首页|微波辅助硒化葡聚糖的合成及其抗氧化活性分析

微波辅助硒化葡聚糖的合成及其抗氧化活性分析

扫码查看
原文链接
  • 万方数据
  • 维普
以葡聚糖和亚硒酸钠为原料,以硒含量为指标,利用单因素试验探究硝酸浓度、微波功率、反应温度、m(Na2SeO3)∶m(葡聚糖)、反应时间对硒化葡聚糖中硒含量的影响,并通过响应面法优化微波辅助硝酸-亚硒酸钠法合成硒化葡聚糖的制备工艺.使用紫外光谱、红外光谱对葡聚糖和硒化葡聚糖进行结构表征,并采用体外抗氧化活性试验研究硒化修饰对葡聚糖抗氧化活性的影响.结果表明,硒化葡聚糖最佳制备工艺条件为硝酸浓度0.5％、微波功率300 W、反应温度55 ℃.在此条件下,硒化葡聚糖的硒含量为4.385 mg/g,与预测值仅相差1.70％,表明模型准确可靠.紫外光谱、红外光谱结构表征结果显示葡聚糖被成功硒化修饰.体外抗氧化活性试验表明,在浓度为 10.0 mg/mL时,硒化葡聚糖的 1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基、羟自由基、超氧阴离子自由基、2,2-联氨-双-3-乙基苯并噻唑啉-6-磺酸(2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基的清除率均高于葡聚糖,说明硒化修饰可明显提高葡聚糖的抗氧化能力.该研究可为硒化葡聚糖相关的补硒制剂、功能食品开发提供理论依据.
Microwave-Assisted Synthesis of Glucan-Selenide and Analysis of Its Antioxidant Activity
Glucan and Na2SeO3 were used as raw materials,selenium content was used as index,and the effects of nitric acid,microwave power,reaction temperature,m(Na2SeO3)∶m(giucan)and reaction time on selenium content in selenide glucan were explored by single factor experiments.The response surface method was used to optimize the preparation of glucan-selenide by microwave assisted HNO3-Na2SeO3 method.The structures of glucan and glucan selenide were characterized by UV and IR spectra.The effect of selenium modification on the antioxidant activity of glucan was studied by in vitro antioxidant activity tests.The results showed that the optimal preparation conditions of glucan selenate were as follows:nitric acid concentration of 0.5％,microwave power of 300 W,reaction temperature of 55 ℃.Under these conditions,the selenium content of glucan selenate was 4.385 mg/g,which was only 1.70％different from the predicted value,indicating that the model was accurate and reliable.The results of UV and IR spectra structral characterization showed that glucan was successfully selenized.In vitro antioxidant activity test showed that at the concentration of 10.0 mg/mL,the scavenging rates of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical,hydroxyl free radical,superoxide anion free radical and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)cation radical of selenided glucan were higher than those of glucan.These results indicated that the selenium modification could significantly improved the antioxidant capacity of glucan.The study provides theoretical basis for the development of selenium supplements and functional foods related to selenided glucan.

glucanselenizationmicrowave assistedprocess optimizationantioxidant activity

王清、曹珍、刘涛、高歌、郑雪珂、涂剑秋、桑大席

展开 >

信阳农林学院食品科学与工程学院,河南信阳 464000

葡聚糖 硒化修饰 微波辅助 工艺优化 抗氧化活性

河南省科技攻关项目河南省高等学校重点科研项目河南省高等学校重点科研项目河南省高等学校重点科研项目信阳农林学院高水平科研孵化器建设基金项目信阳农林学院青年骨干教师培养项目(2022年度)

23210223007123B55000624B18001624B550016FCL202110

2024

食品科技
北京市粮食科学研究所

食品科技

CSTPCD北大核心
影响因子：0.622
ISSN：1005-9989
年,卷(期)：2024.49(8)