Study On Extraction Technology Of Polysaccharides Of Grifola Frondosa And Anti-oxidative Effect Of Polysaccharide Compounding With Tea Polyphenols Or Vitamin

Maitake (Grifola frondosa) is a rare medicinal and edible fungi. The nutrients of Grifola frondosa are the most in all edible fungis, so it is hailed as the prince of edible fungi. Its bioactivity is all the best in the similar material, and polysaccharides of Grifola frondosa is one of the main active constituents. Research suggests polysaccharides have significant effects in hypoglycemic,anti-hyperliopisis,anti-tumor,anti-hypertensive,as well as many other pharmacological aetivities.In this study, polysaccharides were extracted, then antioxidant activity of them and their complexes with tea polyphenols or vitamin c were tested.1. The hot water extraction and aleohol deposit method were used to extract the polysaccharides from fruiting bodies of Grifola frondosa. Making the contents of total sugar as index,the optimum conditions of extraction polysaccharides were studied by single factor tests and the method of response surface analysis. It was ensured that pH value is7.6, temperature is87℃, solid-liquid ratio is1:37, extraction time is2h and that the extraction rate of polysaccharide was up to21.58%.2. DPPH radical scavenging, hydroxyl radical scavenging, reducing power were chosen to evaluate the antioxidant activities of polysaccharides of Grifola frondosa.The experimental results showed polysaccharides of Grifola frondosa had good DPPH radical scavenging ability, Under lower concentration (0.2mg/mL), scavenging rate was33.93%, And under high concentration (1.6mg/mL),scavenging rate was78.13%.Then scavenging rate get thinner with the increasing concentration. When concentration increased to2.0mg/mL, scavenging rate reduced to72.32%.Polysaccharides of Grifola frondosa had good hydroxyl radical scavenging ability.At0.2mg/mL, scavenging rate was5.96%. At2mg/mL,scavenging rate was23.57%to the extreme. Reducing power of polysaccharides ineased with the increasing concentration.3.Tea polyphenol and vitamin c were both potent antioxidants. Under DPPH, hydroxyl radical system, scavenging rate of polysaccharide compounding with tea polyphenols or vitamin was better than scavenging rate of polysaccharides and showed positive synergies.The trend decreased with the increasing of polysaccharides. The anti-oxidative effect of low concentrations of polysaccharide compounding with tea polyphenols or vitamin was better than high concentrations of polysaccharide.Under reducing power system, reducing power increased and showed positive synergies when low concentrations of polysaccharide compounded with tea polyphenols or vitamin c. And reducing power decreased and showed negative synergies when high concentrations of polysaccharide compounded with tea polyphenols or vitamin c.