低温预处理联合冷冻浓缩制备红枣多糖的结构表征及降血糖活性分析

doi:10.7506/spkx1002-6630-20250428-244

食品科学 ›› 2025, Vol. 46 ›› Issue (20): 277-285.doi: 10.7506/spkx1002-6630-20250428-244

低温预处理联合冷冻浓缩制备红枣多糖的结构表征及降血糖活性分析

刘海瀛，毕金峰，刘格格，周沫，陈芹芹

（中国农业科学院农产品加工研究所，农业农村部农产品加工与贮藏重点实验室，北京 100193）

出版日期:2025-10-25 发布日期:2025-09-17
基金资助:
“十四五”国家重点研发计划重点专项（2023YFD2201303）

Structural Characterization and Hypoglycemic Activity of Jujube Polysaccharides Extracted by Low-Temperature Pretreatment Combined with Freeze Concentration

LIU Haiying, BI Jinfeng, LIU Gege, ZHOU Mo, CHEN Qinqin

(Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)

Online:2025-10-25 Published:2025-09-17

摘要/Abstract

摘要： 本研究以热水浸提法为对照，采用－20 ℃冻融-旋蒸浓缩法、－20 ℃冻融-冷冻浓缩法、－20 ℃低温恒温反应浴-冷冻浓缩法制备红枣多糖，系统探究了低温预处理联合冷冻浓缩对红枣多糖提取率及结构特征的影响，并基于酶活性抑制模型评估其体外降血糖活性。结果发现，相对于传统热水浸提法，低温处理提高了多糖中的—OH含量，且表现出较稳定的三螺旋结构。其中，－20 ℃冻融-冷冻浓缩法在多糖得率、总糖质量分数和体外降血糖方面有明显优势，与热水浸提法相比，红枣多糖得率提高了105.76%，总糖含量提高了25.29%，对α-葡萄糖苷酶抑制率的半抑制浓度（half maximal inhibitory concentration，IC50）降低了80.1%，对α-淀粉酶抑制率的IC50降低了73.4%。本研究可为红枣多糖的低温高效制备提供新方案，为天然降血糖产品的开发和应用提供理论依据。

关键词: 红枣多糖；冻融；低温恒温反应浴；冷冻浓缩；降血糖活性

Abstract: In this study, jujube polysaccharides were prepared by four different methods: hot water extraction, freeze-thaw pretreatment (–20 ℃) combined with rotary evaporation concentration (FR), freeze-thaw pretreatment (–20 ℃) combined with freeze concentration (FF), and cryogenic thermostatic reaction bath (–20 ℃) coupled with freeze concentration (CF). Our aim was to systematically explore the effect of low-temperature pretreatment combined with freeze concentration on the extraction efficiency, structural characteristics and in vitro hypoglycemic activity of jujube polysaccharides. Results revealed that cryogenic pretreatment significantly enhanced the hydroxyl (–OH) group content in polysaccharides and better maintained the triple-helix structure compared with traditional hot water extraction. Notably, FF was significantly advantageous in terms of polysaccharide yield, purity and in vitro hypoglycemic efficacy, increasing polysaccharide yield by 105.76%, elevating total sugar content by 25.29%, and reducing half maximal inhibitory concentration (IC50) values for α-glucosidase and α-amylase by 80.1% and 73.4%, respectively compared with traditional hot water extraction. This study provides a new approach for the efficient low-temperature preparation of jujube polysaccharides and offers a theoretical basis for the development and application of natural hypoglycemic products.

Key words: jujube polysaccharides; freeze-thaw; cryogenic thermostatic reaction bath; freeze concentration; hypoglycemic activity

中图分类号:

TS245.9

刘海瀛，毕金峰，刘格格，周沫，陈芹芹. 低温预处理联合冷冻浓缩制备红枣多糖的结构表征及降血糖活性分析[J]. 食品科学, 2025, 46(20): 277-285.

LIU Haiying, BI Jinfeng, LIU Gege, ZHOU Mo, CHEN Qinqin. Structural Characterization and Hypoglycemic Activity of Jujube Polysaccharides Extracted by Low-Temperature Pretreatment Combined with Freeze Concentration[J]. FOOD SCIENCE, 2025, 46(20): 277-285.

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低温预处理联合冷冻浓缩制备红枣多糖的结构表征及降血糖活性分析

Structural Characterization and Hypoglycemic Activity of Jujube Polysaccharides Extracted by Low-Temperature Pretreatment Combined with Freeze Concentration

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