本實驗主要探討以熱水萃取市售香菇（Lentinus edodes）、秀珍菇（Pleurotus ostreatus）與金針菇（Flammulina velutipes）之有效成分，測定其抗氧化能力。實驗時以總多酚測定、總類黃酮測定、DPPH 自 由基清除、亞鐵離子螯合測試與ABTS 陽離子(ABTS+)清除來評估三種菇類粗萃物的抗氧化能力。實驗結果顯示香菇、金針菇與秀珍菇的總多酚當量分別為91.54±2.52、220.71±2.48 與419.38±2.49 GAE μg /g。香菇、金針菇與秀珍菇的總類黃酮含量分別為68.98±2.59、69.39±2.62 與55.45±3.06 RE μg/g。香菇、金針菇與秀珍菇的50% DPPH 自由基清除濃度(IC50)分別為330、340 與360 μg/mL。香菇、金針菇與秀珍菇的ABTS+清除率IC50 (50%清除)分別為400、280 與340 μg/mL。三種菇類萃取物亞鐵離子螯合能力可發現香菇>秀珍菇>金針菇。從本實驗證實以日常烹煮方式確實可有效的將抗氧化物質由菇類中萃取出。

In the present study, we investigated the antioxidant activity of the hot water extracts of a number of commercial mushroom, including Lentinus edodes, Pleurotus ostreatus, Flammulina velutipes. Several methods of antioxidant activity were applied to the mushroom extracts such as the total phenolic content, total flavonoid content, 1,1-diphenyl-2 picrylhydrazyl (DPPH) radical scavenging activity, ferrous ion-chelating effect, and ABTS test. The results revealed that the extracts of Lentinus edodes、Pleurotus ostreatus and Flammulina velutipes havea total phenolic content of 91.54±2.52、220.71±2.48 and 419.38±2.49 gallic acid equivalents (GAEs) μg/g, total flavonoid content of 68.98±2.59、69.39±2.62 and 55.45±3.06 rutin equivalents (RE) μg/g, DPPH radical scavenging activity of 50% (IC50) were 330、340 and 360 μg/mL respectively. The ferrous ion chelating capacity of extract of three edible mushroom in the order of Lentinus edodes>Pleurotus ostreatus > Flammulina velutipes. From the present study show that daily cooking treatment can indeed effective extract the antioxidant component from commercial mushroom.