Structure-activity relationship of antioxidant polysaccharides from Huangshui based on the HPLC fingerprint combined with chemometrics methods
Jiaying Huo, Ziyan Wu, Hu Zhao, Weizheng Sun, Jihong Wu, Mingquan Huang, Jinglin Zhang, Zhenhua Wang, Baoguo Sun
Abstract
The relationship between the HPLC fingerprints of Huangshui polysaccharides (HSPs) and their antioxidant activities in vitro was explored by chemometrics method for the first time. The DPPH radical and ABTS radical cation scavenging abilities and reducing power of HSPs were all diverse, those were eluted by 0.2 mol/L NaCl solution and 0.05 mol/L NaCl solution possessed stronger antioxidant activities than those eluted by water. The excellent MLRA models for the relationship between monosaccharide composition and antioxidant activity of HSPs with the determination coefficient ranging from 0.607 to 0.697 were constructed, indicating that monosaccharide composition was closely related to the antioxidant activities of HSPs. Additionally, the purity, protein contents, and molecular weights (Mws) of HSPs also significantly affected their antioxidant activities. These results will provide a new insight in the complex study on the structure-activity relationship of polysaccharides, and be conducive to high-value-use of Huangshui (HS).