杏鲍菇多糖锌螯合物的制备工艺及其抗氧化活性
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摘要
以杏鲍菇为原料,通过水提法提取杏鲍菇多糖(Pleurotus eryngii polysaccharide,PEP),研究杏鲍菇多糖锌螯合物(Pleurotus eryngii polysaccharides-zinc(II)chelate,PEP-Zn)的制备工艺。以螯合率为指标,研究螯合时间、螯合温度和螯合pH值对螯合率的影响,进一步采用响应面试验设计对PEP-Zn的制备工艺进行优化,通过测定DPPH自由基、羟基自由基(·OH)和超氧阴离子自由基(O_2~-·)的清除能力,对PEP和PEP-Zn的抗氧化活性进行评价。结果表明:PEP-Zn最佳制备工艺条件为,螯合时间3.73 h,螯合温度58.5℃,螯合pH值为4.29,在该条件下,PEP-Zn螯合率可达64.3%。抗氧化活性结果表明:PEP-Zn与PEP相比,对·OH和O_2~-·的清除作用显著增强,对DPPH自由基的清除作用减弱。
Pleurotus eryngii was used as raw material.Pleurotus eryngii polysaccharides(PEP)was extracted by water.The preparation technology of Pleurotus eryngii polysaccharides-zinc(II)chelate(PEP-Zn)was investigated.Chelation rate was index,effect of chelating time,chelating temperature and chelating pH on the chelation rate was investigated.Response surface methodology was used to optimize the preparation technology of PEP-Zn.The antioxidant activies of PEP and PEP-Zn were evaluated by measuring scavenging abilitity of DPPH free radicals,hydroxyl radicals(·OH)and superoxide anion radicals(O_2~-·).The results showed that the optimal preparation technology of PEP-Zn was as follows:Chelating time was 3.73 h.Chelating temperature was 58.5℃.Chelating pH was 4.29.Under the optimal preparation technology,the chelation rate of PEP-Zn could reach 64.3%.The results of antioxidant activities showed that compared with PEP,the scavenging abilty of PEP-Zn against hydroxyl radicals and superoxide anion radicals enhanced,but the ability of scavenging DPPH free radicals weakened.
Pleurotus eryngii was used as raw material.Pleurotus eryngii polysaccharides(PEP)was extracted by water.The preparation technology of Pleurotus eryngii polysaccharides-zinc(II)chelate(PEP-Zn)was investigated.Chelation rate was index,effect of chelating time,chelating temperature and chelating pH on the chelation rate was investigated.Response surface methodology was used to optimize the preparation technology of PEP-Zn.The antioxidant activies of PEP and PEP-Zn were evaluated by measuring scavenging abilitity of DPPH free radicals,hydroxyl radicals(·OH)and superoxide anion radicals(O_2~-·).The results showed that the optimal preparation technology of PEP-Zn was as follows:Chelating time was 3.73 h.Chelating temperature was 58.5℃.Chelating pH was 4.29.Under the optimal preparation technology,the chelation rate of PEP-Zn could reach 64.3%.The results of antioxidant activities showed that compared with PEP,the scavenging abilty of PEP-Zn against hydroxyl radicals and superoxide anion radicals enhanced,but the ability of scavenging DPPH free radicals weakened.
引文
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[2]Simmer K,Lort-Phillips L,James C,et al.A double-blind trial of zinc supplementation in pregnancy[J].European Journal of Clinical Nutrition,1991,45(3):139-44
[3]王清霞,张忠诚,郑蕾.微量元素与冠心病[J].微量元素与健康研究,2004,21(5):56-57
[4]Barbara A,Bowman,Robert M R.现代营养学[M].北京:人民卫生出版社,2008
[5]常巧玲,孙建义.锌的生物学功能及有机锌的应用研究[J].中国动物保健,2005(9):46-48
[6]赵姝雯,夏宇,陈贵堂,等.金针菇多糖-Zn2+螯合物对L929肿瘤细胞的增殖抑制作用及其抗氧化活性[J].食品科学,2016,37(5):202-207
[7]贺菊萍,卢玲.金针菇多糖螯合微量元素锌的研究[J].食品工业科技,2011,32(12):301-303
[8]黄靖,邹烨,王未,等.肉苁蓉多糖锌的制备、表征及抗氧化活性[J].化学研究,2015,26(6):584-589
[9]何盟,汪振炯.蛹虫草基质多糖锌配合物的制备及体外抗氧化性研究[J].食品科技,2015,40(9):238-241
[10]李兴艳,张丙云,尚永彪.正交试验优化酵母多糖锌配合物的制备及其对尿素的吸附性能[J].食品科学,2013,34(14):57-62
[11]李志洲.猪苓多糖的提取及其锌配合物抗氧化性研究[J].食品研究与开发,2011,32(2):45-50
[12]张化朋.杏鲍菇多糖的结构表征及生物活性研究[D].西安:陕西师范大学,2013
[13]刘海英,范刘士博.杏鲍菇多糖对S180荷瘤小鼠的保护作用[J].食品科学,2015,36(3):198-201
[14]Yang Z Y,Xu J,Fu Q,et al.Antitumor activity of a polysaccharide from Pleurotus eryngii on mice bearing renal cancer[J].Carbohydrate Polymers,2013,95(2):615-620
[15]韩波,杨丽艳,张艳,等.微波辅助提取杏鲍菇多糖及降血糖作用的研究[J].吉林化工学院学报,2014,31(5):42-45
[16]许瑞,李凤英,崔蕊静,等.响应面法优化杏鲍菇多糖的提取及其抑菌活性[J].河北科技师范学院学报,2016,30(1):20-25
[17]吴龙月,陈瑶,向福,等.杏鲍菇多糖的酶法提取及其保湿和抗氧化活性评价[J].中国酿造,2017,36(5):161-165
[18]郑素玲,郭立英,范永山.杏鲍菇多糖对老龄小鼠抗疲劳能力的影响[J].食品科学,2010,31(7):269-271
[19]Xu D D,Wang H Y,Zheng W,et al.Charaterization and immunomodulatory activities of polysaccharide isolated from Pleurotus eryngii[J].International Journal of Biological Macromolecules,2016,92:30-36
[20]赖谱富,陈君琛,杨艺龙.超声波-内部沸腾法提取杏鲍菇多糖的工艺优化[J].核农学报2016,30(12):2382-2390
[21]王雅,苗敬芝,董玉玮.超声波协同复合酶法提取杏鲍菇多糖及抗氧化活性的研究[J].食品工业,2014,35(3):134-137
[22]揣东华,王洪杰,张胜抗,等.响应面法优化杏鲍菇多糖提取工艺[J].食品研究与开发,2018,39(7):47-51
[23]黄倩,岳田利,袁亚宏,等.响应面试验优化超声-真空提取杏鲍菇多糖工艺[J].食品科学,2015,36(16):77-82
[24]贾红倩,刘嵬,颜军,等.杏鲍菇多糖的分离纯化、乙酰化修饰及其抗氧化活性[J].食品工业科技,2018,39(3):39-43
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[27]李知敏,王伯初,周菁,等.植物多糖提取液的几种脱蛋白方法的比较分析[J].重庆大学学报(自然科学版),2004,27(8):57-59
[28]Giri A,Osako K,Okamoto A,et al.Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji[J].Food Research International,2011,44:317-325
[29]Capek P,Machova E,Turjan J.Scavenging and antioxidant activities of immunomodulating polysaccharides isolated from Salvia officinalis L.[J].International Journal of Biological Macromolecules,2009,44(1):75-80
[30]Sun L Q,Wang L,Li J,et al.Characterization and antioxidant activities of degraded polysaccharides from two marine Chrysophyta[J].Food Chemistry,2014,160(10):1-7
[31]姜峻,牟谦,陈嘉,等.孔石莼多糖铁复合物的合成及其性质研究[J].粮油食品科技,2013,21(6):62-65
[32]王元凤,金征宇,魏新林.茶多糖金属络合物的制备及清除自由基活性研究[J].天然产物研究与开发,2009(21):382-387
[33]吴新建,林素英,李荣华.槲皮素与3d-过渡金属二价离子的配位反应研究[J].福建师范大学学报:自然科学版,2007,23(6):68-71