首页|甜玉米芯多糖铁配合物的工艺优化及体外活性

甜玉米芯多糖铁配合物的工艺优化及体外活性

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甜玉米芯多糖(SCP80)与三氯化铁共热合成了甜玉米芯多糖铁配合物(SCP),在单因素实验基础上,采用响应面法优化了 SCP制备工艺.通过SEM、XRD、TG、纳米粒度及Zeta电位分析仪、UV-Vis和FTIR对SCP进行了形貌和结构表征,并测定了其体外抗氧化及降糖活性.结果表明,50 mL质量浓度为1 g/L的SCP80水溶液合成SCP的最佳合成工艺为:反应温度75 ℃、反应时间64.6 min、pH=8.5、m(SCP80)∶m(柠檬酸三钠)=3.64∶1.在该条件下制备的SCP中铁质量分数为27.89％±0.35％.与SCP80相比,SCP表面更光滑,粒径从43.8 nm(SCP80)增至164.0 nm,具有更好的热稳定性,更好的清除羟基自由基能力和还原能力,质量浓度为4.0 g/L的SCP对羟基自由基的清除率为57.51％;SCP对α-淀粉酶半抑制浓度(IC50)为(1.20±0.11)g/L,对α-葡萄糖苷酶的IC50为(0.92±0.07)g/L,其体外降糖活性明显优于SCP80.
Process optimization and in vitro activity of sweet corn core polysaccharide iron complexes
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.

sweet corn core polysaccharide iron complexprocess optimizationstructural characterizationin vitro antioxidant activitiesin vitro hypoglycemia activitiesfood chemicals

王鑫、杨梦媛、修伟业、遇世友、王景阳、马永强

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哈尔滨商业大学食品工程学院黑龙江省谷物食品与谷物资源综合加工重点实验室,黑龙江哈尔滨 150028

甜玉米芯多糖铁配合物 工艺优化 结构表征 体外抗氧化性 体外降糖 食品化学品

中国烹饪协会全国餐饮职业教育教学指导委员会一般课题哈尔滨商业大学"青年创新人才"支持计划项目哈尔滨商业大学产业化项目

CYHZW-YB20230212019CX3122CZ16

2024

10.13550/j.jxhg.20230787

精细化工
大连化工研究院设计院 中国化工学会精细化工专业委员会 辽宁省化工研究院

精细化工

CSTPCD北大核心
影响因子：0.557
ISSN：1003-5214
年,卷(期)：2024.41(10)
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