现代食品2024,Vol.30Issue(21) :86-92.DOI:10.16736/j.cnki.cn41-1434/ts.2024.21.021

废菌棒多糖铁(Ⅲ)配合物的制备、结构表征及其抗氧化活性研究

Preparation,Structural Characterization and Antioxidant Activity of Polysaccharide Iron(Ⅲ)Complex from Waste Fungus Sticks

苏婷 段凯月 吴俊清 柳素真 吴雅雯 陈秀兰
现代食品2024,Vol.30Issue(21) :86-92.DOI:10.16736/j.cnki.cn41-1434/ts.2024.21.021

废菌棒多糖铁(Ⅲ)配合物的制备、结构表征及其抗氧化活性研究

Preparation,Structural Characterization and Antioxidant Activity of Polysaccharide Iron(Ⅲ)Complex from Waste Fungus Sticks

苏婷 1段凯月 1吴俊清 1柳素真 1吴雅雯 1陈秀兰1
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作者信息

  • 1. 庆元县食品药品农产品检验检测中心,浙江 丽水 323800
  • 折叠

摘要

本文采用单因素试验和响应面法优化废菌棒多糖铁的制备工艺条件,采用红外光谱扫描电镜对废菌棒多糖和废菌棒多糖铁结构进行初步表征,并对废菌棒多糖和废菌棒多糖铁的抗氧化活性进行了研究.结果表明,在反应温度为50 ℃,氯化铁添加量为0.7 mL,pH值为9.0的条件下,废菌棒多糖铁的含铁率最高,为8.17%.废菌棒多糖铁的抗氧化活性明显比废菌棒多糖高.

Abstract

In this paper,single factor test and response surface method were used to optimize the preparation process conditions of polysaccharide iron from waste fungus sticks.The structure of polysaccharide and polysaccharide iron from waste fungus sticks was preliminarily characterized by infrared spectrum scanning electron microscopy,and the antioxidant activities of polysaccharide and polysaccharide iron from waste fungus sticks were studied.The results showed that when the reaction temperature was 50 ℃,the amount of ferric chloride was 0.7 mL,and the pH value was 9.0,the iron content of polysaccharide from waste fungus sticks was the highest(8.17%).The antioxidant activity of polysaccharide iron from waste fungus sticks was significantly higher than that from waste fungus sticks.

关键词

废菌棒/多糖铁配合物/响应面/抗氧化活性

Key words

waste fungus sticks/polysaccharide iron complex/response surface/antioxidant

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出版年

2024
现代食品
国家粮食储备局郑州科学研究设计院

现代食品

影响因子:0.169
ISSN:2096-5060
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