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Primary Studies on Polysaccharide Compositions from Flammulina velutipes

Qin XiaoMing

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Abstract

Abstrcat Primary isolation and purification of polysaccharide compositions of Flammulina velutipes was studied. Flammulina velutipes crude polysaccharide was extracted by hot water, deprived of proteins using trichloroacetic acid method and precipitated by ethanol, then the crude polysaccharide was isolated and purificated into three fractions——FVCP-A, FVCP-B and FVCP-C by DEAE-Cellulose column chromatography (B_2O_7~(4-)). The result of monosacharide composition analysis suggested that F. velutipes crude polysaccharides should be the mixed polysaccharides mainly containing glucan and other components.

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What this paper is about

Abstrcat Primary isolation and purification of polysaccharide compositions of Flammulina velutipes was studied. Flammulina velutipes crude polysaccharide was extracted by hot water, deprived of proteins using trichloroacetic acid method and precipitated by ethanol, then the crude polysaccharide was isolated and purificated into three fractions——FVCP-A, FVCP-B and FVCP-C by DEAE-Cellulose column chromatography (B_2O_7~(4-)). The result of monosacharide composition analysis suggested that F. velutipes crude polysaccharides should be the mixed polysaccharides mainly containing glucan and other components.

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Available abstract

Abstrcat Primary isolation and purification of polysaccharide compositions of Flammulina velutipes was studied. Flammulina velutipes crude polysaccharide was extracted by hot water, deprived of proteins using trichloroacetic acid method and precipitated by ethanol, then the crude polysaccharide was isolated and purificated into three fractions——FVCP-A, FVCP-B and FVCP-C by DEAE-Cellulose column chromatography (B_2O_7~(4-)). The result of monosacharide composition analysis suggested that F. velutipes crude polysaccharides should be the mixed polysaccharides mainly containing glucan and other components.

Key concepts: Flammulina, Polysaccharide, Chemistry, Cellulose, Glucan, Trichloroacetic acid, Chromatography, Food science

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