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Clitocybe maxima (Gartn. ex Mey. Fr.) Quél. is a favorable edible fungi species. The proportion of its stipe is about 45% of entire fruit biomass, which is a low value defined byproduct. To increase its value added utilization, three extraction methods (as hot water, microwave-assisted and complex-enzyme-hydrolysis-assist) were conducted. The extraction effect on the polysaccharide of Clitocybe maxima stipe was compared and the processing conditions in extraction were optimized. The content of polysaccharide was determined with Phenol Sulfuric Acid Method. With three methods, the extraction yield and the polysaccharide amount were different greatly, which were 5.86 and 40.23% for hot water extraction, 9.4 and 52.62% for microware-assist extraction, 10.26 and 53.13% for complex-enzyme-hydrolysis extraction, respectively. Results indicated that the complex-enzyme-hydrolysis-assist extraction was the optimal approach used for extracting polysaccharide from Clitocybe maxima stipe. It showed with the advantages in high efficiency, energy and running time saving.

Dptimization of polyphenols extraction from plum (Prunus salicina Lindl.) was evaluated using response surface methodology. The Box-Behnken experimental results showed the optimal conditions involved an extraction temperature of 59 °C, a sonication time of 47 min, and an ethanol concentration of 61% respectively. The maximum extraction yield of total polyphenols was 44.74 mg gallic acid equivalents per gram of dried plum at optimal conditions. Polyphenol extracts exhibited stronger antioxidant activities than V c by evaluating of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activity. Furthermore, polyphenol extracts (IC 50 = 179 g/mL) showed obvious inhibitory effects on xanthine oxidase. These findings suggest that polyphenol extracts from P. salicina can be potentially used as natural antioxidant and xanthine oxidase inhibitory agents.Keywords: Prunus salicina Lindl.; polyphenols; response surface methodology; antioxidant activities; xanthine oxidase inhibitory.Practical Application: P. salicina polyphenols can be potentially used as natural antioxidant and xanthine oxidase inhibitor.

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Blanching liquid from processing of Stropharia rugoso-annulata fruits were traditionally discarded as bio-waste although it contains certain amount of soluble nutrients. The discarding may result not only in environment pollution but also in loss of valuable mushroom nutrients. In this study, spray drying technique was applied to process the liquid; and the processing factors were optimized with Response Surface Methodology. The results showed that the factors on Inlet Air Temperature, Atomization Pressure and Total Soluble Solid Content were for 172°C, 920 bar and 15%, respectively, with the best spray drying efficiency for 60.26%. The products were estimated for the proper storage conditions based on the free radical scavenging activity for •OH. The results indicated that the storage temperature, lights and packaging are important for the products in maintaining their scavenging activity and the proper conditions to preserve the spray drying powder lasted for 60 days were at 0°C, no lights and with packaged. It is suggested that spray drying technique may play effectively for processing of any mushroom blanching liquid and the darkness and dryness are crucial for the drying powder preservation.