Study on physicochemical properties of polysaccharides and glycosides from Rehmannia glutinosa under different processing conditions

Authors

  • Yahui Jia Department of Traditional Chinese Medicine, Henan Agricultural University, Zhengzhou 450002, Henan Province, China
  • Chunnan Wen Department of Traditional Chinese Medicine, Henan Agricultural University, Zhengzhou 450002, Henan Province, China
  • Miao Liu Department of Traditional Chinese Medicine, Henan Agricultural University, Zhengzhou 450002, Henan Province, China
  • Yuan Ruan Department of Traditional Chinese Medicine, Henan Agricultural University, Zhengzhou 450002, Henan Province, China
  • Yanyan Qian Department of Traditional Chinese Medicine, Henan Agricultural University, Zhengzhou 450002, Henan Province, China
  • Bingji Ma Department of Traditional Chinese Medicine, Henan Agricultural University, Zhengzhou 450002, Henan Province, China
  • Li Wang Department of Traditional Chinese Medicine, Henan Agricultural University, Zhengzhou 450002, Henan Province, China
Ariticle ID: 168
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DOI:

https://doi.org/10.18686/fnc.v2i2.168

Keywords:

Rehmannia glutinosa; high-pressure processing process; polysaccharides; glycosides

Abstract

AIM: The physicochemical properties of polysaccharides and changes in the glycoside composition under different processing conditions of Rehmannia glutinosa were studied. METHODS: High-pressure processing temperature, processing time, processing frequency, and thickness of fresh Rehmannia glutinosa slices were taken as factors, and the contents of polysaccharides, catalpol, and rehmannioside D were taken as evaluation indexes. The physicochemical properties and the inhibition of α-glucosidase were characterized via ion chromatography, Fourier transform infrared spectroscopy, and environmental scanning electron microscopy. RESULTS: The parameter values for the highest polysaccharide content were as follows: processing temperature of 110 ℃, processing time of 4 h, processing frequency of 2 times, and slice thickness of 1.0–1.5 cm. The parameter values for the highest α-glucosidase inhibition rate were as follows: processing temperature of 120 ℃ and processing time of 2 h. The surface morphology of polysaccharides from Rehmannia glutinosa showed irregular fragments, and glucose and galactose were dominant. The α-glucosidase inhibitory activity of polysaccharides from processed Rehmannia glutinosa reached 60% at a low concentration of 0.05 mg/mL.

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Published

2024-05-15

How to Cite

Jia, Y., Wen, C., Liu, M., Ruan, Y., Qian, Y., Ma, B., & Wang, L. (2024). Study on physicochemical properties of polysaccharides and glycosides from Rehmannia glutinosa under different processing conditions. Food Nutrition Chemistry, 2(2), 168. https://doi.org/10.18686/fnc.v2i2.168

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Original Research Article