石榴皮多糖硒酸酯制备工艺参数优化及其结构分析

doi:10.7506/spkx1002-6630-201610008

食品科学

石榴皮多糖硒酸酯制备工艺参数优化及其结构分析

王占一1，戴博2，张立华1，王玉海1，郑丹丹1，王飞1

1.枣庄学院生命科学学院，山东枣庄 277160；2.中国人民解放军空军总医院药学部，北京 100142

出版日期:2016-05-25 发布日期:2016-05-18

Optimized Preparation and Structural Analysis of Polysaccharide Selenate from Pomegranate Rind

WANG Zhanyi1, DAI Bo2, ZHANG Lihua1, WANG Yuhai1, ZHENG Dandan1, WANG Fei1

1. College of Life Sciences, Zaozhuang University, Zaozhuang 277160, China;
2. Department of Pharmacology, General Hospital of Air Force, People’s Liberation Army of China, Beijing 100142, China

Online:2016-05-25 Published:2016-05-18

摘要/Abstract

摘要：

以石榴皮多糖与亚硒酸钠为原料制备石榴皮多糖硒酸酯，以产物硒含量和收率为指标，原料配比、硝酸体积分数、反应温度和反应时间为单因素，通过单因素试验和Box-Behnken试验设计方法对工艺条件进行优化，并对产物结构进行分析。结果显示：石榴皮多糖硒酸酯最佳制备工艺条件为原料配比1∶1.0（g/g）、硝酸体积分数0.61%、反应温度77.0 ℃、反应时间11.3 h，在该工艺条件下，制得石榴皮多糖硒酸酯中硒含量为4.48 mg/g，产物收率为41.87%；紫外光谱、红外光谱和热重分析充分证实石榴皮多糖硒酸酯中含有Se＝O键、Se—O键和Se—C键。优化后的石榴皮多糖硒酸酯制备工艺条件实现了石榴皮多糖的硒化，为石榴皮资源的充分开发利用提供良好条件。

关键词: 石榴皮多糖, 亚硒酸钠, 多糖硒酸酯, 紫外光谱, 红外光谱, 热重分析

Abstract:

In this paper, polysaccharide selenate was prepared via the reaction between pomegranate rind polysaccharide
and sodium selenite. Four reaction conditions including ratio between the substrates, final HNO3 concentration, reaction
temperature and time were optimized based on the selenium (Se) content and yield of product using single factor
experiments and Box-Behnken experimental design. At the same time, the structure of the obtained product was analyzed.
Results showed that the optimum reaction conditions for preparing polysaccharide selenate were established as follows: ratio
between pomegranate rind polysaccharide and sodium selenite, 1:1.0 (g/g); final HNO3 concentration, 0.61%; temperature,
77.0 ℃; and time, 11.3 h. Under these conditions, the Se content and yield of polysaccharide ester selenate were 4.48 mg/g
and 41.87%, respectively. Ultraviolet spectroscopic (UV), infrared spectroscopic (IR) and thermogravimetric analyses (TGA)
fully confirmed that the polysaccharide ester selenate contained Se＝O, Se－O and Se－C. The selenization of pomegranate
rind polysaccharide under the optimized reaction conditions can create a good condition for the full development and
utilization of pomegranate rind resources.

Key words: pomegranate rind polysaccharide, sodium selenite, polysaccharide selenate, ultraviolet spectroscopy, infrared spectroscopy, thermogravimetric analysis

中图分类号:

284.2

王占一，戴博，张立华，王玉海，郑丹丹，王飞. 石榴皮多糖硒酸酯制备工艺参数优化及其结构分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201610008.

WANG Zhanyi, DAI Bo, ZHANG Lihua, WANG Yuhai, ZHENG Dandan, WANG Fei. Optimized Preparation and Structural Analysis of Polysaccharide Selenate from Pomegranate Rind[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201610008.

[1]	郝敏，夏强，何俊，孙杨赢，党亚丽，曹锦轩，潘道东. 高效液相色谱-串联质谱法对烤鸭皮色素的组成和结构分析[J]. 食品科学, 2021, 42(8): 229-234.
[2]	胡翼然，李杰庆，刘鸿高，范茂攀，王元忠. 基于支持向量机对云南常见野生食用牛肝菌中红外光谱的种类鉴别[J]. 食品科学, 2021, 42(8): 248-256.
[3]	王婷，刘婵婵，任娟，荆蓉蓉，钱卫东. 亚硒酸钠促进多形汉逊酵母DL-1合成谷胱甘肽的转录组学分析[J]. 食品科学, 2021, 42(6): 193-199.
[4]	麦绮莹，范亚苇，邓泽元，张兵. 胎牛血清与矢车菊素-3-葡萄糖苷非共价相互作用机制及对其抗氧化活性的影响[J]. 食品科学, 2021, 42(5): 1-8.
[5]	王娅，张存存，付玉叶，张凡，王颉，王文秀. 融合图谱特征信息的明虾挥发性盐基氮含量无损检测[J]. 食品科学, 2021, 42(2): 283-290.
[6]	卢洁，田婧，梁振华，王金梅，康文艺，马常阳，李昌勤. 近红外光谱法快速测定香菇总糖含量[J]. 食品科学, 2021, 42(12): 189-194.
[7]	胡仁伟，俞玥，倪明龙，俞娇，周俊伟，朱诚，李占明. 基于深度信念网络的近红外光谱鉴别莲子粉掺假[J]. 食品科学, 2020, 41(6): 298-303.
[8]	彭丹，刘亚丽，李林青，毕艳兰. 正交试验设计优化近红外检测牛乳中蛋白质的建模条件[J]. 食品科学, 2020, 41(4): 256-261.
[9]	周名洋，何雨欣，孙杨赢，潘道东，曹锦轩. 鹅骨胶原蛋白钙螯合肽的分离纯化及结构鉴定[J]. 食品科学, 2020, 41(22): 8-14.
[10]	王胜鹏，龚自明，郑鹏程，刘盼盼，滕靖，高士伟，桂安辉. 青砖茶品质近红外特征光谱筛选及预测模型建立[J]. 食品科学, 2020, 41(18): 283-287.
[11]	李彤，张宏，赵晓彤，张英龙，张华江，夏宁，刘纯哲，孙多文. 大豆分离蛋白/纳米纤维素/阿魏酸复合膜的制备及其包装性能[J]. 食品科学, 2020, 41(17): 253-260.
[12]	段宇飞，王巧华. 基于特征选择与特征提取融合的鸡蛋新鲜度光谱快速检测模型优化[J]. 食品科学, 2020, 41(12): 273-278.
[13]	江艳艳，粟桂娇，马丽，黄秋容，于唱，李丽丽. 多阶导数紫外光谱法快速测定生物转化液中的肉桂醇、肉桂醛和肉桂酸[J]. 食品科学, 2020, 41(10): 180-184.
[14]	张丙芳，王玉林，刘成海，刘大森，张丙秀，刘勇，牟艳秋，孔庆明，郑先哲. 压榨及浸出工艺对大豆油稳定性影响及IPLS-SPA特征波段选择方法应用[J]. 食品科学, 2020, 41(10): 8-13.
[15]	吴海波，于静雯，吴长玲，李杨，江连洲，滕飞，王中江. 空化微射流对豆渣膳食纤维结构及功能特性影响[J]. 食品科学, 2020, 41(1): 94-99.

石榴皮多糖硒酸酯制备工艺参数优化及其结构分析

Optimized Preparation and Structural Analysis of Polysaccharide Selenate from Pomegranate Rind

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价