采用酶解法制备西伯利亚白刺果实多糖（NSP-C），经大孔吸附树脂进行纯化。经气相色谱、液相色谱、红外光谱、扫描电镜-X射线能谱、X-射线粉末衍射、刚果红染色法、热分析、高碘酸氧化及Smith降解等方法进行结构初探。通过测定持水性、持油性、乳化性、乳化稳定性及自由基清除能力评价NSP-C功能特性。NSP-C由摩尔比为1:1:0.73:2.04:3.75的鼠李糖、阿拉伯糖、甘露糖、葡萄糖及半乳糖组成，分子量为5.07 ku。NSP-C显出典型的红外吸收峰，具有三螺旋结构，呈现无定形结构，且具有较好的热稳定性。NSP-C具有较好的持水/油性，分别为2.87 g/g和5.97 g/g，碱性条件下显出较好的乳化性（64.41 m2/g）。NSP-C清除1,1-二苯基-2-苦基肼及羟自由基的半抑制浓度分别为0.209和0.149 mg/mL，具有较强的自由基清除能力。综上所述，西伯利亚白刺果实多糖具有较好的功能特性及抗氧化活性，实验结果可为西伯利亚白刺资源的综合利用提供科学依据。

The polysaccharides from Nitraria sibirica Pall (NSP-C) fruit was prepared by enzymatic hydrolysis and purified using macroporous adsorption resin. The structure was preliminarily examined by gas-chromatography, liquid chromatography, infrared spectroscopy, scanning electron microscopy-energy dispersive X-ray spectroscopy, X-ray powder diffraction, Congo red staining, thermal analysis, periodate oxidation and the Smith degradation method; The functional properties of NSP-C were evaluated through measuring water- holding capacity, oil-holding capacity, emulsifying ability, emulsion-stabilizing ability, and free radical scavenging ability. NSP-C was composed of rhamnose, arabinose, mannose, glucose and galactose in a molar ratio of 1:1:0.73:2.04:3.75, and had a molecular weight of 5.07 ku. NSP-C had typical polysaccharide infrared absorption peaks, a triple helical structure and an amorphous structure, good thermal stability. NSP-C had good water-/oil-capacity (2.87 g/g and 5.97 g/g, respectively), and showed good emulsifying capacity under alkaline conditions (64.41 m2/g). The half maximal inhibitory concentrations of NSP-C against 2,2-diphenyl-1-picrylhydrazyl and hydroxyl free radicals were 0.209 and 0.149 mg/mL, respectively, indicating strong free radical scavenging ability. In summary, the NSP-C from the fruit of Nitraria sibirica has good functional properties and antioxidant activity, the experimental results can provide a scientific basis for the comprehensive utilization of Nitraria sibirica resources.

新疆农业大学高层次人才科研培育项目（2522GCCRC）