期刊
PROCESS BIOCHEMISTRY
卷 81, 期 -, 页码 188-196出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.procbio.2019.02.020
关键词
Angelica Sinensis Radix; Polysaccharides; Wine processing; Bioactivities
资金
- National standardization project of TCM [ZYBZH-Y-GS-11, ZYBZH-Y-SH-38]
- Science and Technology Program of China [2014FY111100]
- Special Fund for Research in the Public Interest [201507002-2]
- Major Projects of Science and Technology for Leading Enterprises [16YDLJSY00090]
This study aims at presenting a comprehensive perusal on polysaccharides from Angelica Sinensis Radix (ASPs) processing with Chinese rice wine (18, 20, 22, 24 min at 120 degrees C) through investigating the structural characterizations, antioxidant activity, invigorating blood circulation activity, and inhibitory activity on alkaline phosphatase. The results of high-performance gel permeation chromatography (HPGPC) and scanning electron microscope (SEM) indicated that certain aggregation and disaggregation would happen owing to the wine processing. While they all had the typical fourier transform-infrared spectroscopy (FTIR) spectra characteristic of polysaccharides. Monosaccharide composition analysis combined with H-1 NMR spectroscopic analysis demonstrated that all samples are of the same monosaccharide composition, but the ratios and types were varied diversely. The structure differences mainly focused on the chemical compositions, the monosaccharide ratios, types, and apparent structure. Wine processing, especially stir-frying 20 min, caused higher antioxidant abilities, stronger inhibitory activities on thrombin and alkaline phosphatase. In conclusion, stir-frying 20 min was a good choice for the preparation of wine-processed A. Sinensis, for which polysaccharides owned the highest content of neutral sugar and GalA, as well as the best antioxidant and alkaline phosphatase inhibitory activity.
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