Preparation and Antioxidant Activity of Acetylated Mung Bean Peel Polysaccharides

Abstract

Mung bean peel polysaccharides are one of the main active components in mung bean peel. Acetylated mung bean peel polysaccharides were prepared by extracting and acetylating them, and characterized by infrared and ultraviolet methods to preliminarily understand the structural characteristics and activity of acetylated mung bean peel polysaccharides. Acetylation modification can improve the structure of polysaccharides, thereby causing changes in their properties. The product obtained after acetylation modification exhibited new characteristic absorption peaks at 1732 cm−1, and the scavenging ability of hydroxyl radicals was improved. Therefore, acetylation modification of mung bean peel polysaccharides could enhance the activity by improving the structure, which provided an experimental basis for the application of mung bean peel polysaccharides.

Polysaccharides from Radix Peucedani: Extraction, Structural Characterization and Antioxidant Activity

“…For example, a broad peak at 3360 cm −1 corresponds to O-H bond stretching, while strong absorption at 1625 cm −1 is indicative of C=O stretching. In addition, peaks at 1392 and 2944 cm −1 correspond to C-H bending and C-H stretching, respectively [32]. A band in the region of 1160-1070 cm −1 is indicative of C-O-C bonds, and absorption peaks in the region of 930-800 cm −1 are associated with a number of linked polysaccharide features such as the D-barellan glucose ring and a-type glycan bonds [33].…”