Abstract:

This study aims to explore the impact of different extraction methods on the antioxidant activity and stability of polysaccharides from broken Ganoderma lucidum spore powder, and provide a scientific basis for commercial production and stability optimization of products. Polysaccharides were prepared by hot water extraction, ultrasound-assisted extraction, microwave-assisted extraction, and enzymatic hydrolysis-assisted extraction. The polysaccharide yield and antioxidant capacity were determined. Through simulating food processing conditions, the oxidation stability of polysaccharides was systematically evaluated. The polysaccharides extracted from broken Ganoderma lucidum spore powder by enzymatic hydrolysis-assisted method (LPE) had the highest yield and uronic acid content, which were 5.05% and 6.55% respectively. LPE had the strongest antioxidant capacity. The highest scavenging rate of DPPH free radicals was 77.24%, and the highest scavenging rate of hydroxyl radicals was 83.04%. Light exposure had a great influence on the antioxidant stability of LPE. Under acidic conditions, it had better antioxidant activity. The scavenging rate of hydroxyl radicals exceeded 85%. Moreover, LPE showed good heat resistance. In addition, sweeteners and alkaline additives had a significant impact on the antioxidant stability of LPE. For product sterilization, high-pressure sterilization can be preferred. LPE had the strongest antioxidant activity. During the processing and storage of Ganoderma lucidum spore powder polysaccharide products, prolonged light exposure should be avoided, and the dosage of sweeteners and alkaline additives should be controlled to ensure product quality.

Key words: broken Ganoderma lucidum spore powder, polysaccharide extraction, content, antioxidant, processing conditions, stability