食品与发酵工业 >

2024 , Vol. 50 >Issue 17: 218 - 225

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037269

研究报告

白及多糖锌的结构表征及其抗氧化活性评价

  • 涂玲飞 ,
  • 陈迎丽 ,
  • 李焱 ,
  • 张振
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  • 1(贵州大学 药学院,贵州 贵阳,550000)
    2(贵州省检测技术研究中心,贵州 贵阳,550000)
    3(贵州省分析测试研究院,贵州 贵阳,550000)
第一作者：硕士研究生(李焱教授和张振教授为共同通信作者,E-mail:yanli@gzu.edu.cn;zhangzhen@gzata.com.cn)

收稿日期: 2023-09-05

  修回日期: 2023-10-13

  网络出版日期: 2024-10-10

基金资助

贵州科学院博士科研启动基金项目(黔科院R字[2022]01号);贵阳市科技计划项目(筑科合同[2023]6-3号)

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Structure characterization and antioxidant activity of Bletilla striata polysaccharide-zinc

  • TU Lingfei ,
  • CHEN Yingli ,
  • LI Yan ,
  • ZHANG Zhen
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  • 1(College of Pharmacy, Guizhou University, Guiyang 550000, China)
    2(Guizhou Testing Technology Research and Application Center, Guiyang 550000, China)
    3(Guizhou Academy of Testing and Analysis, Guiyang 550000, China)

Received date: 2023-09-05

  Revised date: 2023-10-13

  Online published: 2024-10-10

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摘要

该试验以白及多糖(Bletilla striata polysaccharide,BSP)和ZnSO4为原料制备白及多糖锌(Bletilla striata polysaccharide-zinc,BSP-Zn),对其进行结构表征,并考察其体外抗氧化活性。以BSP-Zn的复合率为指标,在单因素试验的基础上结合响应面法优化BSP-Zn的制备工艺,采用傅里叶变换红外光谱、X射线衍射、扫描电镜和热重分析对 BSP-Zn 进行结构表征,通过测定 DPPH自由基、ABTS阳离子自由基以及羟自由基的清除能力来综合评价BSP-Zn的体外抗氧化活性。结果显示,最佳工艺条件为BSP与锌的质量比25∶1、反应体系pH值为7.8、反应温度70 ℃,反应时间2 h,此条件下制备的BSP-Zn中锌含量为(27.96±0.84) mg/g。红外光谱以及扫描电镜结果表明,多糖中O—H、C—H、C—O—C和CO等官能团与Zn2+发生复合,X 射线衍射结果显示BSP和BSP-Zn均为无定型结构,热重分析结果显示,多糖与Zn2+结合提高了其自身的热稳定性。抗氧化实验结果显示,与BSP相比,BSP-Zn对各自由基的清除能力均有显著性增加,表明BSP与Zn2+结合,使BSP-Zn抗氧化活性增强。研究结果可为BSP的高效利用以及BSP-Zn功能性膳食补充剂的开发提供一定的理论基础。

关键词： 白及多糖; 白及多糖锌; 工艺优化; 结构表征; 抗氧化活性

本文引用格式

涂玲飞 , 陈迎丽 , 李焱 , 张振 . 白及多糖锌的结构表征及其抗氧化活性评价[J]. 食品与发酵工业, 2024 , 50(17) : 218 -225 . DOI: 10.13995/j.cnki.11-1802/ts.037269

Abstract

Bletilla striata polysaccharide-zinc complex was prepared using Bletilla striata polysaccharide and ZnSO4 as raw materials, characterized its structure, and investigated in vitro antioxidant activity.Taking the zinc composite rate in BSP-Zn as an indicator, the preparation process was optimized using single-factor experiments and response surface methodology.The structural characteristics of BSP-Zn were determined using a Fourier transform infrared spectrometer, X-ray diffractometer, scanning electron microscope, and thermogravimetric analyzer, and the antioxidant activity of BSP-Zn in vitro was evaluated by measuring the scavenging ability of DPPH free radicals, ABTS cationic radicals, and ·OH free radicals.Results showed that the content of zinc in BSP-Zn was (27.96±0.84) mg/g when the ratio of BSP to zinc mass was 25∶1, the reaction system pH was 7.8, the reaction temperature was 70 ℃, and the reaction time was 2 h.The FTIR and SEM analysis showed that the groups of O—H, C—H, C—O—C and CO in BSP composited with zinc ions, X-ray results showed that both BSP and BSP-Zn were amorphous structures, and thermogravimetric analysis showed that the combination of polysaccharide with zinc ion improved its thermal stability.The results of scavenging tests of DPPH free radicals, ABTS cationic radicals, and ·OH showed that BSP-Zn possessed stronger antioxidant capacity compared with BSP, which provides a theoretical basis for the efficient utilization of Bletilla striata polysaccharide and development of BSP-Zn functional dietary supplement.

Key words： Bletilla striata polysaccharide; Bletilla striata polysaccharide-zinc; process optimization; structure characterization; antioxidant activity

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