FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (4): 227-232.doi: 10.7506/spkx1002-6630-20191015-133

• Component Analysis • Previous Articles     Next Articles

Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides

WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao   

  1. (School of Food Science and Pharmacy, Xinjiang Agricultural University, ürümqi 830052, China)
  • Online:2021-02-25 Published:2021-02-25

Abstract: Polysaccharides from the fruit of sea buckthorn (Hippophae rhamnoides) (SBP) were isolated and purified, and their monosaccharide composition, structural characteristics and antioxidant activities in vitro were analyzed. The crude polysaccharides, prepared by sequential water extraction, alcohol precipitation and protein removal by the Sevag method, were fractionated by DEAE-52 cellulose column chromatography into three fractions: neutral polysaccharide SBP-I and acidic polysaccharide SBP-II and SBP-III. The results of monosaccharide composition analysis showed that SBP-I was composed of arabinose, xylose, mannose, glucose and galactose with a molar ratio of 1.18:1:2.20:32.17:1.45, SBP-II was composed of xylose, mannose, glucose and galactose with a molar ratio of 1:0.28:1.02:0.20, and SBP-III was composed of xylose, glucose and galactose with a molar ratio of 1:2.15:0.28. Infrared spectroscopy showed that all of them had the characteristic absorption peaks of polysaccharides. Antioxidant tests in vitro showed that the crude polysaccharides and the three purified polysaccharides exhibited strong antioxidant activity in a concentration-dependent manner, ranked in decreasing order of antioxidant activity as follows: VC > SBP-III > SBP-II > SBP-I > crude polysaccharides.

Key words: Hippophae rhamnoides; polysaccharides; purification; antioxidant activity

CLC Number: