Extraction And Purification Of Agaricus Blazei Polysaccharide And Biological Activity And Product Development

Agaricus blazei is one of the important edible fungi.Due to its rich nutritional value,Agaricus blazei is well-loved by consumers in daily catering life.Therefore,polysaccharides and its deep-processed products,which are the main ingredients of Agaricus blazei,have become the focus of attention.In view of the above problems,this paper mainly studies the extraction process of Agaricus Blazei Murill polysaccharides,the isolation and purification of Agaricus Blazei Murill polysaccharides,the bioactivity of polysaccharides,and the development of products using polysaccharides as raw materials to improve the comprehensive utilization value of Agaricus Blazei Murill,enrich the Agaricus Blazei Murrill products and promote development of the industry.The main research conclusions are as follows:(1)The response surface method optimized the ultrasonic-assisted extraction process of Agaricus blazei polysaccharides.Based on the feasibility of the actual situation,the optimal process conditions for the extraction of Agaricus blazei polysaccharides were: extraction temperature 56?,material-liquid ratio1: 42,and ultrasonic treatment 45 minutes.Under this extraction condition,the crude polysa-ccharide extraction rate of Agaricus Blazei Murill was 11.74%.Compared with the hot water extraction method,the extraction rate of Agaricus blazei polysaccharides was increased by 42.64%,and the extraction time and temperature were greatly shortened.(2)Isolation and purification of Agaricus blazei polysaccharides.First,the response protein method was used to optimize the deproteinization process of Agaricus blazei polysaccharides.The deproteinization rate and polysaccharide recovery rate were considered comprehensively.The volume ratio of chloroform to n-butanol is 5:1,the volume ratio of reagent to sample solution is 2:1,and the number of deproteinization times is 5.Under this extraction condition,the white matter removal rate of Agaricus blazei polysaccharide was 78.56%,and the polysaccharide recovery rate was 78.13%.Then a decolorization treatment was performed.After 2decolorizations,the solution appeared pale yellow,and the decolorization effect was obvious.The spin-concentrated polysaccharide was subjected to ultrafiltration separation,and the polysaccharide content was measured.As a result,the polysaccharide content in the polysaccharide solution with a molecu-lar weight of100 KD or more was 89.32%,and the polysaccharide content in the polysaccharide solution with a molecular weight of 50 KD or less was 75.14%.(3)Agaricus blazei polysaccharides with molecular weights above 100 KD were used to determine the biological activity,and the in vitro antioxidant capacity determ-ination and in vivo immunity and anti-fatigue determination were performed.The results showed that the Agaricus blazei polysaccharides at 4 mg / mL had scavenging ability of hydroxyl radical,DPPH radical and superoxide anion radical of 97.92 ±0.14%,59.23 ± 0.21%,and 57.94 ± 0.17%,respectively.Agaricus blazei polysaccharide can enhance the phagocytosis of macrophages and activate the function of macrophages to a certain extent in the experimental mice,which can improve the immune capacity;the content of SOD in the serum of the experimental mice increased significantly,and the content of MDA decreased.To a certain extent,it can extend the weight-bearing swimming time and hypoxia tolerance time of mice,so it has the effect of resisting fatigue.(4)Research anddevelopment of Agaricus Blazei polysaccharide products,namely Agaricus Blazei Instant Tea and Agaricus Blazei Yogurt.The best technological conditions of Agaricus blazei instant tea are: 10.0g of mixed powder,1.5g of white sugar,0.06 g of citric acid,0.04 g of ?-cyclodextrin,brewed according to 1:120.The fragrance is fresh and elegant,with the double flavor of Agaricus blazei and green tea.The best technological conditions for Agaricus blazei yogurt are: 0.4g Agaricus blazei polysaccharide powder,0.3g xylooligosaccharide,7g white granulated sugar,5% inoculation amount,fermentation temperature 44?,and fermentation time 6 hours per 100 mL of fresh milk.The obtained Agaricus blazei yoghurt has a good tissue state,a moderate sweet and sour taste,no whey precipitates,and a pale yellow color.Both products meet national food quality requirements.