Characterization of seselopsis tianschanica schischk polysaccharide (STSP) and its application in developing a functional fermented beverage with highland barle

This study aimed to isolate and characterize <i>Seselopsis Tianschanica Schischk Polysaccharide</i> (<i>STSP)</i>, a natural functional ingredient, and to develop a compound fermented beverage of nutritional and health combining <i>STSP</i> with highland barley. Firstly, the <i>STSP</i> was isolated and characterized with ultrasound-assisted enzymatic method and chromatography, and analyzed the structural features of polysaccharide <i>STSP</i>-1. Then, a compounded fermented beverage integrating Tibet <i>STSP</i> and highland barley was created, with technology and flavor substances studied. Five kinds of organic acids, 18 kinds of amino acids, and 57 kinds of volatile flavor compounds were determined by GC-MS and HPLC, and quantified significantly enhancing the overall flavor profile of the compound drink-fermented. Moreover, it exhibited higher hydroxyl radical scavenging capacity (IC₅₀ value was 42.68 μL) compared to conventional highland barley drink. This research is expected to provide a theoretical foundation for the utilization of <i>STSP</i> in the functional food industry and other industries.