桑黄多孔菌（Sanghuangporous vaninii）是一种宝贵的饮食补充剂和药用成分，含有丰富的具有促进健康作用的生物活性多糖。本研究首次采用三相分配法（TPP）、TPP前酶处理（E-TPP）、TPP前超声波处理（U-TPP）和TPP前酶处理后超声波处理（E/U-TPP）方法，从桑黄多孔菌孢子中提取了四种多糖（SVSPs-C、SVSPs-E、SVSPs-U和SVSPs-E/U），并比较了它们的物理化学特性和体外药理功能。结果显示，四种基于TPP的提取方法对多糖的提取率、化学性质、单糖组成和分子量（Mw）均有显著影响。具体而言，通过E/U-TPP提取的SVSPs-E/U显示出最高的提取率（25.40%）、碳水化合物含量（88.50%）和最低的蛋白质含量（0.86%）。四种SVSPs具有高分子量（183.8-329.1 kDa）和低分子量（23.0-156.4 kDa）的组分，主要由半乳糖、葡萄糖和甘露糖组成，含量不同。体外生物活性测定结果显示，SVSPs-E/U具有比SVSPs-C、SVSPs-E和SVSPs-U更强的抗氧化、降血糖、降尿酸、免疫刺激和抗肿瘤活性。因此，我们的研究结果为从桑黄多孔菌孢子中提取生物活性多糖提供了高效和有希望的提取技术，而SVSPs有望应用于功能食品、药物和化妆品领域。版权©2023 Elsevier B.V.发表。

Sanghuangporous vaninii, as a valuable dietary supplement and medicinal ingredient, contains abundant bioactive polysaccharides that have health-promoting effects. In the present study, four polysaccharides (SVSPs-C, SVSPs-E, SVSPs-U, and SVSPs-E/U) were extracted for the first time from S. vaninii spores by three-phase partitioning (TPP), enzyme pretreatment before TPP (E-TPP), ultrasonic pretreatment before TPP (U-TPP), and enzyme pretreatment followed by ultrasonic before TPP (E/U-TPP) methods, respectively. Their physicochemical characteristics and in vitro pharmacological functions were determined and compared. Results showed that four TPP-based extraction methods had remarkable impacts on the extraction yield, chemical properties, monosaccharide compositions, and molecular weights (Mw) of SVSPs. Specifically, SVSPs-E/U obtained by E/U-TPP showed the highest extraction yield (25.40 %), carbohydrate content (88.50 %), and the lowest protein content (0.86 %). The four SVSPs had high-Mw (183.8-329.1 kDa) and low-Mw (23.0-156.4 kDa) fractions and mainly consisted of galactose, glucose, and mannose with different contents. In vitro bioactivities assays indicated that SVSPs-E/U possessed stronger antioxidant, hypoglycemic, hypouricemic, immunostimulatory, and antitumor activities than those of SVSPs-C, SVSPs-E, and SVSPs-U. Therefore, our results provide an efficient and promising extraction technique for bioactive polysaccharides from S. vaninii spores, as well as SVSPs had the potential to be applied in functional food, pharmaceutical, and cosmetics fields.Copyright © 2023. Published by Elsevier B.V.