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• 食品化学 •    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研究

张曼,张宇   

  1. 黑龙江省佳木斯市佳木斯大学药学院
  • 收稿日期:2019-04-10 修回日期:2020-01-20 出版日期:2020-03-25 发布日期:2020-03-23
  • 通讯作者: 张宇 E-mail:zhangyuhy2003@163.com
  • 基金资助:
    佳木斯市科技专项;黑龙江省科学基金青年项目;中国博士后科学基金面上资助项目;黑龙江省博士后科研基金项目;黑龙江省教育厅青年创新人才项目;黑龙江省教育厅基本科研业务费基础研究项目;佳木斯大学青年创新人才培养计划;黑龙江省卫生健康委科研项目

Preparation, Structural Characteristics and Antioxidant activity of Polysaccharide-Iron Complex from Fritillaria Ussuriensis

Zhang Man,Zhang yu   

  • Received:2019-04-10 Revised:2020-01-20 Online:2020-03-25 Published:2020-03-23
  • Contact: Zhang yu E-mail:zhangyuhy2003@163.com

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、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DPPH自由基、超氧阴离子自由基和羟基自由基的能力来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、超氧阴离自由基、羟基自由基有清除作用,并且均强于平贝母多糖,分别达到最大清除率为50.95%、57.28%、50.88%。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 of Fritillaria Ussuriensis with polysaccharide as raw material, and to study its physical and chemical properties, structural characteristics and antioxidant activity. Methods: The polysaccharide of Fritillaria Ussuriensis was extracted by water extraction and alcohol precipitation, and its structure was chemically modified to obtain the polysaccharide-iron complex of Fritillaria Ussuriensis. Ultraviolet-visible spectroscopy, infrared spectroscopy, X-ray powder diffraction, scanning electron microscope (SEM), and thermogravimetric-differential thermal analysis were used to determine the physical and chemical properties, and structural characteristics of polysaccharide and polysaccharide-iron complex of Fritillaria Ussuriensis. On this basis, the antioxidant activity of polysaccharides was evaluated by scavenging DPPH free radicals, superoxide anion free radicals and hydroxyl radicals. Results: The extraction rate of Fritillaria Ussuriensis polysaccharide was 4.66%. The characterization confirmed the successful synthesis of polysaccharide-iron complex of Fritillaria Ussuriensis. The basic framework of polysaccharide structure was not changed after the complex of Fritillaria Ussuriensis polysaccharide with Fe3+. In addition, the structure stability of polysaccharide-iron complex of Fritillaria Ussuriensis became stronger. The results showed that polysaccharide-iron complex of Fritillaria Ussuriensis had stronger scavenging effects on DPPH free radicals, superoxide anion free radicals and hydroxyl radicals than Fritillaria Ussuriensis polysaccharide, and the maximum scavenging rates were 50.95%, 57.28% and 50.88%, respectively. Conclusion: The structure stability of Fritillaria Ussuriensis polysaccharides increased after modified by Fe3+, leading to the increasing of the antioxidant activity in vitro significantly.

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

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