Isolation and Identification of Saccharides from Armillaria mellea and Their Effects on Scavenging Oxygen Free Radicals

Abstract

Abstract: The saccharides of Armillaria mellea were extracted by hot water and then deposited by ethanol. The DEAE cellulose column chromatography was used on saccharide purification after the protein was extracted with Sevage method. The results indicated that the saccharides are composed of Am-I, Am II, Am III, Am IV and Am V. The Sepharose CL-4B method showed that molecular weight of Am-I is 1.46×104 when Infrared Ray(IR)and Magnetic Resonance(NMR) assays showed that Am-I is glucopyranose(containsing glucuronic acid), mainly linked byβ(1-3)glucosidic linkage and β(1-6) glucosidic linkage. The pyrogallic acid autooxidation method assay indicated both saccharides and Am-I have anti-oxidant property.

Key words: , Armillaria mellea； polysaccharide； isolation and ichentification； oxygen-derived free radicals；

YANG Li-Hong, HUANG Qing-Rong, FENG Pei-Yong, JIANG Hua, CAI De-Hua, LIU Jing. Isolation and Identification of Saccharides from Armillaria mellea and Their Effects on Scavenging Oxygen Free Radicals[J]. FOOD SCIENCE, 2007, 28(1): 309-313.

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Isolation and Identification of Saccharides from Armillaria mellea and Their Effects on Scavenging Oxygen Free Radicals

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