Sweet corn core polysaccharide iron complex(SCP)was synthesized by co-heating sweet corn core polysaccharide(SCP80)with ferric chloride,and the preparation process was optimized by response surface method on the basis of single-factor experiments.The SCP obtained was then characterized by SEM,XRD,TG,nano particle size and Zeta potential analyzer,UV-Vis,and FTIR for analyses on morphology and structure,and further evaluated for its antioxidant and hypoglycemic activities.The results showed that the optimal synthesis process of SCP from 50 mL SCP80 aqueous solution with a mass concentration of 1 g/L was as follows:reaction temperature 75 ℃,reaction time 64.6 min,pH=8.5,m(SCP80)∶m(trisodium citrate)=3.64∶1.Under these conditions,the mass fraction of iron in SCP was 27.89％±0.35％.Compared with SCP80,SCP exhibited a much smoother surface,an increment in particle size from 43.8 nm(SCP80)to 164.0 nm,better thermal stability,better hydroxyl radical scavenging ability and reduction ability,with the scavenging rate of hydroxyl radical of 57.51％when the mass concentration of SCP was 4.0 g/L.The semi-inhibitory concentration(IC50)of SCP for α-amylase was(1.20±0.11)g/L,and that for α-glucosidase was(0.92±0.07)g/L,indicating significantly superior hypoglycemic activity of SCP in comparison with thatofSCP80.
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