魔芋葡甘露寡糖的干燥加热硒酸化及其产物的抗氧化性

doi:10.7506/spkx1002-6630-201305002

食品科学 ›› 2013, Vol. 34 ›› Issue (5): 5-9.doi: 10.7506/spkx1002-6630-201305002

魔芋葡甘露寡糖的干燥加热硒酸化及其产物的抗氧化性

和智坤1,2，赵改红1，李梦婷1，王晓燕1，李灿鹏1,*

1.云南大学化学科学与工程学院，云南昆明 650091；2.丽江师范高等专科学校生命科学系，云南丽江 674100

收稿日期:2012-11-01 修回日期:2013-01-21 出版日期:2013-03-15 发布日期:2013-04-16
通讯作者: 李灿鹏 E-mail:lcppp1974@sina.com
基金资助:
基于硒酸化的蛋清蛋白功能特性改善及其机理研究;硒酸化魔芋葡甘露聚糖的制备及其抗癌、抗氧化研究;基于硒酸化的乳源抗氧化肽的活性增强及其机制研究

Selenization of Konjac Glucomannan Oligosaccharides by Dry Heating in the Presence of Selenite and Antioxidant Activity of Selenized Products

HE Zhi-kun1,2，ZHAO Gai-hong1，LI Meng-ting1，WANG Xiao-yan1，LI Can-peng1,*

1. School of Chemical Science and Technology, Yunnan University, Kunming 650091, China； 2. College of Life Science, Lijiang Teachers College, Lijiang 674100, China

Received:2012-11-01 Revised:2013-01-21 Online:2013-03-15 Published:2013-04-16
Contact: LI Can-Peng E-mail:lcppp1974@sina.com

摘要/Abstract

摘要： 在亚硒酸存在的条件下，采用干燥加热的方法对魔芋葡甘露寡糖(KOS)进行硒酸化；并用红外光谱、紫外光谱、X射线衍射等技术对硒化魔芋葡甘露寡糖(Se-KOS)进行表征，同时测定Se-KOS的抗氧化性。红外光谱实验结果表明：Se-KOS在890cm-1附近出现Se=O的吸收峰，证明硒已被成功接到KOS中。与KOS相比，Se-KOS的ABTS+·清除能力、DPPH自由基清除能力、还原能力和Fe2+螯合能力等体外抗氧化能力均有显著增强，证明硒酸化对提高KOS的抗氧化性来说是一种很有效的方法。

关键词: 魔芋葡甘露寡糖, 干燥加热硒酸化, 表征, 抗氧化性

Abstract: In the present study, konjac-glucomannan oligosaccharides (KOS) were selenized by dry-heating in the presence of selenite, and selenized KOS (Se-KOS) were characterized by ultraviolet, infrared (IR) and X-ray diffraction spectroscopy. Furthermore, the in vitro antioxidant capacity of Se-KOS was evaluated. The IR spectrum of Se-KOS showed a strong band at 890 cm-1 attributed to Se=O, suggesting that selenium has been successfully conjugated with KOS. The DPPH radical scavenging activity, ABTS+· scavenging activity, Fe2+ chelating activity, and reducing power of Se-KOS were markedly enhanced due to selenization. Our results suggest that selenization is an efficient method for enhancing the antioxidant activity of KOS and thus may provide a new method for manufacturing organic Se and antioxidant.

Key words: konjac oligosaccharide (KOS), dry heating selenization, characterization, antioxidant activity

中图分类号:

TS201.2

和智坤1,2，赵改红1，李梦婷1，王晓燕1，李灿鹏1,*. 魔芋葡甘露寡糖的干燥加热硒酸化及其产物的抗氧化性[J]. 食品科学, 2013, 34(5): 5-9.

HE Zhi-kun1,2，ZHAO Gai-hong1，LI Meng-ting1，WANG Xiao-yan1，LI Can-peng1,*. Selenization of Konjac Glucomannan Oligosaccharides by Dry Heating in the Presence of Selenite and Antioxidant Activity of Selenized Products[J]. FOOD SCIENCE, 2013, 34(5): 5-9.

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魔芋葡甘露寡糖的干燥加热硒酸化及其产物的抗氧化性

Selenization of Konjac Glucomannan Oligosaccharides by Dry Heating in the Presence of Selenite and Antioxidant Activity of Selenized Products

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