In this study, a high-efficiency and non-pollution extraction procedure, ultrasound-assisted technique with deep eutectic solvents (DESs), was applied for extraction of polysaccharides from Morchella importuna (MIP-D). The results exhibited that the system of DES was: mole ratio between choline chloride and oxalic acid of 2:1, water content of 90% (v/v), and the optimal extraction parameters were as follows: extraction time of 31.2 min, extraction temperature of 62.1^°C, and the liquid–solid ratio of 32.5:1 (v/w). Under these extraction parameters, the extraction yield of MIP-D was 4.5 times higher than hot water extraction (HWE) method and had higher carbohydrate (85.27%) and sulfate contents (34.16%). Moreover, high-performance liquid chromatography (HPLC) and Fourier-transform IR (FTIR) spectrum analysis indicated that MIP-D was comprised of glucosamine, galactose, glucose, and mannose, with molar ratios of 0.39:1.88:3.82:3.91, which contained the pyranose ring skeleton. High-performance gel permeation chromatography (HPGPC) analysis revealed that MIP-D showed three fractions with molecular weights of 2.6 × 10⁶, 7.3 × 10⁴, and 3.7 × 10³ Da, which were lower than those of polysaccharides extracted by HWE. In-vitro tests proved that MIP-D possessed excellent antioxidant and inhibited α-amylase and α-glucosidase inhibitory activities. Therefore, DESs (choline chloride-oxalic acid) as a high-efficiency and non-pollution solvent alternative can be applied to the separation of bioactive polysaccharides from Morchella importuna (M. importuna).

To explore a scientific and reasonable cooking method for Clitocybe squamulosa, four cooking methods (boiling, steaming, microwaving, and frying) were applied to C. squamulosa, and the effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities in C. squamulosa were systematically investigated. The results showed that 54, 53, 61, 63, and 49 volatile flavor compounds were detected in raw, boiled, steamed, microwaved, and fried samples, respectively. Large differences in volatile flavor compounds between the four cooking and raw samples were determined by using relative odor activity values (ROAV) and principal component analysis (PCA). In addition, steaming and microwaving could protect the nutrients of C. squamulosa, reduce losses during the cooking process and improve the color of cooked products compared to boiling and frying cooking methods. Meanwhile, cooking treatment exerted different effects on the antioxidant activity of C. squamulosa, and the antioxidant activity of C. squamulosa was the highest after microwave cooking treatment. This research can provide a theoretical basis for the cooking, processing and utilization of C. squamulosa and other wild edible fungi.