玉米皮多糖硫酸酯化工艺优化及抗氧化活性研究  

Optimization of the Sulfation Techniques of Corn Fiber Polysaccharide and Antioxidant Activity

作　　者：李馥邑 王文侠[1] 徐伟丽[2] 张慧君[1] 张显斌[1] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院黑龙江省普通高校农产品加工重点实验室,齐齐哈尔161006 [2]哈尔滨工业大学食品科学与工程学院,哈尔滨150090

出　　处：《中国粮油学报》2014年第11期104-107,112,共5页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省自然科学基金(B201115);黑龙江省科技厅攻关项目(GC10B402);哈尔滨工业大学科研创新基金(HIT.NSRIF.2012081)

摘　　要：采用氯磺酸-吡啶法制备硫酸酯化玉米皮多糖(SAPCP)。以取代度为指标,采用单因素及正交试验对制备SAPCP的硫酸酯化条件进行优化;采用邻二氮菲-Fe2+氧化法研究SAPCP对羟基自由基的清除作用。试验结果表明,最佳硫酸酯化条件为:酯化试剂比例(氯磺酸∶吡啶)1∶3,酯化试剂∶多糖溶液(体积比)4∶4,反应温度70℃,反应时间3 h。在此条件下,SAPCP取代度达到2.85。硫酸酯化玉米皮多糖对羟基自由基的清除作用比未酯化前玉米皮多糖(APCP)有明显的提高。Sulfated corn fiber polysaccharides extracted by alkaline peroxide （SAPCP） have been prepared by chlorosulfonic acid -pyridine method. The sulfated techniques through single factor and orthogonal experiment have been optimized according to the degree of substitution, and the scavenging effects of sulfated polysaccharide on the hy- droxy free radical were determined by phenanthroline - Fe2＋ method. The results showed the optimums as follows： the esterification reagent proportion （ chlorosulfonic acid： pyridine） 1：3 ; esterification reagent： polysaccharide solution 4：4 （ volume ratio）, reaction temperature 70 ℃, and the reaction time 3 h. On the condition, the degree of substitu- tion of SAPCP reached to 2.85. The scavenging effects of sulfated polysaccharides on the hydroxyl free radicals were improved significantly compared with untreated ones.

关 键 词：玉米皮多糖 硫酸化修饰 抗氧化活性 

分 类 号：TS209[轻工技术与工程—食品科学]