Extraction and analysis of structural characterization and antioxidant activity of polysaccharides from Xiaobai apricots

Authors

CHEN Lin, Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu, Xinjiang 843100, China; Key Laboratory for Quality Testing of Musalais, Xinjiang Institute of Technology, Aksu, Xinjiang 843100, China
ABUDUREHEMAN Buhailiqiemu, Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu, Xinjiang 843100, China; Key Laboratory for Quality Testing of Musalais, Xinjiang Institute of Technology, Aksu, Xinjiang 843100, ChinaFollow
JIANG Luxi, Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu, Xinjiang 843100, China
TANG Rui, Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu, Xinjiang 843100, China; Key Laboratory for Quality Testing of Musalais, Xinjiang Institute of Technology, Aksu, Xinjiang 843100, China
ZHANG Jianlin, Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu, Xinjiang 843100, China; Key Laboratory for Quality Testing of Musalais, Xinjiang Institute of Technology, Aksu, Xinjiang 843100, China
GAO Zhihui, Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu, Xinjiang 843100, China

Corresponding Author(s)

布海丽且姆·阿卜杜热合曼(1987—), 女, 新疆理工学院教授, 博士。E-mail: buhalqam.a@163.com

Abstract

[Objective] To explore the extraction process and structural characterization of polysaccharides from Xiaobai apricots. [Methods] Xinjiang Xiaobai apricots are used as raw materials. The extraction process of Xiaobai apricot polysaccharides is optimized using response surface methodology (RSM). The structural properties of the polysaccharides are characterized by high-performance liquid chromatography (HPLC), Fourier transform infrared spectroscopy (FT-IR), differential refractometry, and scanning electron microscopy (SEM). The antioxidant activity is evaluated by measuring the scavenging abilities of DPPH radicals, ABTS+ radicals, and hydroxyl radicals. [Results] The optimal extraction conditions are determined as a solid-to-liquid ratio of 1∶40 (g/mL), extraction time of 6 h, and extraction temperature of 80 ℃, under which the polysaccharide yield is 7.75%. The polysaccharides are mainly composed of L-rhamnose (8.27%), D-galacturonic acid (41.81%), D-glucose (27.47%), D-galactose (9.25%), and L-arabinose (6.47%). The high content of D-galacturonic acid indicates that the Xiaobai apricot polysaccharides are mainly pectic polysaccharides. At a concentration of 0.6 mg/mL, the |scavenging rates for ABTS+, DPPH, and hydroxyl radicals are 73.00%, 64.10%, and 40.50%, respectively, showing strong antioxidant activity against ABTS+ radicals in vitro. [Conclusion] The Xiaobai apricot polysaccharides are composed of rhamnose, galacturonic acid, glucose, galactose, and arabinose, and possess a citrus pectin-like structure.

Publication Date

4-3-2026

First Page

152

Last Page

159

DOI

10.13652/j.spjx.1003.5788.2025.80512

Recommended Citation

Lin, CHEN; Buhailiqiemu, ABUDUREHEMAN; Luxi, JIANG; Rui, TANG; Jianlin, ZHANG; and Zhihui, GAO (2026) "Extraction and analysis of structural characterization and antioxidant activity of polysaccharides from Xiaobai apricots," Food and Machinery: Vol. 42: Iss. 2, Article 18.
DOI: 10.13652/j.spjx.1003.5788.2025.80512
Available at: https://www.ifoodmm.cn/journal/vol42/iss2/18

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