摘要
以亚硒酸钠和枸杞多糖为原料合成硒化枸杞多糖,电感耦合等离子体质谱法(ICP-MS)测定其中硒含量为64.42 mg/g。利用紫外-可见光谱、红外光谱两种表征手段,证实了硒化枸杞多糖的合成。采用邻二氮菲-Fe2+氧化法和邻苯三酚自氧化法测定硒化枸杞多糖的抗氧化能力,结果表明,在实验设置的浓度范围内,硒化枸杞多糖的抗氧化能力随着浓度的增加而增加,且高于枸杞多糖。2.0 mg/mL的枸杞多糖和硒化枸杞多糖对超氧阴离子自由基的清除率分别为51.48%和59.34%,对羟自由基的清除率分别为50.23%和56.16%。本实验为进一步研究硒化枸杞多糖作为抗氧化能力较强的食品和药品的可能性奠定了基础。
Sodium selenite and Lycium barbarum polysaccharide （LBP） were used to synthesize selenium-Lycium barbarum polysaccharide （SeLBP） in this experiment by chemical method. The content of selenium was determined by inductively coupled plasma mass spectrometry （ICP-MS） and the result was 64.42 mg/g. SeLBP was characterized by visible ultraviolet （UV-VIS） and infrared （IR） techniques. The results proved the successful synthesis of SeLBP. The antioxidant activities in vitro of SeLBP was investigated by phenanthroline-Fe2＋and pyrogallol autoxidation method. The results showed that in the setting concentration range, the antioxidant activities increased with the elevation of concentration. The antioxidant activities of SeLBP were better than that of LBP. The clearance rates on superoxide anion radical of 2.0 mg/mL LBP and SeLBP were 51.48%and 59.34%, respectively. The scavenging rates on hydroxyl radical of 2.0 mg/mL LBP and SeLBP were 50.23%and 56.16%, respectively. This research was an important step as means of laying the foundation for further research on SeLBP as a low toxicity and effective organic selenium product.
出处
《食品研究与开发》
CAS
北大核心
2014年第6期11-13,40,共4页
Food Research and Development
基金
国家自然科学基金(21172028)
辽宁省教育厅项目(L2013510)
中央高校基本科研业务费(DC110318)
海军医学研究所基金(12HY03)
