为了对天然抗氧化剂的研究开发提供理论基础。利用SCHAAL烘箱法研究了褐蘑菇多糖对大豆油的抗氧化性能。结果表明，褐蘑菇粗多糖和精制多糖对大豆油均有良好的抗氧化性能，呈剂量效应关系。褐蘑菇精制多糖的抗氧化性要强于同浓度的粗多糖。Vc和BHT的抗氧化性要强于同浓度的粗多糖和精制多糖，柠檬酸的抗氧化性与同浓度的精制多糖相当。Vc和柠檬酸对褐蘑菇多糖的抗氧化性均有增效作用，Vc的增效作用要远远大于柠檬酸。

In order to provide the basic theories for the study of natural anti-oxidants, the research study the anti-oxidant activity of Kalgan mushroom polysaccharide to soybean oil by using the SCHAAL oven. The results showed that the polysaccharide and refined polysaccharide of Kalgan mushroom had a good anti-oxidant activity to soybean oil with the dose-response relationship. And the anti-oxidant activity of refined polysaccharide of Kalgan mushroom is stronger than the polysaccharide at the same concentration. The anti-oxidant activity of Vc and BHT were stronger than the polysaccharide and refined polysaccharide at the same concentration, and anti-oxidant activity of citric acid was equaled to the same concentration of refined polysaccharide. Vc and citric acid both had the synergistic effect to the Kalgan mushroom Polysaccharide, but the synergistic effect of Vc was far stronger than the citric acid.