Effects of Nine-steam-nine-bask on the Monosaccharide Composition and Antioxidant Activities of <i>Polygonatum sibiricum</i> Polysaccharide

WU Fengpeng; LI Qinying; WU Yanchao; LI Huijing

doi:10.13386/j.issn1002-0306.2020030160

Volume 42 Issue 2

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(2): 42-46. > DOI: 10.13386/j.issn1002-0306.2020030160

WU Fengpeng, LI Qinying, WU Yanchao, LI Huijing. Effects of Nine-steam-nine-bask on the Monosaccharide Composition and Antioxidant Activities of Polygonatum sibiricum Polysaccharide[J]. Science and Technology of Food Industry, 2021, 42(2): 42-46. DOI: 10.13386/j.issn1002-0306.2020030160

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Effects of Nine-steam-nine-bask on the Monosaccharide Composition and Antioxidant Activities of Polygonatum sibiricum Polysaccharide

1. School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China;
2. Weihai Institute of Marine Biomedical Industrial Technology, Weihai 264400, China

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Received Date: March 12, 2020
Available Online: January 20, 2021

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Abstract

Abstract

The content changes of polysaccharide in Polygonatum sibiricum wre studied after nine-steam-nine-bask processing. Using 1-Phenyl-3-Methyl-5-Pyrazolone(PMP)as the pre-column derivatization reagent,the monosaccharide composition of Polygonatum polysaccharide was determined by High Performance Liquid Chromatography(HPLC). Subsequently,the in vitro antioxidant activity of Polygonatum sibiricum polysaccharides(PSP)was conducted. It was found that the content of unsteamed PSP was 14.36%. Along with the increase of steaming times,the content of PSP gradually decreased and became stable,remaining at about 4%. Based on the monosaccharide composition analysis,PSP were found to be mainly composed of mannose,glucose,galactose and arabinose,and the percentage ratio of the four monosaccharides without steaming were 52.47%,36.84%,7.32%,3.37% respectively. With the increase of steaming times,the content of mannose decreased,while the contents of galactose and arabinose relatively increased. Interestingly,the content of glucose firstly decreased and then increased. PSP had a certain antioxidant activity,which was significantly increased after nine-steam-nine-bask processing. Although the nine-steam-nine-bask processing caused the loss of some PSP,the isomerization of certain PSP took place under the high humidity and high temperature conditions to result in new monosaccharide composition.

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