Effects of Different Drying Methods on Antioxidant Activity of Polysaccharides from Antler Mushroom

In this study, three polysaccharides (AMP-H, AMP-V and AMP-F) were obtained from polysaccharides of  Antler Mushroom (AMP) by hot air drying, vacuum drying and freeze drying, respectively. The chemical composition and antioxidant capacity of AMP-H, AMP-V and AMP-F were investigated. The results showed that the AMP was an acidic polysaccharide containing a small amount of protein. The drying method did not affect the monosaccharide type, but changed the composition ratio of monosaccharide and the content of uronic acid. The content of uronic acid in AMP-H was lower significantly than that in AMP-V and AMP-F (p<0.05). Antioxidant studies showed that AMP-H, AMP-V and AMP-F had strong scavenging ability against hydroxyl radical, superoxide anion radical and DPPH radical. Within a certain concentration range, antioxidant capacity of AMP-H, AMP-V and AMP-F was positively correlated with the mass concentration. The drying method had different effects on the antioxidant capacity of AMP. Compared with AMP-H and AMP-V, AMP-F had the strongest antioxidant activity. Based on the above results, freeze drying is the best drying method suitable for AMP preparation among the three tested methods.