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2013 (Vol. 5, Issue: 03)
Article Information:

Effect of Extraction Methods on Polysaccharide of Clitocybe maxima Stipe

Junchen Chen, Pufu Lai, Hengsheng Shen, Hengguang Zhen and Rutao Fang
Corresponding Author:  Junchen Chen 

Key words:  Clitocybe maxima, extraction methods, mushroom stipe, polysaccharide, , ,
Vol. 5 , (03): 370-373
Submitted Accepted Published
December 17, 2012 January 19, 2013 March 15, 2013

Clitocybe maxima (Gartn. ex Mey. Fr.) Quél. is a favorable edible fungi species. The proportion of its stipe is about 45% of entire fruit biomass, which is a low value defined byproduct. To increase its value added utilization, three extraction methods (as hot water, microwave-assisted and complex-enzyme-hydrolysis-assist) were conducted. The extraction effect on the polysaccharide of Clitocybe maxima stipe was compared and the processing conditions in extraction were optimized. The content of polysaccharide was determined with Phenol Sulfuric Acid Method. With three methods, the extraction yield and the polysaccharide amount were different greatly, which were 5.86 and 40.23% for hot water extraction, 9.4 and 52.62% for microware-assist extraction, 10.26 and 53.13% for complex-enzyme-hydrolysis extraction, respectively. Results indicated that the complex-enzyme-hydrolysis-assist extraction was the optimal approach used for extracting polysaccharide from Clitocybe maxima It showed with the advantages in high efficiency, energy and running time saving.
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  Cite this Reference:
Junchen Chen, Pufu Lai, Hengsheng Shen, Hengguang Zhen and Rutao Fang, 2013. Effect of Extraction Methods on Polysaccharide of Clitocybe maxima Stipe.  Advance Journal of Food Science and Technology, 5(03): 370-373.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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