Extraction,Purification and Structural Characterization of Butter Mushroom Polysaccharide
Polysaccharides widely exist in plants,animals and microbial cells.More and more studies have confirmed that polysaccharides have a variety of biological activities and have been widely used in food,medicine and other fields.Edible fungus polysaccharides have attracted much attention due to their unique biological activity,low cytotoxicity and biosafety.Butter Mushroom rich in polysaccharides was selected to extract polysaccharides and study its composition and structure.Two commonly used extraction methods(hot water extraction and alkali extraction)were used to longitudinally extract the Butter Mushroom polysaccharide.After removing the protein through the Sevage method,two different polysaccharide components were obtained,which were named BM-a(Mw=3.92×106 Da),BM-b(Mw=6.43×104 Da).The composition and structure were characterized by phenol-sulfuric acid method,infrared detection,Congo red test and monosaccharide composition analysis.The results showed that the total carbohydrate content of BM-a was higher than that of BM-b,reaching 92％.Both BM-a and BM-b are neutral polysaccharides with glucose as the structural unit.
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