硒化天麻多糖的制备、结构表征及其抗氧化活性评价  

Preparation,Structure Characterization and Antioxidant Activity Evaluation of Selenized Gastrodia elata Polysaccharides

作　　者：温启华 陆逸昊 杨露芳 陈江旭 程永友 刘莹[1] 许粟 马风伟 WEN Qihua;LU Yihao;YANG Lufang;CHEN Jiangxu;CHENG Yongyou;LIU Ying;XU Su;MA Fengwei(College of Food Science and Engineering,Guiyang University,Guiyang 550005,China)

机构地区：[1]贵阳学院食品科学与工程学院,贵州贵阳550005

出　　处：《食品工业科技》2024年第3期18-30,共13页Science and Technology of Food Industry

基　　金：贵州省科技厅科技计划项目(黔科合平台人才-CXTD[2022]002);贵州省科技厅基础研究计划项目(黔科合基础[2019]1013号);贵州省教育厅(黔教技[2023]042);贵阳市科技局贵阳学院专项资金(GYU-KYZ[2018]01-16);贵阳学院博士科研启动经费项目(GYU-ZRD[2018]-022]);2021年贵阳学院硕士研究生科研基金项目(GYU-YJS[2021]-51)。

摘　　要：本文以天麻多糖(Gastrodia elata Blume polysaccharides,GEP)和亚硒酸钠为原料,以硒含量为指标,利用单因素实验和响应面试验优化硝酸-亚硒酸钠(HNO_(3)-Na_(2)SeO_(3))法制备硒化天麻多糖(Selenated Gastrodia elata polysaccharides,SeGEP)的工艺。采用紫外光谱、红外光谱、核磁共振、粒径和Zeta电位、刚果红试验、碘-碘化钾试验、扫描电镜等对GEP和SeGEP进行结构表征分析;并采用体外抗氧化活性试验研究硒化修饰对天麻多糖的活性影响。结果表明,硒化天麻多糖最佳制备工艺条件为:反应温度74℃、硝酸浓度0.041%、反应时间8.4 h,在此条件下SeGEP的硒含量为3891.05±10.86μg/g;结构表征结果显示天麻多糖被成功硒化修饰,硒化修饰后可使GEP粒径降低、Zeta电位的绝对值变大、多糖溶液的稳定性改善,同时发现GEP和SeGEP可能具备三股螺旋结构,且含有较长的侧链和支链结构;扫描电镜分析显示硒化修饰可改变GEP的微观形态。体外抗氧化活性实验表明,在浓度为10 mg/mL时,SeGEP对DPPH自由基清除率为98%±1.52%、最大铁还原力为0.99±0.24,在浓度为1 mg/mL时SeGEP对ABTS+自由基清除率为97.49%±1.16%,均比天麻多糖高,表明硒化修饰可提高天麻多糖抗氧化能力。本研究可为硒化天麻多糖相关的补硒制剂、功能食品开发提供理论基础。In this paper,the preparation of Selenized Gastrodia elata polysaccharides(SeGEP)was conducted through HNO_(3)-Na_(2)SeO_(3) method using GEP and sodium nitrite as the raw materials,and the modification conditions were optimized by single factor experiment combined with response surface method using selenium content as the index.Ultraviolet spectrum(UV),infrared spectrum(IR),nuclear magnetic resonance(NMR),particle size test,zeta potential test,Congo red test,iodine-potassium iodide test,and scanning electron microscope(SEM)techniques were carried out to explore the structure of GEP and SeGEP.Antioxidant tests were conducted to evaluate the effect of selenylation modification on GEP in vitro.The results showed that the optimum selenylation parameters were as follows:Reaction temperature 74℃,nitric acid concentration 0.041%,reaction time 8.4 h,and under the optimum conditions,the selenium content could be reached to 3891.05±10.86μg/g.Structural characterization analysis showed that SeGEP had been successfully accomplished,and SeGEP had reduced the particle size,increased the absolute value of Zeta potential and improved the stability in solution by comparing with GEP.It was also found that both GEP and SeGEP might possess triple helix with long side branched chain structures,whereas selenylation modification could change the micromorphology of GEP.The in vitro antioxidant results showed that the DPPH radical scavenging rate of SeGEP at 10 mg/mL was 98%±1.52%and the maximum iron reducing power was 0.99±0.24,and the ABTS+radical scavenging rate of SeGEP at 1 mg/mL was 97.49%±1.16%,respectively.SeGEP exhibited higher antioxidant activities than that of GEP,indicating that selenylation modification could improve the antioxidant ability of GEP.This study provided a theoretical basis for the development of selenium supplement and functional food related to selenized Gastrodia elata polysaccharides.

关 键 词：天麻多糖 硒化修饰 工艺优化 结构表征 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]