摘要
通过优化硒化白及多糖的制备工艺,探究是否获得较高抗氧化活性的硒化白及多糖。以白及多糖(Bletilla striata polysaccharide,BSP)为原料,亚硒酸钠(Na_(2)SeO_(3))为硒化剂,冰乙酸为催化剂对白及多糖进行硒化修饰制备硒化白及多糖(Selenized Bletilla striata polysaccharide,BSP-Se)。以硒含量为指标,利用单因素实验和响应面法对制备工艺进行优化。通过傅里叶红外光谱(Fourier transform infrared spectroscopy,FT-IR)确定白及多糖是否硒化成功,并通过测定DPPH自由基、ABTS^(+)自由基以及羟基自由基的清除能力综合评价硒化白及多糖的体外抗氧化活性。结果显示,在最佳工艺条件为Na_(2)SeO_(3)与BSP的质量比1.5、冰乙酸与BSP用量比3、反应时间6 h、反应温度80℃的条件下制备的BSP-Se硒含量最高,可达到7.831 mg/g。FT-IR分析显示硒与多糖通过Se-O-C和O-Se-O结合,表明白及多糖已被成功硒化;自由基清除能力分析显示BSP-Se对DPPH、ABTS^(+)和·OH自由基的IC_(50)值分别为2.875、4.431和0.314 mg/mL,显著低于BSP的IC_(50)值5.828、8.475和0.833 mg/mL(P<0.05),表明硒化修饰提高了BSP的抗氧化能力。因此,通过硒化修饰可以提高BSP的抗氧化能力,为进一步研究硒多糖作为新型抗氧化剂在食药领域、保健品领域、日化领域的应用提供一定的理论基础。
In this study,the preparation process of selenized Bletilla striata polysaccharides(BSP-Se)was optimized,to explore whether higher antioxidant activity preparation could be obtained.BSP-Se was prepared by using Bletilla striata polysaccharide(BSP)as the raw material,Na_(2)SeO_(3)as the selenifying agent,and acetic acid as the catalyst.Taking selenium content as an indicator,the preparation process was optimized using single factor experiments and response surface methodology.Fourier-transform infrared spectroscopy was used to determine whether BSP-Se was successfully prepared,and the antioxidant activity of BSP-Se in vitro was evaluated by measuring the scavenging ability of DPPH,ABTS^(+)and·OH free radicals.The results showed that the selenium content of BSP-Se prepared under the optimal process conditions of Na_(2)SeO_(3)to BSP mass ratio of 1.5,acetic acid to BSP dosage ratio of 3,reaction time of 6 hours,and reaction temperature of 80℃was the highest,reaching 7.831 mg/g.FT-IR analysis showed that selenium binds to BSP through Se-O-C and O-Se-O,indicating that the polysaccharides have been successfully selenified.The analysis of free radical scavenging ability showed that the IC_(50)values of BSP-Se for DPPH,ABTS^(+),and·OH free radicals were 2.875,4.431 and 0.314 mg/mL,respectively,which were significantly lower than the IC_(50)values of 5.828,8.475 and 0.833 mg/mL of BSP(P<0.05),indicating that selenization modification improved the antioxidant capacity of BSP.Therefore,the antioxidant activity of BSP can be improved by selenization modification,which provides a theoretical basis for further research on the application of selenium polysaccharides as a new antioxidant in the fields of foods and medicine,health care products and daily chemical.
作者
涂玲飞
李焱
张振
TU Lingfei;LI Yan;ZHANG Zhen(College of Pharmacy,Guizhou University,Guiyang 550025,China;Guizhou Academy of Testing and Analysis,Guiyang 550014,China)
出处
《食品工业科技》
CAS
北大核心
2024年第7期244-253,共10页
Science and Technology of Food Industry
基金
两种地理标志产品特征指标评价及应用研究(黔科院R字[2022]01号)。
关键词
白及多糖
硒化改性
响应面优化
制备工艺
抗氧化活性
Bletilla striata polysaccharide
selenide modification
response surface optimization
preparation process
antioxidant activity
