Polysaccharides of Chinese bayberry pomace wine: Structural characteristics, antioxidant activity and influence on the bayberry wine  

作　　者：Yanyun Zhu Jimin Lv Ye Gu Yake He Jianchu Chen Zengqun Zhou Xingqian Ye 

机构地区：[1]College of Biosystems Engineering and Food Science,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment,Zhejiang Key Laboratory for Agro-Food Processing,Zhejiang Engineering Laboratory of Food Technology and Equipment,Zhejiang University,Hangzhou,310058,People's Republic of China [2]Ningbo Research Institute,Zhejiang University,Ningbo,315100,People's Republic of China [3]Zhejiang Juxianzhuang Beverage Co.,Ltd,People's Republic of China

出　　处：《Food Bioscience》2022年第6期502-512,共11页食品生物科学（英文）

基　　金：supported by the National Key Research and Development Program of China(2017YFD0400704).

摘　　要：Fermenting Chinese bayberry pomace into bayberry wine can make full use of bayberry resources and increase the economic benefits. Polysaccharide is one of the important macromolecular active substances in bayberry wine. The structure characteristics and antioxidant activities of polysaccharides in Chinese bayberry pomace wine and its influence on the bayberry wine quality were studied in this paper. The result presented that P1 and P2 had similar FT-IR spectral peaks and UV spectra, but were very different in microstructure. The Mws of P1 were 2910 kDa (19.5%) and 384.3 kDa (80.5%), and the Mws of P2 were 3564 kDa (14.6%), 463.3 kDa (60.8%) and 86.25 kDa (24.5%). The monosaccharide components of P1 and P2 both include rhamnose, arabinose, galactose, glucose, mannose, galacturonic acid and glucuronic acid. The result indicated that P1 and P2 had antioxidant capacity. There was no significant difference in antioxidant capacity between P1 and P2. With the increase of polysaccharide concentration, the antioxidant ability of P1 and P2 to scavenge DPPH radicals, ABTS + radicals and ferric reducing antioxidant power were enhanced. Both P1 and P2 showed inhibitory ability against HepG2 cells, and the antiproliferative rates increased with the increase of concentration and treatment time. Polysaccharides had effects on the quality of bayberry pomace wine and could improve the color of bayberry pomace wine.

关 键 词：Chinese bayberry Pomace wine POLYSACCHARIDE Characteristics Antioxidant capacity Color 

分 类 号：TS262[轻工技术与工程—发酵工程]