Effect of stir-frying time during Angelica Sinensis Radix processing with wine on physicochemical, structure properties and bioactivities of polysaccharides

Abstract This study aims at presenting a comprehensive perusal on polysaccharides from Angelica Sinensis Radix (ASPs) processing with Chinese rice wine (18, 20, 22, 24 min at 120 °C) through investigating the structural characterizations, antioxidant activity, invigorating blood circulation activity, and inhibitory activity on alkaline phosphatase. The results of high-performance gel permeation chromatography (HPGPC) and scanning electron microscope (SEM) indicated that certain aggregation and disaggregation would happen owing to the wine processing. While they all had the typical fourier transform-infrared spectroscopy (FTIR) spectra characteristic of polysaccharides. Monosaccharide composition analysis combined with 1 H NMR spectroscopic analysis demonstrated that all samples are of the same monosaccharide composition, but the ratios and types were varied diversely. The structure differences mainly focused on the chemical compositions, the monosaccharide ratios, types, and apparent structure. Wine processing, especially stir-frying 20 min, caused higher antioxidant abilities, stronger inhibitory activities on thrombin and alkaline phosphatase. In conclusion, stir-frying 20 min was a good choice for the preparation of wine-processed A. Sinensis , for which polysaccharides owned the highest content of neutral sugar and GalA, as well as the best antioxidant and alkaline phosphatase inhibitory activity.