金针菇多糖-FeⅡ螯合物的制备及抗氧化活性-食品科学.PDF

202 2010, Vol. 31, No. 20 食品科学 ※工艺技术 马利华，秦卫东，陈学红，易剑文 (徐州工程学院食品学院，江苏 徐州 221008) 确定金针菇多糖与 Fe( Ⅱ) 的螯合工艺及其抗氧化活性。以螯合度为指标，探讨螯合时间、金针菇多糖与 Fe( Ⅱ) 的质量比(mg/mg)、Fe( Ⅱ) 的初始质量浓度(mg/mL)对金针菇多糖 -Fe( Ⅱ)螯合物的影响，通过响应面试验确定 最佳螯合条件，并对金针菇螯合前后的抗氧化性进行比较。结果表明：当螯合时间 6h 、金针菇多糖与Fe( Ⅱ) 的质 量比 3.54:1(mg/mg)、初始质量浓度为6mg/mL 时螯合度为86.21%；各抗氧化性实验结果显示金针菇多糖螯合Fe( Ⅱ) 后其抗氧化性能较螯合前有所提高。 金针菇多糖；螯合；Fe( Ⅱ) ；抗氧化活性 Preparation and Antioxidant Activity Evaluation of Flammulina velutipes Polysaccharide/Fe( Ⅱ) Chelate MA Li-hua ，QIN Wei-dong ，CHEN Xue-hong ，YI Jian-wen (College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China) Abstract ：In this study, the optimal conditions for the chelating reaction between Flammulina velutipes polysaccharide and Fe( Ⅱ) for achieving maximum chelating degree were investigated using single-factor method and response surface analysis, and evaluation of antioxidant activity of the obtained Flammulina velutipes polysaccharide/Fe( Ⅱ) chelate was performed. A maximum chelating degree of 86.21% was achieved when the reaction between Fe( Ⅱ) with an initial concentration of 6 mg/mL and Flammulina velutipes polysaccharide (3.54:1, mg/mg) was allowed to proceed for 6 h. Moreover, the antioxidant activity evaluation indicated that the abilities of Flammulina velutipes polysaccharide to scavenge hydroxyl and DPPH free radicals and the inhibitory effect against lecithin peroxidation were all improved after the chelation with Fe( Ⅱ). Key words ：Flammulina velutipes polysaccharide ；chelation ；Fe( Ⅱ)；antioxidant activity 中图分类号：S646.15；TS201.2 文献标识码：A 文章编号：1002-6630(2010)20-0202-06 多糖铁配合物是目前临床上应用的新型高效口服补 1 材料与方法 铁剂。研究表明，多糖铁配合物以分子形式存在，结 构类似胃铁，能很容易地被小肠黏膜细胞吸收[1] 。多糖 1