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

doi:10.7506/spkx1002-6630-20180704-058

Abstract

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

CLC Number:

TS202.3

LIU Qishun, CHEN Wei, GONG Fengqin, TAN Haidong, YIN Heng. Synthesis and Antioxidant Activity of Selenium-Containing Konjac Oligo-glucomannan[J]. FOOD SCIENCE, 2019, 40(13): 68-73.

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

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