To investigate the effects of drying methods on the physicochemical properties and antioxidant activities of Siraitia grosvenorii polysaccharides (SGPs), in this paper, F-SGP, H-SGP, V-SGP, and M-SGP were obtained by water extraction-alcohol precipitation method from fresh, hot air-dried, vacuum-dried, and microwave-dried fruits of S.grosvenorii, respectively.The physicochemical properties of the SGPs, including monosaccharide composition, molecular weight, and microstructure, were analyzed by HPLC, ultraviolet spectroscopy, fourier transform infrared spectroscopy, nuclear magnetic resonance, scanning electron microscope, and Congo red assays, and their antioxidant activities were evaluated through free radical scavenging assays.The results showed that the four SGPs were HG-type pectin polysaccharides with a low degree of methyl esterification, and were composed of the same monosaccharides, including mannose (Man), rhamnose (Rha), glucuronic acid (GluA), galacturonic acid (GalA), glucose (Glu), galactose (Gal), and arabinose (Ara), but with significant difference in the monosaccharide ratio, molecular weight distribution, and microstructure.Among these, the H-SGP exhibited the higher yield, but lower uronic acid content, as well as the strongest scavenging abilities for DPPH free radical, ABTS cation radical, and hydroxyl radical with EC50 values of 1.19, 1.95, and 0.43 mg/mL, respectively.These data indicated that the drying method significantly affected the structure and antioxidant activity of SGPs, and provided scientific basis for the dry process and potential application of SG in functional product.
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