响应面法优化茭白多糖硫酸化工艺及其抗氧化活性分析
Optimization of Sulfation Process of Zizania latifolia Polysaccharide by Response Surface and Its Antioxidant Activity Analysis
马笑笑 1王兵 1刘会平 1张欣 1张慧慧 1李灿 1刘盈1
作者信息
- 1. 天津科技大学食品科学与工程学院,天津 300457
- 折叠
摘要
为提高茭白多糖抗氧化活性,对茭白多糖进行硫酸化修饰,并探索其最佳修饰条件.以茭白为原料,利用水提醇沉法提取并纯化一种新型水溶性多糖,采用三氧化硫-吡啶法,以甲酰胺为溶剂,对多糖进行硫酸改性,以硫酸根取代度(DS)为指标,利用响应面法对茭白多糖进行硫酸改性条件优化,同时通过体外自由基清除率实验对比改性前后体外抗氧化活性.结果表明:采用响应面法辅助茭白多糖硫酸化修饰条件优化得到最佳反应条件为多糖样品 100 mg,酯化时间 4 h,酯化温度 70℃,三氧化硫-吡啶复合物添加量 2.6 g,得到最佳DS为 1.79;热重分析显示茭白多糖在 46.38℃时失重最快,失重率为 16.48%;硫酸化茭白多糖在 65.04℃时失重最快,失重率为2.92%.在体外抗氧化实验中,茭白多糖对于DPPH·、·OH以及ABTS+·清除能力的IC50 值分别为 3.49、3.28和 12.70 mg/mL;硫酸化茭白多糖为 0.39、1.00和 1.82 mg/mL;阳性对照(VC)为 0.069、0.17和 0.077 mg/mL.综上表明,硫酸化修饰能提高茭白多糖的热稳定性;同时一定程度上增强其自由基清除能力.
Abstract
In order to improve the antioxidant activity of Zizania latifolia polysaccharides,sulfate it and explore the optimum modification conditions.Polysaccharides was extracted by water extraction and alcohol precipitation method from Zizania latifolia,then it was separated and purified to obtain a new type of water-soluble polysaccharide.Using formamide as solvent,polysaccharides were sulfated by sulfur trioxide-pyridine method.The degree of substitution(DS)was set as the examination index,the optimal sulfonation conditions were selected by response surface method.Through the free radical scavenging rate trial in vitro,compared with natural polysaccharides,to explore the changes of antioxidant activity of sulfated polysaccharides in vitro.The results showed that the optimum reaction conditions obtained as polysaccharide 100 mg,time 4 h,temperature 70℃,sulfur trioxide-pyridine complex 2.6 g.The optimum DS was 1.79.Thermogravimetric analysis showed that the fastest weight loss rate of Zizania latifolia polysaccharides was 16.48%at 46.38℃,and the sulfated polysaccharides was 2.92%at 65.04℃.In the antioxidant test in vitro,the IC50 of free radical scavenging ability of Zizania latifolia polysaccharides to DPPH·,·OH and ABTS+·were 3.49,3.28 and 12.70 mg/mL respectively.The sulfated polysaccharides of Zizania latifolia polysaccharides were 0.39,1.00 and 1.82 mg/mL respectively,and the positive control(VC)was 0.069,0.17 and 0.077 mg/mL respectively.In summary,sulfation modification can enhance the thermal stability of Zizania latifolia polysaccharides and enhance its free radical scavenging ability to some extent.
关键词
茭白/多糖/硫酸化/响应面优化/抗氧化活性Key words
Zizania latifolia/polysaccharide/sulfated/response surface methodology/antioxidant activity引用本文复制引用
基金项目
国家自然科学基金(31801568)
天津市自然科学基金(21YDTPJC00060)
出版年
2024
国家科技期刊平台
NSTL
万方数据