Abstract:

In order to provide the basic theories for the study of natural anti-oxidants, the research study the anti-oxidant activity of Kalgan mushroom polysaccharide to soybean oil by using the SCHAAL oven. The results showed that the polysaccharide and refined polysaccharide of Kalgan mushroom had a good anti-oxidant activity to soybean oil with the dose-response relationship. And the anti-oxidant activity of refined polysaccharide of Kalgan mushroom is stronger than the polysaccharide at the same concentration. The anti-oxidant activity of Vc and BHT were stronger than the polysaccharide and refined polysaccharide at the same concentration, and anti-oxidant activity of citric acid was equaled to the same concentration of refined polysaccharide. Vc and citric acid both had the synergistic effect to the Kalgan mushroom Polysaccharide, but the synergistic effect of Vc was far stronger than the citric acid.