纳米单质硒贻贝粉的制备及其抗氧化活性的研究  

Preparation and antioxidant of nanoselenium mussel powder

作　　者：杨秀松[1] 李玉环[2] 黄海[3] 苏黎生 

机构地区：[1]国家食品药品监督管理总局高级研修学院,北京100073 [2]日照职业技术学院海洋工程学院,日照276826 [3]钦州学院食品工程学院,钦州535011

出　　处：《食品科技》2017年第6期234-238,共5页Food Science and Technology

基　　金：山东省科技计划项目(2013GGA11027)

摘　　要：以A_(410)、A_(490)和A_(410)/A_(490)为评价指标对贻贝复合提取物的纳米硒化工艺进行优化,得到纳米单质硒贻贝粉(Nanoselenium Mussel Powder,NSMP)。纳米硒化工艺确定为:体系中亚硒酸钠浓度为2mmol/L,样品浓度为1.2 mg/mL,Vc浓度为10 mmol/L,在60℃下反应3 h。NSMP抗氧化活性与未纳米硒化前相比显著升高,对DPPH自由基、超氧自由基、羟基自由基3种自由基清除的SC_(50)分别为0.24、0.28、0.38 mg/mL,比未纳米硒化前相比分别降低68.00%、74.07%和70.54%。其对脂质过氧化抑制的SC_(50)为0.60 mg/mL,与未纳米硒化前相比降低64.29%。NSMP有望成为新型无毒高效的抗氧化剂和补硒制剂。The conditions of preparation of nanoselenium mussel powder（NSMP） from mussel compound extracts were optimized based on the indicators of A（410）, A（490） and A（410）/A（490）. The parameters were determined as follows： Na2 SeO3 concentration 2 mmol/L, mussel compound extract concentration 1.2 mg/mL, Vc concentration 10 mmol/L, temperature 60 ℃, and reaction time 3 h. The antioxidant activity of NSMP was significantly higher than mussel compound extract. Its half scavenging rates（SC（50）） of DPPH radicals, superoxide radicals and hydroxyl radicals were 0.24, 0.28, 0.38 mg/mL, and decreased by 68.00%, 74.07% and 70.54% respectively compared with mussel compound extracts. Its SC（50） of lipid peroxidation was 0.60 mg/mL with 64.29% reduction. NSMP is expected to become a new non-toxic and efficient antioxidant and selenium nutritional supplement.

关 键 词：贻贝 纳米硒 抗氧化 制备 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]