@article {10.3844/ajbbsp.2021.312.319, article_type = {journal}, title = {Effects of Different Drying Methods on Antioxidant Activity of Polysaccharides from Antler Mushroom}, author = {Xu, Bing and Dai, Yi and Xu, Shiyu and Liu, Jianjun and Hu, Botao and Ding, Xiao and Wu , Xinyi and Chen, Yiyong}, volume = {17}, number = {3}, year = {2021}, month = {Jul}, pages = {312-319}, doi = {10.3844/ajbbsp.2021.312.319}, url = {https://thescipub.com/abstract/ajbbsp.2021.312.319}, abstract = {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}, journal = {American Journal of Biochemistry and Biotechnology}, publisher = {Science Publications} }