为探究荠皮多糖在食品领域的应用潜力，利用X射线衍射光谱分析、热重分析、Zeta电位分析、乌氏粘度测定法、红外光谱法等方法研究纯化的荸荠皮多糖WVP-1和WVP-2的结晶性、稳定性、粘度等理化特性，并结合细胞抗氧化实验和AAPH诱导的红细胞溶血实验评估两种多糖的抗氧化活性。结果表明，WVP-1和WVP-2的结晶区域较少，主要以无定型态存在，玻璃化温度分别为61.30和69.50 ℃，热分解温度分别为290.50和308.50 ℃，Zeta电位分别为9.60和-18.50 mV，特性粘度分别为5.33×10-3和3.80×10-2 mL/mg，果胶类多糖WVP-2的酯化度为15.00%。此外，在62.5~1000 μg/mL浓度范围内，WVP-1和WVP-2能有效抑制AAPH诱发HepG2细胞内活性氧水平升高，也能有效保护红细胞免受AAPH攻击发生氧化溶血。综上所述，WVP-2比WVP-1具有更好的稳定性、粘度和和抗氧化活性，并且WVP-2属于低酯果胶，可作为食品添加剂和功能活性成分应用于食品领域。

To explore the application potential of polysaccharides from the peels of Chinese water chestnut (Eleocharis dulcis) in the food field, X-ray diffraction spectroscopy, thermogravimetric analysis, Zeta potential analysis, ubbelohde viscosity measurement method, infrared spectroscopy were used to investigate the physical and chemical properties of purified polysaccharides, WVP-1and WVP-2, including crystallizability, stability and viscosity; the cell antioxidant assay and AAPH-induced erythrocyte hemolysis assay were used to evaluate the antioxidant activity of WVP-1 and WVP-2. The results showed that WVP-1 and WVP-2 had few crystalline regions and existed mainly in amorphous form; the glass transition temperatures of WVP-1 and WVP-2 were 61.30 and 69.50 ℃; their thermal decomposition temperatures were 290.50 and 308.50 ℃; the zeta potential values were 9.60 and -18.50 mV; the intrinsic viscosities were 5.33×10-3 and 3.80×10-2 mL/mg; the degree of esterification of the pectin polysaccharide, WVP-2 was 15.00%. In addition, in the concentration range of 62.5~1000 μg/mL, WVP-1 and WVP-2 could effectively inhibit the increase in the level of ROS induced by AAPH in HepG2 cells, and also protected effectively erythrocytes against AAPH attack and oxidative hemolysis. In summary, WVP-2 has better stability, viscosity and antioxidant activity than WVP-1, and WVP-2 is a pectin with low esterification degree, which can be used in the food field as a food additive and functional active ingredient.

中国博士后科学基金资助项目（2019M662931）