Isolation And Purification Of A Polysaccharide From Auricularia Mycelium And Characterization Of Its Oxidation Resistance

Auricularia is well known for tenderness and high nutrition, reputed as the meat in vegetarian. Researches have suggested that auricularia is called biological response modifier for abundant physiological functions. This paper studies auricularia polysaccharide optimal extraction technology, carries out primary purification on auricularia crude polysaccharide as well as studies its in vitro antioxidant activity. Major results are listed as follows.1. Based on single factor and orthogonal experiment, study is made on key factors and their interactions affecting hot water extracted auricularia polysaccharide yield. The optimum extraction technology conditions is A3B3C2, namely at a water extraction temperature of 90? and extraction time of 90 min, with liquid-to-solid ratio 35:1. predictive value of polysaccharide yield is 7.86 mg/g.2. Polyamide deproteinization of water extracted auricularia crude polysaccharide. The processed crude polysaccharide is helpful for further purification and functional study. Contrast experiments produce best additive amount of polyamide and time.3. Contrast experiments are made to analyze the relationship between dialysis time and polysaccharide loss rate and 48h is determined to be optimal duration.4. Study on four indicators of DPPH radical, superoxide radical, hydroxyl radicals and reducing power of dialyzed auricularia polysaccharide (TA), water extracted polysaccharide (TB) and alcohol precipitated polysaccharide (TC) shows that auricularia water extracted polysaccharide (TB) plays a significant role among most indicators and shows dose-response relationship, followed by Dialyzed auricularia polysaccharide (TA). alcohol precipitated polysaccharide (TC)is relatively weak. Inoxidizability of the polysaccharides increases with concentration.