魔芋葡甘露寡糖的干燥加热硒酸化及其产物的抗氧化性  

Selenization of Konjac Glucomannan Oligosaccharides by Dry Heating in the Presence of Selenite and Antioxidant Activity of Selenized Products

作　　者：和智坤[1,2] 赵改红[1] 李梦婷[1] 王晓燕[1] 李灿鹏[1] 

机构地区：[1]云南大学化学科学与工程学院,云南昆明650091 [2]丽江师范高等专科学校生命科学系,云南丽江674100

出　　处：《食品科学》2013年第5期5-9,共5页Food Science

基　　金：国家自然科学基金项目(31160334);云南省应用基础研究面上项目(2012FB112);云南省教育厅科学研究基金重大专项(ZD2009002)

摘　　要：在亚硒酸存在的条件下,采用干燥加热的方法对魔芋葡甘露寡糖(KOS)进行硒酸化;并用红外光谱、紫外光谱、X射线衍射等技术对硒化魔芋葡甘露寡糖(Se-KOS)进行表征,同时测定Se-KOS的抗氧化性。红外光谱实验结果表明:Se-KOS在890cm-1附近出现Se=O的吸收峰,证明硒已被成功接到KOS中。与KOS相比,Se-KOS的ABTS+.清除能力、DPPH自由基清除能力、还原能力和Fe2+螯合能力等体外抗氧化能力均有显著增强,证明硒酸化对提高KOS的抗氧化性来说是一种很有效的方法。In the present study,konjac-glucomannan oligosaccharides（KOS） were selenized by dry-heating in the presence of selenite,and selenized KOS（Se-KOS） were characterized by ultraviolet,infrared（IR） and X-ray diffraction spectroscopy.Furthermore,the in vitro antioxidant capacity of Se-KOS was evaluated.The IR spectrum of Se-KOS showed a strong band at 890 cm-1 attributed to Se=O,suggesting that selenium has been successfully conjugated with KOS.The DPPH radical scavenging activity,ABTS＋· scavenging activity,Fe2＋ chelating activity,and reducing power of Se-KOS were markedly enhanced due to selenization.Our results suggest that selenization is an efficient method for enhancing the antioxidant activity of KOS and thus may provide a new method for manufacturing organic Se and antioxidant.

关 键 词：魔芋葡甘露寡糖 干燥加热硒酸化 表征 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]