Vol. 2 No. 2 (2024)

Published: 2024-05-15

Original Research Article

  • Open Access

    Article ID: 168

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

    by Yahui Jia, Chunnan Wen, Miao Liu, Yuan Ruan, Yanyan Qian, Bingji Ma, Li Wang
    Food Nutrition Chemistry, Vol.2, No.2, 2024;
    61 Views, 48 PDF Downloads

    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.