小米麸皮水溶性膳食纤维-Cr(III)配合物的合成、表征及其体外抗氧化活性

doi:10.7506/spkx1002-6630-20200902-023

食品科学 ›› 2021, Vol. 42 ›› Issue (21): 46-55.doi: 10.7506/spkx1002-6630-20200902-023

小米麸皮水溶性膳食纤维-Cr(III)配合物的合成、表征及其体外抗氧化活性

全志刚，王维浩，赵姝婷，刘德志，王一飞，武云娇，苏有韬，魏春红，曹龙奎

（1.黑龙江八一农垦大学食品学院，黑龙江大庆 163319；2.国家杂粮工程技术研究中心，黑龙江大庆 163319）

出版日期:2021-11-15 发布日期:2021-11-23
基金资助:
“十三五”国家重点研发计划重点专项（2018YFE0206300）；黑龙江省优势特色学科资助项目（[2018]4号）；黑龙江省杂粮现代农业产业技术协同创新体系“品质改良与深加工”岗位项目；教育部粮食副产物加工与利用工程研究中心建设项目；黑龙江省“三纵”基础教育项目（ZRCPY202006）

Synthesis, Characterization and Antioxidant Activity of Millet Bran Soluble Dietary Fiber-Cr(III) Complexes

QUAN Zhigang, WANG Weihao, ZHAO Shuting, LIU Dezhi, WANG Yifei, WU Yunjiao, SU Youtao, WEI Chunhong, CAO Longkui

(1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China; 2. National Coarse Cereals Engineering Research Center, Daqing 163319, China)

Online:2021-11-15 Published:2021-11-23

摘要/Abstract

摘要： 采用酶法提取小米麸皮水溶性膳食纤维（soluble dietary fiber，SDF），并使SDF在弱碱性条件下与三价铬离子（Cr3＋）发生配位反应，生成SDF-Cr(III)配合物。运用扫描电子显微镜、傅里叶变换红外光谱、原子力显微镜对小米麸皮SDF和SDF-Cr(III)配合物进行结构表征；运用常温凝胶渗透色谱及高效液相色谱（high performance liquid chromatography，HPLC）比较改性前后小米麸皮SDF分子质量分布及其单糖组成；通过测定1,1-二苯基-2-三硝基苯肼自由基、2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸阳离子自由基、羟自由基清除率和总抗氧化能力，比较改性前后SDF体外抗氧化活性。结果表明：小米麸皮SDF-Cr(III)配合物表面结构疏松，呈现出多孔状；岛屿状突起聚集度有所下降，分子间变得更加分散。两种SDF官能团差异较大，傅里叶变换红外光谱分析结果显示小米麸皮SDF-Cr(III)配合物活性官能团（羟基、酯基、羰基等）伸缩振动减弱，特征吸收峰位置发生蓝移，在530.27 cm－1处有Cr—O伸缩振动特征吸收峰，说明SDF与Cr3＋结合形成配合物。凝胶渗透色谱分析结果显示，SDF的数均分子质量（mn）为0.195×104 Da、重均分子质量（mw）为0.940×104 Da、分布宽度指数D为4.81；SDF-Cr（III）的mn为0.742×104 Da、mw为4.708×104 Da、分布宽度指数D为6.35。由HPLC分析结果可知，SDF-Cr(III)单糖相对含量高于SDF。体外抗氧化实验结果表明，SDF-Cr(III)比SDF具有显著的体外抗氧化性。综上，小米麸皮SDF-Cr(III)配合物具有一定的抗氧化能力，具备开发成为具有降糖功效保健品的潜力。

关键词: 小米麸皮；水溶性膳食纤维；配合物；结构；抗氧化活性

Abstract: Soluble dietary fiber (SDF) extracted from millet bran by enzymatic hydrolysis was coordinated with trivalent chromium ions in a weakly alkaline environment to produce SDF-Cr(III) complexes. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and atomic force microscopy (AFM) were used to characterize the structures of SDF and SDF-Cr(III) complexes. Gel permeation chromatography (GPC) and high-performance liquid chromatography (HPLC) were used to determine their molecular mass distribution and monosaccharide composition. Their in vitro antioxidant properties were measured by 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicla cation, and hydroxyl radical scavenging capacity and total antioxidant capacity. The results showed that the surface structure of SDF-Cr(III) was loose and porous, exhibiting a decrease in the aggregation degree of island-like bulges and more scattered intermolecular arrangements compared to SDF. A large difference was found between SDF and SDF-Cr(III) in functional groups. According to FTIR analysis, SDF-Cr(III) showed reduced stretching vibrations of the active functional groups (hydroxyl, ester, and carbonyl groups), a blue shift in the absorption maximum, and a Cr-O stretching vibration at 530.27 cm-1, confirming the binding Cr3+ to SDF. The number average molecular mass (mn), weight average molecular mass (mw) and molecular mass distribution width index (D) of SDF was 0.195 × 104 Da, 0.940 × 104 Da, and 4.81, while those of SDF-Cr(III) were 0.742 × 104 Da, 4.708 × 104 Da and 6.35, respectively as determined by GPC. HPLC showed that the relative content of monosaccharides in SDF-Cr(III) was higher than that in SDF. SDF-Cr(III) had stronger in vitro antioxidant properties compared to SDF. In conclusion, millet bran SDF-Cr(III) may have the potential to be developed into health products with hypoglycemic effect.

Key words: millet bran; soluble dietary fiber; complex; structure; antioxidant activity

中图分类号:

TS218

全志刚，王维浩，赵姝婷，刘德志，王一飞，武云娇，苏有韬，魏春红，曹龙奎. 小米麸皮水溶性膳食纤维-Cr(III)配合物的合成、表征及其体外抗氧化活性[J]. 食品科学, 2021, 42(21): 46-55.

QUAN Zhigang, WANG Weihao, ZHAO Shuting, LIU Dezhi, WANG Yifei, WU Yunjiao, SU Youtao, WEI Chunhong, CAO Longkui. Synthesis, Characterization and Antioxidant Activity of Millet Bran Soluble Dietary Fiber-Cr(III) Complexes[J]. FOOD SCIENCE, 2021, 42(21): 46-55.

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小米麸皮水溶性膳食纤维-Cr(III)配合物的合成、表征及其体外抗氧化活性

Synthesis, Characterization and Antioxidant Activity of Millet Bran Soluble Dietary Fiber-Cr(III) Complexes

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