Study on Extraction of Polysaccharides from Collybia albuminosa by Ultrasonic-Assisted Ionic Liquid Method and Enzymatic Hydrolysis Method and Their Antioxidant Activity
With Collybia albuminosa as the raw material,polysaccharides are extracted from Collybia albuminosa by ultrasonic-assisted ionic liquid method and enzymatic hydrolysis method.The optimal extraction conditions for polysacharides from Collybia albuminosa and antioxidant activity of the extracted polysaccharides are studied.The results show that the optimal process for extracting polysaccharides using ultrasound-assisted ionic liquid method is ionic liquid volume of 1.5 mL,ultrasonic time of 33 min,solid-liquid ratio of 1∶33 and ultrasonic temperature of 56 ℃.Under these conditions,the extraction amount of polysaccharides is 26.79 mg/g.The optimal process for extracting polysaccharides using ultrasonic-assisted enzymatic hydrolysis method are enzyme solution volume of 2.2 mL,extraction temperature of 51 ℃,solid-liquid ratio of 1∶21 and extraction time of 51 min.Under these conditions,the extraction amount of polysaccharides is 18.67 mg/g.On the basis of the two methods,the scavenging capacity of Collybia albuminosa polysaccharides on DPPH·and·OH is investigated,and their scavenging capacity is compared with that of VC.The results show that the scavenging capacity on DPPH·and·OH increases with the increase of concentration.When the concentration of Collybia albuminosa polysaccharides is 6 mg/mL,the scavenging capacity of the polysaccharides extracted by ultrasonic-assisted ionic liquid method and ultrasonic-assisted enzymatic hydrolysis method on DPPH·and·OH both reaches the highest,which is lower than that of VC at the same concentration.The scavenging capacity on·OH is 59.59％and 51.78％respectively,and the scavenging capacity on DPPH·is 73.98％and 62.87％respectively,indicating that the polysaccharides from Collybia albuminosa have good antioxidant capacity.This study has provided a reliable theoretical basis for the study on Collybia albuminosa polysaccharides.
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