Optimization of Ultrasonic Extraction of Polysaccharides from L entinus Edodes Based on Enzymatic Treatment

Abstract

Ultrasonic extraction based on enzymatic treatment was used to extract polysaccharides from Lentinus edodes. Factors affecting polysaccharides yield were investigated and optimized by response surface methodology. This extraction method was compared with traditional water heating extraction. The antioxidant activity of polysaccharides from L. edodes was evaluated. Results showed that the optimal conditions of ultrasonic extraction were as follows: ultrasound power, 340 W; water–material ratio, 30:1 (mL : g); ultrasound time, 14 min. Under these conditions, the yield of polysaccharides was (14.39 ± 1.13)%, which was obviously higher than water heating extraction. The polysaccharides obtained by this method had good 1,1-dipheny-l-2-picrylhydrazyl (DPPH) radical scavenging activity. This extraction method had notable advantages such as high extraction yield, short extraction time and low extraction temperature. Practical Applications Lentinus edodes is one of the most widely consumed edible mushrooms, and polysaccharides are the most active components. Extraction of polysaccharides from L. edodes is conventionally performed by traditional heating method using water as solvent, which is laborious, time-consuming and requires a large volume of solvent. In the present study, ultrasonic extraction based on enzymatic treatment was applied to the extraction of polysaccharides from L. edodes. Results found that this extraction method had notable advantages such as high extraction yield, short extraction time and low extraction temperature, with great application significance.