Optimization of the Microwave-Assisted Extraction Process for Polysaccharides in Himematsutake (Agaricus blazei Murrill) and Evaluation of Their Antioxidant Activities

被引：17

作者：

Zhang, Zuofa ^{[1
]}

Lv, Guoying ^{[1
]}

Pan, Huijuan ^{[1
]}

Shi, Liangen ^{[2
]}

Fan, Leifa ^{[1
]}

机构：

[1] Zhejiang Acad Agr Sci, Inst Hort, Hangzhou 310021, Zhejiang, Peoples R China

[2] Zhejiang Univ, Coll Anim Sci, Hangzhou 310021, Zhejiang, Peoples R China

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2011年 / 17卷 / 06期

关键词：

microwave-assisted extraction; polysaccharides; Agaricus blazei Murrill; antioxidant activity; MOLECULAR-WEIGHT POLYSACCHARIDES; ULTRASONIC TREATMENT; DERIVATIVES;

D O I：

10.3136/fstr.17.461

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Microwave-assisted extraction (MAE) technique was employed for the extraction of himematsutake (Agaricus blazei Murrill) polysaccharide (PMAE) and optimized by Box-Behnken design. The optimum conditions were extraction time 29.37 min, microwave power 400 W, extraction temperature 74.64 degrees C and ratio of water to material 32.7:1 with an enhanced yield of 12.35%. Furthermore, PMAE had increased antioxidant activity in various oxidative systems in vitro when compared to polysaccharides extracted by conventional methods. The data obtained clearly showed that MAE is a fine way to extract the polysaccharides in A. blazei Murrill. Further, PMAE may be developed into a functional food as well as potential therapeutic agent.

引用

页码：461 / 470

页数：10

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