H2O2-VC降解对沙棘果皮渣多糖初级结构及体外抗氧化与降糖活性的影响

doi:10.7506/spkx1002-6630-20251223-193

食品科学 ›› 2026, Vol. 47 ›› Issue (11): 162-168.doi: 10.7506/spkx1002-6630-20251223-193

H2O2-VC降解对沙棘果皮渣多糖初级结构及体外抗氧化与降糖活性的影响

牟晓娟，曾琦琪，穆合塔尔・斯地克，刘宇恒，李凤鸣，吴同华，徐均，张军，包晓玮

（1.新疆农业大学食品科学与药学学院，新疆乌鲁木齐 830052；2.新疆农业大学动物科学学院，新疆乌鲁木齐 830052；3.新疆沙棘精深加工工程技术研究中心，新疆 ?阿图什 843500）

发布日期:2026-07-02
基金资助:
新疆维吾尔自治区重点研发任务专项（2024B02016）

Effect of H2O2-VC Degradation on the Primary Structure, in Vitro Antioxidant and Hypoglycemic Activities of Polysaccharides from Sea Buckthorn Peel Residue

MU Xiaojuan, ZENG Qiqi, Muhetaer・SIDIKE, LIU Yuheng, LI Fengming, WU Tonghua, XU Jun, ZHANG Jun, BAO Xiaowei

(1. College of Food Science and Pharmacy, Xinjiang Agricultural University, ürümqi 830052, China; 2. College of Animal Science, Xinjiang Agricultural University, ürümqi 830052, China;3. Xinjiang Sea Buckthorn Deep Processing Engineering Technology Research Center, Artux 843500, China)

Published:2026-07-02

摘要/Abstract

摘要： 本研究采用超声波辅助水提醇沉法制备沙棘果皮渣多糖（sea buckthorn residue polysaccharide，SBRP），通过过氧化氢-抗坏血酸（H2O2-VC）体系介导的自由基降解反应对其进行分子修饰得到沙棘果皮渣降解多糖，同时对降解前后多糖的初级结构、体外抗氧化及降糖活性进行研究。结果表明，降解后SBRP总糖含量升高，蛋白质含量显著降低，主要单糖组成及官能团未发生明显改变，扫描电镜显示降解后多糖形态发生改变；多糖降解后体外抗氧化及降糖活性效果得到明显提升，对1,1-二苯基-2-三硝基苯肼自由基半抑制浓度（half-maximal inhibitory concentration，IC50）值由0.37 mg/mL降低至0.13 mg/mL，对2,2′-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基IC50值由0.31 mg/mL降低至0.10 mg/mL，对α-淀粉酶IC50值由12.61 mg/mL降低至8.77 mg/mL，对α-葡萄糖苷酶IC50值由0.87 mg/mL下降至9.73 μg/mL。本研究可为SBRP的综合利用及在功能性食品开发应用方面提供理论支撑。

关键词: 多糖；降解；抗氧化；降糖活性

Abstract: This study employed ultrasonic-assisted water extraction followed by ethanol precipitation to prepare sea buckthorn residue polysaccharide (SBRP). Molecular modification of SBRP was performed via free radical degradation reaction mediated by the hydrogen peroxide-ascorbic acid (H2O2-VC) system, yielding degraded polysaccharides. The primary structure, in vitro antioxidant activities, and hypoglycemic activities of the native and degraded polysaccharides were investigated. The results indicated that after degradation, the total sugar content of SBRP increased, while the protein content decreased significantly. The major monosaccharide composition and functional groups remained largely unchanged. Scanning electron microscopy (SEM) revealed morphological changes in the degraded polysaccharides. The in vitro antioxidant and hypoglycemic activities of the polysaccharides significantly enhanced after degradation. The half-maximal inhibitory concentration (IC50) value for 1,1-diphenyl-2-picrylhydrazyl radical scavenging decreased from 0.37 to 0.13 mg/mL, and that for 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical scavenging decreased from 0.31 to 0.10 mg/mL. The IC50 value for α-amylase inhibition decreased from 12.61 to 8.77 mg/mL, and that for α-glucosidase inhibition from 0.87 to 9.73 μg/mL. This study provides theoretical support for the comprehensive utilization of SBRP and its application in the development of functional foods.

Key words: polysaccharides; degradation; antioxidant; hypoglycemic activity

中图分类号:

TS201.4

牟晓娟，曾琦琪，穆合塔尔・斯地克，刘宇恒，李凤鸣，吴同华，徐均，张军，包晓玮. H2O2-VC降解对沙棘果皮渣多糖初级结构及体外抗氧化与降糖活性的影响[J]. 食品科学, 2026, 47(11): 162-168 https://doi.org/10.7506/spkx1002-6630-20251223-193

MU Xiaojuan, ZENG Qiqi, Muhetaer・SIDIKE, LIU Yuheng, LI Fengming, WU Tonghua, XU Jun, ZHANG Jun, BAO Xiaowei. Effect of H2O2-VC Degradation on the Primary Structure, in Vitro Antioxidant and Hypoglycemic Activities of Polysaccharides from Sea Buckthorn Peel Residue[J]. FOOD SCIENCE, 2026, 47(11): 162-168 https://doi.org/10.7506/spkx1002-6630-20251223-193

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H2O2-VC降解对沙棘果皮渣多糖初级结构及体外抗氧化与降糖活性的影响

Effect of H2O2-VC Degradation on the Primary Structure, in Vitro Antioxidant and Hypoglycemic Activities of Polysaccharides from Sea Buckthorn Peel Residue

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