海鲜菇多糖铁(Ⅲ)螯合物的制备工艺及其抗氧化活性
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摘要
以海鲜菇多糖和氯化铁为底物,以螯合率为指标,探讨螯合时间、HMP与Fe(Ⅲ)的质量比、Fe(Ⅲ)初始质量浓度、p H对螯合率的影响,通过响应面法优化确定海鲜菇多糖铁(Ⅲ)螯合物(Fe(Ⅲ)-HMP)的制备工艺,通过红外光谱及扫描电镜对HMP和Fe(Ⅲ)-HMP结构进行初步表征,并对HMP和Fe (Ⅲ)-HMP的抗氧化性进行研究。结果表明:Fe(Ⅲ)-HMP制备工艺为:螯合时间为5.5 h, HMP与Fe(Ⅲ)的质量比4.5︰1, Fe(Ⅲ)初始质量浓度为5.2 mg/mL,p H为2.1,在该优化条件下,螯合率达到86.69%。红外光谱分析及扫描电镜分析表明铁离子成功与HMP螯合, HMP与Fe(Ⅲ)-HMP表面形貌结构有差异。与HMP相比, Fe(Ⅲ)-HMP抗氧化性能有所提高。
Haitian mushroom polysaccharides(HMP) and ferric chloride were used as substrates. Chelation rate was selected as the index, effect of chelation time, the mass ratio of HMP to iron(Ⅲ), initial mass concentration of iron(Ⅲ) and pH on chelation rate was investigated was investigated by single factor test. Preparation technology of Hypsizygus marmoreus polysaccharides-iron(Ⅲ) chelate(Fe(Ⅲ)-HMP) was optimized by response surface methodology. The preliminary structure characterization of HMP and Fe(Ⅲ)-HMP was performed by infrared spectroscopy and scanning electron microscopy. The antioxidant activities of HMP and Fe(Ⅲ)-HMP were also studied. The results showed that the optimum preparation technology of Fe(Ⅲ)-HMP was as follows: chelation time was 5.5 h, the mass ratio of HMP to iron(Ⅲ) was 4.5︰1(mg/mg), initial mass concentration of iron(Ⅲ) was 5.2 mg/mL and pH was 2.1. Under the optimum conditions, chelate rate was 86.69%. Infrared spectroscopy and scanning electron microscopy analysis showed that iron ions successfully combined with HMP, and the surface structure of HMP and Fe(Ⅲ)-HMP was different. Compared with HMP, the antioxidant activities of Fe(Ⅲ)-HMP enhanced in a degree.
Haitian mushroom polysaccharides(HMP) and ferric chloride were used as substrates. Chelation rate was selected as the index, effect of chelation time, the mass ratio of HMP to iron(Ⅲ), initial mass concentration of iron(Ⅲ) and pH on chelation rate was investigated was investigated by single factor test. Preparation technology of Hypsizygus marmoreus polysaccharides-iron(Ⅲ) chelate(Fe(Ⅲ)-HMP) was optimized by response surface methodology. The preliminary structure characterization of HMP and Fe(Ⅲ)-HMP was performed by infrared spectroscopy and scanning electron microscopy. The antioxidant activities of HMP and Fe(Ⅲ)-HMP were also studied. The results showed that the optimum preparation technology of Fe(Ⅲ)-HMP was as follows: chelation time was 5.5 h, the mass ratio of HMP to iron(Ⅲ) was 4.5︰1(mg/mg), initial mass concentration of iron(Ⅲ) was 5.2 mg/mL and pH was 2.1. Under the optimum conditions, chelate rate was 86.69%. Infrared spectroscopy and scanning electron microscopy analysis showed that iron ions successfully combined with HMP, and the surface structure of HMP and Fe(Ⅲ)-HMP was different. Compared with HMP, the antioxidant activities of Fe(Ⅲ)-HMP enhanced in a degree.
引文
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[3]李玉贤,裴晓红.大枣多糖铁(Ⅲ)配合物的合成及一般性质研究[J].中成药,2006,28(5):707-709.
[4]李玉贤,游志恒,褚意新.百合多糖铁复合物的合成及其铁含量的测定[J].中国实验方剂学杂志,2010,16(17):47-49.
[5]李琳,李稳宏,雒羽,等.二色补血草多糖铁(Ⅲ)配合物的制备及理化性质研究[J].食品科学,2012,33(16):54-58.
[6]黄家锟,蒋开年,王凤娟,等.红景天多糖铁的合成及抗缺铁性贫血作用的研究[J].林产化学与工业,2009,29(3):58-62.
[7]董亚茹,王瑶,赵立艳,等.金针菇多糖分离纯化及多糖铁复合物的制备[J].食品科技,2017,42(1):208-214.
[8]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.
[9]吴光杰,李玉萍,龙瑚,等.马齿苋多糖铁合成及其理化性质研究[J].食品科技,2012,37(9):250-252.
[10]肖雄,彭梅,杨娟.土党参多糖铁配合物的制备及其理化性质[J].食品科学,2015,36(17):13-16.
[11]王丽,罗红霞,李淑荣,等.海鲜菇氨基酸组成分析及营养评价[J].食品工业科技,2016,37(21):338-341.
[12]包鸿慧,侯风蒙,周睿,等.真姬菇多糖HMP的分子特性及抗癌免疫活性[J].食品科技,2013,38(6):205-209.
[13]刘春甫,程琰蕾,刘书宏,等.真姬菇菌糠多糖抗HBV和细胞增殖能力的研究[J].中国病原生物学杂志,2017,12(6):523-527.
[14]聂莹,李淑,英丁洋,等.真姬菇子实体多糖结构特性及抗氧化活性研究[J].中国食品学报,2016,16(11):55-61.
[15]王耕.真姬菇液体培养条件的优化及多糖提取与分析[D].福州:福建农林大学,2009.
[16]李淑荣,王丽,唐选民,等.响应面法优化海鲜菇中多糖提取工艺[J].食品工业科技,2018,39(1):172-176.
[17]覃逸明.微波法提取真姬菇多糖工艺研究[J].中成药,2009,31(7):1134-1136.
[18]贺江,向球,蔡翠玲,等.真姬菇多糖超声波辅助提取工艺及抗氧化活性研究[J].江苏农业科学,2014,42(4):232-234.
[19]李顺峰,刘兴华,张丽华,等.真姬菇子实体多糖的提取工艺优化[J].农业工程学报,2008,24(2):281-284.
[20]周浩.真姬菇多糖的提取和组分研究[J].安徽农业科学,2009,37(30):14879-14880.
[21]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.
[22]马利华,秦卫东,陈学红,等.金针菇多糖-Fe(Ⅱ)螯合物的制备及抗氧化活性[J].食品科学,2010,31(20):202-207.
[23]李珺,钟耀广,刘长江.香菇多糖的纯化及电镜分析[J].山西农业科学,2010,38(3):6-9.