食品科学 ›› 2019, Vol. 40 ›› Issue (13): 68-73.doi: 10.7506/spkx1002-6630-20180704-058

• 基础研究 • 上一篇    下一篇

硒化魔芋葡甘寡糖的合成及其抗氧化活性

刘启顺,陈 玮,巩凤芹,谭海东,尹 恒   

  1. 1.中国科学院大连化学物理研究所天然产物与糖工程组,辽宁 大连 116023;2.大连海洋大学海洋科技与环境学院,辽宁 大连 116023
  • 出版日期:2019-07-15 发布日期:2019-07-23
  • 基金资助:
    陕西省重点研发计划项目(2017TSCXL-NY-02-05);农业部富硒产品开发与质量控制重点实验室/富硒食品开发国家地方联合工程实验室开放课题(Se-2018A02);“十三五”国家重点研发计划重点专项(2017YFD0200902)

Synthesis and Antioxidant Activity of Selenium-Containing Konjac Oligo-glucomannan

LIU Qishun, CHEN Wei, GONG Fengqin, TAN Haidong, YIN Heng   

  1. 1. Natural Products and Glyco-biotechnology Group, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China; 2. College of Marine and Environmental Sciences, Dalian Ocean University, Dalian 116023, China
  • Online:2019-07-15 Published:2019-07-23

摘要: 为获得高硒含量的葡甘寡糖,以天然魔芋葡甘聚糖经酶解制备的魔芋葡甘寡糖为原料,合成硒化魔芋葡甘寡糖,采用傅里叶变换红外光谱和核磁共振波谱对其结构进行表征,采用电感耦合等离子体质谱法检测其硒含量;利用体外抗氧化实验研究其抗氧化活性。结果表明:合成的硒化魔芋葡甘寡糖为葡甘寡糖亚硒酸酯,硒含量达5.9 g/kg,远高于富硒土壤种植魔芋提取的天然多糖;硒化魔芋葡甘寡糖对羟自由基具有很好的清除作用,可作为理想的抗氧化有机硒食品原料。

关键词: 硒化魔芋葡甘寡糖, 结构表征, 抗氧化活性, 羟自由基

Abstract: In order to obtain selenium-enriched oligo-glucomannan, selenium-containing konjac oligo-glucomannan was synthesized from konjac oligo-glucomannan, which was prepared by enzymatic hydrolysis of natural konjac glucomannan. The structure of the synthetic product was determined using infrared spectroscopy and nuclear magnetic resonance spectroscopy. The selenium content was measured using inductively coupled plasma mass spectrometry. Antioxidant activity was characterized in vitro. The results showed that selenium-containing konjac oligo-glucomannan was successfully synthesized, and the selenium content was 5.9 g/kg, which was much higher than that of natural konjac oligo-glucomannan. The product had high scavenging capacity against hydroxyl radicals, and could be used as an antioxidant ingredient in functional foods.

Key words: selenium-containing konjac oligo-glucomannan, structure analysis, antioxidant activity, hydroxyl radical

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