食品科学 ›› 2020, Vol. 41 ›› Issue (6): 36-42.doi: 10.7506/spkx1002-6630-20190410-123

• 食品化学 • 上一篇    下一篇

平贝母多糖铁配合物的合成、结构特征及抗氧化活性

张曼,张宇,徐少博,赵宏,王宇亮,赵芷萌,孟繁玲   

  1. (1.黑龙江省新药创制与药效毒理评价重点实验室,佳木斯大学药学院,黑龙江 佳木斯 154007;2.黑龙江省第二医院,黑龙江 哈尔滨 150010)
  • 出版日期:2020-03-25 发布日期:2020-03-23
  • 基金资助:
    黑龙江省卫生健康委科研项目(2018-493);佳木斯市科技专项(2016-07); 中国博士后科学基金面上资助项目(2015M571454);黑龙江省科学基金青年项目(QC2018119); 黑龙江省博士后科研基金项目(LBH-Z14204);黑龙江省教育厅青年创新人才项目(UNPYSCT-2016095); 佳木斯大学青年创新人才培养计划项目(22Zq201501); 黑龙江省教育厅基本科研业务费基础研究项目(2017-KYYWF-0590)

Preparation, Structural Characteristics and Antioxidant Activity of Polysaccharide-Iron Complex from Fritillaria ussuriensis

ZHANG Man, ZHANG Yu, XU Shaobo, ZHAO Hong, WANG Yuliang, ZHAO Zhimeng, MENG Fanling   

  1. (1. Key Laboratory of New Drug Discovery and Efficacy Toxicology Evaluation, School of Pharmacy, Jiamusi University, Jiamusi 154007, China; 2. The Second Hospital of Heilongjiang Province, Harbin 150010, China)
  • Online:2020-03-25 Published:2020-03-23

摘要: 目的:以平贝母多糖为原料,制备平贝母多糖铁配合物,对其理化性质、结构特征以及抗氧化活性进行研究。方法:采用水提醇沉法提取平贝母多糖,对其结构进行化学修饰,得到平贝母多糖铁配合物。利用紫外-可见光谱、红外光谱、X-射线粉末衍射、扫描电镜、能谱、热重-差热分析等测定平贝母多糖和多糖铁配合物的理化性质和结构特征,在此基础上,通过清除1,1-二苯基-2-三硝基苯肼(1,1-dipheny1-2-picryl-hydrazyl,DPPH)自由基、超氧阴离子自由基和羟自由基的能力评估多糖的抗氧化效果。结果:平贝母多糖提取率为4.66%,表征手段证实了平贝母多糖铁配合物的成功合成,并且多糖与Fe3+络合后,未改变多糖结构的基本骨架,此外,多糖铁配合物结构稳定性更强,平贝母多糖铁配合物对DPPH自由基、超氧阴离子自由基、羟自由基有清除作用,并且均强于平贝母多糖,分别达到最大清除率为68.96%、57.28%、46.88%。结论:平贝母多糖经Fe3+修饰后,结构稳定性增加,可显著提高体外抗氧化活性。

关键词: 平贝母, 多糖, 铁配合物, 抗氧化, 化学结构

Abstract: Objective: To prepare polysaccharide-iron complex from the bulbs of Fritillaria ussuriensis, and to evaluate its physicochemical properties, structural characteristics and antioxidant activity. Methods: The structure of the polysaccharide extracted by water extraction and then alcohol precipitation was chemically modified to obtain its iron complex. Ultraviolet-visible spectroscopy, infrared spectroscopy, X-ray powder diffraction, scanning electron microscopy (SEM), and thermogravimetric-differential thermal analysis were used to determine the physicochemical properties, and structural characteristics of the polysaccharide and its iron complex. Moreover, their antioxidant activities were evaluated by 1,1-dipheny1-2-picryl-hydrazyl (DPPH), superoxide anion and hydroxyl radical scavenging assays. Results: The extraction yield of F. ussuriensis polysaccharide was 4.66%. The characterization confirmed the successful synthesis of polysaccharide-iron complex. The basic structure framework of the polysaccharide was not changed after complexation with Fe3+. In addition, the structural stability of polysaccharide-iron complex was stronger. The complex had stronger radical scavenging effects than the polysaccharide and the maximum scavenging rates were 68.96%, 57.28% and 46.88% for DPPH, superoxide anion and hydroxyl radicals, respectively. Conclusion: The structural stability of F. ussuriensis polysaccharide increased after being modified with Fe3+, leading to a significant increase in the antioxidant activity in vitro.

Key words: Fritillaria ussuriensis, polysaccharide, iron complex, antioxidant activity, chemical structure

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