金针菇多糖螯合钙的制备工艺研究
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摘要
金针菇多糖具有重要生物活性,为了提高其综合利用价值,研究以金针菇干粉提取的金针菇多糖为原料,探讨金针菇多糖与氯化钙溶液的最佳螯合工艺,制备出具营养强化功能的金针菇多糖螯合钙产品。通过单因素试验和正交试验,以多糖和钙离子的螯合率为考察指标,研究了螯合时间、氯化钙溶液初始质量浓度、金针菇多糖与氯化钙溶液的质量比、溶液pH和螯合温度等因素对金针菇多糖螯合效果的影响,确定最佳螯合工艺,并分析了多糖螯合钙前后的结构及抗氧化活性变化。结果表明:金针菇多糖螯合钙最佳工艺条件为氯化钙初始质量浓度5.0mg/m L,金针菇多糖与氯化钙的质量比8:1,p H5,螯合时间5 h,所得螯合率达最高78.30%;红外光谱分析表明金针菇多糖中-OH与Ca离子发生配位作用生成稳定螯合物;且金针菇多糖与钙离子螯合物抗氧化性优于未螯合的金针菇多糖。
The Flammulina velutipes polysaccharide(FVP) has important biological activity. In order to improve its comprehensive utilization value, the present study aimed at investigating the optimal conditions for the chelating reaction between calcium and FVP that extracted from dried Flammulina velutipes powder. The chelates could somehow develop a new type of product to promote the nutritional value. The effects of chelating conditions like chelation time, initial concentration of calcium chloride solution, proportion of FVP to calcium chloride solution, pH value and chelation temperature were explored through single factor experiments and orthogonal test with chelation degree as index. The changes of the chemical structure and antioxidant activity of the obtained FVP-Ca chelates were also analyzed. The results showed that the maximum chelating degree(78.30%) was achieved when the optimized preparation conditions for FVP-Ca were obtained as initial concentration of calcium solution 5.0 mg/mL, the proportion of FVP to calcium 8:1, the chelation time 5 h and pH of calcium solution 5.0. Moreover, The FVP-Ca complex formation was proved by IR spectrum. The antioxidant activity evaluation indicated that the abilities of FVP to scavenge hydroxyl were all improved after the chelation with calcium.
The Flammulina velutipes polysaccharide(FVP) has important biological activity. In order to improve its comprehensive utilization value, the present study aimed at investigating the optimal conditions for the chelating reaction between calcium and FVP that extracted from dried Flammulina velutipes powder. The chelates could somehow develop a new type of product to promote the nutritional value. The effects of chelating conditions like chelation time, initial concentration of calcium chloride solution, proportion of FVP to calcium chloride solution, pH value and chelation temperature were explored through single factor experiments and orthogonal test with chelation degree as index. The changes of the chemical structure and antioxidant activity of the obtained FVP-Ca chelates were also analyzed. The results showed that the maximum chelating degree(78.30%) was achieved when the optimized preparation conditions for FVP-Ca were obtained as initial concentration of calcium solution 5.0 mg/mL, the proportion of FVP to calcium 8:1, the chelation time 5 h and pH of calcium solution 5.0. Moreover, The FVP-Ca complex formation was proved by IR spectrum. The antioxidant activity evaluation indicated that the abilities of FVP to scavenge hydroxyl were all improved after the chelation with calcium.
引文
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[2] Wang Y Q,Bao L,Yang X L,et al. Bioactive sesquiterpenoids from the solid culture of the ediblemushroom Flammulina velutipes growing on cooked rice[J]. Food Chemistry,2012,132(3):1346-1353
[3] Wu D M, Duan W Q,Liu Y,et al. Anti-inflammatory effect of the polysaccharides of golden needle mushroom in burned rats[J]. Int J Biol Macromol,2010,46(1):100-103
[4] Debon S J J,Tester R F. In vitro binding of calcium,iron and zinc by non-starch polysaccharides[J]. Food Chemistry,2001,73(4):401-410
[5]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,2010,20:202-207
[6] Qin C, Huang K, Xu H. Isolation and characterization of a novel polysaccharide from the mucus of the loach, Misgurnus anguillicaudatus[J]. Carbohydrate Polymers,2002,49(3):367-371
[7] Scott T A, Melvin E H. Determination of Dextran with Anthrone[J]. Analytical Chemistry,1953,25(11):1656-1661
[8] Jung W, Kim S. Calcium-binding peptide derived from pepsinolytic hydrolysates of hoki(Johnius belengerii)frame[J]. European Food Research and Technology,2007,224(6):763-767
[9] Li X C. Solvent effects and improvements in the deoxyribose degradation assay for hydroxyl radicalscavenging[J]. Food Chemistry,2013,141(3):2083-2088
[10]杨,邓尚贵,秦小明.低值鱼蛋白多肽-钙螯合物的制备和抗氧化、抗菌活性研究[J].食品科学,2008,(01):202-206
[11]胡振珠,杨贤庆,马海霞,等.罗非鱼骨粉制备氨基酸螯合钙及其抗氧化性研究[J].食品科学,2010,20:141-145
[12]杨媛,潘道东,曾小群,等.嗜酸乳杆菌胞壁肽聚糖的提取及结构分析[J].中国食品学报,2014,(05):202-208
[13]孙延芳,李子昂,梁宗锁,等.食用菌多糖及其红外光谱分析[J].黑龙江农业科学,2011,(10):99-100