| Cordyceps sinensis and wheat bran all contained high nutritional value, especially the functional active ingredients cordyceps polysaccharide and dietary fiber respectively, which have become research focus. Fermentation using wheat bran and cordyceps sinensis was studied in this research; ingredients of fermentation product which was rich of cordyceps polysaccharide were researched; extraction, purification and properties as well as the antioxidant activity of the cordyceps polysaccharide was studied deeply. New ideas and theoretical guidance were provided for new functional food research and industrialization, respectively.The optimum conditions of producing cordyceps sinensis polysaccharide by solid state fermentation were as follows:1:3 of feed liquid ratio,1:0.5 of inoculum concentration, 28 ℃ of temperature,6 days of fermentation time. At optimal conditions, the yield of polysaccharide was 9.71%.The results showed that CCS was a kind of acid sugar and soluble in water but insoluble in organic solvents, which did not contain starch, reducing sugar, uronic acid, polyphenols, amino acids and proteins. According to the SEM images, the morphological properties of CCS were observed as an aggregative state of unconsolidated fragments. The molecular weight of CCS was 263778Da and the pH value of CCS solution at 10 mg/mL was 6.8. The CCS showed strong thermal stability, which had two melting peak temperature (97.32℃, 180.21 ℃) and high decomposition temperature (200℃), which was composed of glucose, mannose, and galactose with the molar ratios of 23.7,5.3,1.7. The main glycosidic bond of CCS was a-D-glucopyranoside, which suggested that the chemical bond of CCS’s back bone was a-D-glucan, and the branched chain was connected by a-1,6 chemical bond.The cordyceps sinensis polysaccharide CCS had good antioxidant activity, which probably was basis of antioxidant activity element in cordyceps sinensis polysaccharide. |
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