ± 3. 120) kPa, suggesting that the pre-boiled liquid from A. bisporus have a certain effect on antihypertension.
引文
[1]林建海.漳州市双孢蘑菇产业化发展策略研究[D].福州:福建农林大学,2012.
[2]许广波,傅伟杰,魏铁铮,等.双孢蘑菇的栽培现状及其研究进展[J].延边大学农学学报,2001,23(1):69-72.
[3]中国食用菌协会.关于印发全国食用菌2015年产量、产值和出口统计调查结果的通知[EB/OL].(2016-10-28)[2017-10-01].http://www.cefa.org.cn/2016/10/28/9924.html.
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[5]吴远远,孟哲,刘红云,等.蔬菜漂烫过程对营养性成分保持的影响[J].理化检验:化学分册,2008,44(4):366-368.
[6]郭云霞,秦俊哲,陈均志,等.酶法研制蘑菇调味汁工艺的研究[J].陕西科技大学学报,2011,29(1):54-57.
[7]薛淑静,李露,杨德,等.响应面优化双孢菇预煮液酶解工艺研究[J].湖北农业科学,2016,55(22):5926-5930.
[8]王纯和,马怀芬.从蘑菇预煮水中提取复合氨基酸[J].氨基酸和生物资源,1982(4):12-14.
[9]刘培生,甘景镐.蘑菇预煮水中混合氨基酸的提取和测定[J].食品与发酵工业,1987(2):60-64.
[10]段秀辉,李露,薛淑静,等.三种食用菌预煮液的主要营养成分分析[J].湖北农业科学,2015,54(19):4801-4804.
[11]刘璐,乔宇,廖李,等.杏鲍菇及其预煮液挥发性成分分析[J].湖北农业科学,2015,54(22):5726-5728.
[12]蒋益,王红连,何静霞,等.菌渣蛋白肽的制备及其抗氧化肽的分离鉴定[J].食用菌,2016,38(2):74-79.
[13]ZHANG Y,MA G,FANG L,et al.The immunostimulatory and anti-tumor activities of polysaccharide from Agaricus bisporus(brown)[J].Journal of Food&Nutrition Research,2014,2(3):122-126.
[14]毛勇.深层发酵双孢菇胞外多糖的研究[D].无锡:江南大学,2013.
[15]LEE J K,JEON J K,BYUN H G.Antihypertensive effect of novel angiotensin I converting enzyme inhibitory peptide from chum salmon(Oncorhynchus keta)skin in spontaneously hypertensive rats[J].Journal of Functional Foods,2014,7:381-389.DOI:10.1016/j.jff.2014.01.021.
[16]NGO D H,KANG K H,RYU B M,et al.Angiotensin-I converting enzyme inhibitory peptides from antihypertensive skate(Okamejei kenojei)skin gelatin hydrolysate in spontaneously hypertensive rats[J].Food Chemistry,2015,174:37-43.DOI:10.1016/j.foodchem.2014.11.013.
[17]戴军,陈尚卫,朱松,等.不同来源灵芝孢子粉的多糖分子量分布分析与比较[J].食品与机械,2010,26(1):12-14.DOI:10.13652/j.issn.1003-5788.2010.01.044.
[18]TSAI S Y,WU T P,HUANG S J,et al.Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity[J].Food Chemistry,2007,103(4):1457-1464.DOI:10.1016/j.foodchem.2006.10.073.
[19]索晓敏,李波,聂磊,等.鸡腿菇子实体菌柄和菌盖营养成分的分析[J].食用菌,2009,31(5):74-75.
[20]中华人民共和国商务部.菇精调味料:SB/T 10484—2008[S].北京:中国标准出版社,2008.
[21]张倩,张霞.支链氨基酸在肝硬化治疗中的作用研究进展[J].现代医药卫生,2016,32(6):850-852.
[22]李远东,陈强,张金霞,等.我国栽培食用菌的重金属调查[J].中国食用菌,2009,28(4):32-34.
[23]中华人民共和国卫生和计划生育委员会.食用菌及其制品:GB 7096—2014[S].北京:中国标准出版社,2014.
[24]李越鲲,周旋,刘兰英,等.不同分子量枸杞多糖体外抗氧化活性研究[J].安徽农业科学,2012,40(29):14174-14175.
[25]苏海玲,韩涛.多肽生物活性与其结构的关系[J].中国食物与营养,2012,18(6):21-25.
[2]许广波,傅伟杰,魏铁铮,等.双孢蘑菇的栽培现状及其研究进展[J].延边大学农学学报,2001,23(1):69-72.
[3]中国食用菌协会.关于印发全国食用菌2015年产量、产值和出口统计调查结果的通知[EB/OL].(2016-10-28)[2017-10-01].http://www.cefa.org.cn/2016/10/28/9924.html.
[4]吴素玲,孙晓明,王波,等.双孢蘑菇子实体营养成分分析[J].中国野生植物资源,2006,25(2):47-48.
[5]吴远远,孟哲,刘红云,等.蔬菜漂烫过程对营养性成分保持的影响[J].理化检验:化学分册,2008,44(4):366-368.
[6]郭云霞,秦俊哲,陈均志,等.酶法研制蘑菇调味汁工艺的研究[J].陕西科技大学学报,2011,29(1):54-57.
[7]薛淑静,李露,杨德,等.响应面优化双孢菇预煮液酶解工艺研究[J].湖北农业科学,2016,55(22):5926-5930.
[8]王纯和,马怀芬.从蘑菇预煮水中提取复合氨基酸[J].氨基酸和生物资源,1982(4):12-14.
[9]刘培生,甘景镐.蘑菇预煮水中混合氨基酸的提取和测定[J].食品与发酵工业,1987(2):60-64.
[10]段秀辉,李露,薛淑静,等.三种食用菌预煮液的主要营养成分分析[J].湖北农业科学,2015,54(19):4801-4804.
[11]刘璐,乔宇,廖李,等.杏鲍菇及其预煮液挥发性成分分析[J].湖北农业科学,2015,54(22):5726-5728.
[12]蒋益,王红连,何静霞,等.菌渣蛋白肽的制备及其抗氧化肽的分离鉴定[J].食用菌,2016,38(2):74-79.
[13]ZHANG Y,MA G,FANG L,et al.The immunostimulatory and anti-tumor activities of polysaccharide from Agaricus bisporus(brown)[J].Journal of Food&Nutrition Research,2014,2(3):122-126.
[14]毛勇.深层发酵双孢菇胞外多糖的研究[D].无锡:江南大学,2013.
[15]LEE J K,JEON J K,BYUN H G.Antihypertensive effect of novel angiotensin I converting enzyme inhibitory peptide from chum salmon(Oncorhynchus keta)skin in spontaneously hypertensive rats[J].Journal of Functional Foods,2014,7:381-389.DOI:10.1016/j.jff.2014.01.021.
[16]NGO D H,KANG K H,RYU B M,et al.Angiotensin-I converting enzyme inhibitory peptides from antihypertensive skate(Okamejei kenojei)skin gelatin hydrolysate in spontaneously hypertensive rats[J].Food Chemistry,2015,174:37-43.DOI:10.1016/j.foodchem.2014.11.013.
[17]戴军,陈尚卫,朱松,等.不同来源灵芝孢子粉的多糖分子量分布分析与比较[J].食品与机械,2010,26(1):12-14.DOI:10.13652/j.issn.1003-5788.2010.01.044.
[18]TSAI S Y,WU T P,HUANG S J,et al.Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity[J].Food Chemistry,2007,103(4):1457-1464.DOI:10.1016/j.foodchem.2006.10.073.
[19]索晓敏,李波,聂磊,等.鸡腿菇子实体菌柄和菌盖营养成分的分析[J].食用菌,2009,31(5):74-75.
[20]中华人民共和国商务部.菇精调味料:SB/T 10484—2008[S].北京:中国标准出版社,2008.
[21]张倩,张霞.支链氨基酸在肝硬化治疗中的作用研究进展[J].现代医药卫生,2016,32(6):850-852.
[22]李远东,陈强,张金霞,等.我国栽培食用菌的重金属调查[J].中国食用菌,2009,28(4):32-34.
[23]中华人民共和国卫生和计划生育委员会.食用菌及其制品:GB 7096—2014[S].北京:中国标准出版社,2014.
[24]李越鲲,周旋,刘兰英,等.不同分子量枸杞多糖体外抗氧化活性研究[J].安徽农业科学,2012,40(29):14174-14175.
[25]苏海玲,韩涛.多肽生物活性与其结构的关系[J].中国食物与营养,2012,18(6):21-25.