The Extraction And Structure Characterization Of Polysaccharide From Agaricus Blazei And Its Application Study In Beverage

Agaricus blazei was a expensive and edible mushroom with a high medicinal value.Agaricus blazei polysaccharide have antioxidant,immunoregulation,hypoglycemic,antitumor and other biological activities.Agaricus blazei was taken as the study object,the polysaccharide was extracted by using traditional water extraction and microwave assisted alkali extraction to get water-soluble polysaccharide from agaricus blazei by the optimum extraction conditions.On the basis of extraction,salting-out was selected to deproteinize and active carbon absorption was selected to decolorize.Antioxidant activity of agaricus blazei polysaccharide was studied by the antioxidant experiment in virto.The structure of agaricus blazei polysaccharide was verified by Infrared Spectroscopy and the composition of polysaccharide from agaricus blazei was analyzed by pre-column derivatization high performance liquid chromatography.Finally,the optimum formulation of the beverage of polysaccharide from agaricus blazei was got by orthogonal experiment after the single factor experiment.The optimal conditions of traditional water extraction was got by response surface methodololgy,the temperature of extraction was 95.0℃,the time of extraction was 3.20h,the solid-liquid ratio was 1:33g/mL,the number of extraction was one time,the ratio of extraction of polysaccharide from agaricus blazei was 8.97%;the optimal conditions of microwave assisted alkali extraction was optimized by response surface methodololgy,the concentration of sodium hydroxide was 7%,the solid-liquid ratio was 1:23g/mL,the microwave power was 640W,the time of extraction was 25s,the ratio of extraction of polysaccharide from agaricus blazei could up to 13.20%.The optimal conditions of salting-out to deproteinize were as follows:the salting-out temperature was 51℃ the salting-out speed was 660r/min,the salting-out time was 31 min,the concentration of ammonium sulfate was 20%,the removal ratio of protein and the reservation ratio of polysaccharide were 80.29%and 79.59%.The optimal conditions of active carbon absorption to decolorize were as follows:the temperature was 60 ℃,the time of adsorption was 20min,the dosage of active carbon was 3%,the pH was 4.5,the decolorize ratio of polysaccharide and the reservation ratio of polysaccharide were 84.9%and 60.9%.The antioxidation activity of agaricus blazei polysaccharide was compared by deproteinization and without deproteinization,it was found that the antioxidant activity of agaricus blazei polysaccharide was significantly improved after dcproteinization.The polysaccharide components was homogeneous by the specific rotation method.The relative molecular weight was 1.31×106Da which was showed by high performance gel filtration chromatography.The monosaccharide composition of polysaccharide from agaricus blazei was analyzed by using pre-column derivatization high performance liquid chromatography and the polysaccharide from agaricus blazei was consisted of glucose,mannose,galactose,arabinose and xylose with the percentage was 39.66%:24.14%:16.80%:12.50%:6.90%.The structure of polysaccharide from agaricus blazei was scanned by infrared spectroscopy and the functional groups were-OH、C-H、C-O、O-H、amide carbonyl and D-glucopyranyl ring.The optimum formulation of the polysaccharide beverage from agaricus blazei was optimized by orthogonal experiment through the sensation of beverage to make sure the effect of influencing factors,for solution of agaricus blazei polysaccharide>honey>grape juice concentrate>citric acid.The optimal combination was as follows:solution of agaricus blazei polysaccharide was 22%,the concentrate of grape juice was 26%,honey was 7%,citric acid was 0.2%,CMC was 0.07%and Xanthan gum was 0.03%.Compared with traditional water extraction,microwave assisted alkali extraction could save energy with simple steps,the ratio of extraction was a little high with the extraction time was greatly shorten,and so on.Salting-out was selected to deproteinize,which the application of polysaccharide purified technology owned some innovation.The antioxidant activity of agaricus blazei polysaccharide after deproteinization was found by antioxidant experiment in vitro with significantly improvement.The activity of agaricus blazei polysaccharide was not broken by salting-out to deproteinize.So,deproteinization technology was feasible.In summary,the optimal salting-out to deproteinize was good for retention of functional components of polysaccharide from agaricus blazei.