Optimization Extraction, Monosaccharide Composition and Antioxidant Activity in Vitro of Polysaccharide from Tricholoma matsutake

Purpose To improve the extraction rate of Tricholoma matsutake crude polysaccharide, and explore the antioxidant effect of T. matsutake polysaccharide (TMP) purified fractions.

Methods The crude TMP was extracted by ultrasonic assisted water extraction and alcohol precipitation, and the extraction process was optimized. The crude TMP was separated and purified by DEAE-Sepharose Fast Flow ion column, the monosaccharide components were analyzed by ion chromatography, and the antioxidant activity in vitro was determined.

Results The optimal extraction process parameters were: extraction time was 2.25 hours, solid-liquid ratio was 1∶31 (g∶mL), extraction temperature was 83.50 ℃, under these conditions, the polysaccharide extraction rate was 8.67%. Three polysaccharide components (TMP-1, TMP-2 and TMP-3) were collected after purification, which mainly composed of fucose, glucosamine hydrochloride, galactose, glucose and mannose. Rhamnose existed in TMP-1, and glucuronic acid existed in TMP-2 and TMP-3. Crude TMP and purified polysaccharides had certain antioxidant activity and there was a dose-effect relationship. The antioxidant activity was as follows: crude TMP>TMP-2>TMP-3>TMP-1.

Conclusion TMP has certain antioxidant activity, and the antioxidative activity of crude TMP is the best. The antioxidant activity of TMP after separation and purification is reduced. This study provides a theoretical basis for the development and utilization of T. matsutake polysaccharides, and is of a great significance for theresearch and development of functional foods.