The hot water method conditions of extracting oligosaccharides from asparagus are: extraction temperature: 80°C, extraction time: 90min, solid-liquid ratio: 1:20, ethanol final concentration: 80%, ethanol precipitation time: 8h and extraction times: 2. Different auxiliary treatments were tested to enhance the extraction ratio and it was improved from 3.842% to 9.638% after microwave freeze-thawing. Comparing of oligosaccharides contents between purple asparagus and green asparagus in different parts, the results showed that the oligosaccharides content in purple asparagus is about 3.5 times as that in green asparagus, and the oligosaccharides content of peel is higher than that of pulp in both asparagus. Different purification tests showed that combined action of papain and Sevag obtained a better effect.

The purpose of this study to establish the optimum ultrasound-assisted extraction (UAE) parameters of Polysaccharides from Agaricus bisporus mycelia (PABM). Single factor experiment was employed to determine the preliminary range of the extraction parameters including liquid-solid ratio, ultrasonic time, extraction temperature, and ultrasonic power. Then, an orthogonal experiment design was employed to determine the best extraction parameters of PABM. the results showed that the optimal UAE parameters of PABM was liquid-solid ratio of 40 ml/g, ultrasonic time of 70 min, extraction temperature of 55°C, and ultrasonic power of 660 W.