Preparation of Steamed Chestnut with Extract of Polygonatum, Citrus reticulata and Crataegus pinnatifida, and the Antioxidant Activity of Its Polysaccharide on Serum of D-Galactose Induced Mice

Objective: To obtain easily digestible and antioxidant chestnut steamed products to promote the development and utilization of chestnut medicinal and edible functions. Method: Using extract solutions from Polygonatum, Citrusreticulata and Crataegus pinnatifida to steam and process chestnuts, total polysaccharide content and sensory evaluation as indicators. The quantities of three traditional Chinese medicine food additives, namely Polygonatum, Citrusreticulata, and Crataegus pinnatifida were optimized through single-factor experiments and orthogonal tests L9(34). The effects of chestnuts on the small intestine movement of normal mice before and after processing were observed using charcoal powder propulsion method. The mice were induced to produce oxidative stress by D-galactose and their serum was isolated. The content of catalase (CAT), hemeoxygenase-1 (HO-1), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and malondialdehyde (MDA) in each group of mouse serum was detected using enzyme-linked