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硒化红薯叶多糖的制备及抗氧化活性研究 被引量:14

STUDIES ON PREPARATION AND ANTIOXIDANT ACTIVITIES OF SELENIUM SWEET POTATO LEAF POLYSACCARIDES
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摘要 以自制的红薯叶多糖为原料,利用硒化试剂SeOCl2进行硒化反应,实验结果证明硒化试剂用量和反应温度会影响产物的含硒量。反应温度为70℃、硒化试剂加入量为2 mL时,硒化红薯叶多糖的收率和含硒量分别为84.5%,358μg/g。硒化红薯叶多糖对羟自由基的清除能力明显增强,而对超氧阴离子自由基的清除能力则变化不大。 Selenium Sweet potato leaf polysaccarides (Se-PSPL) were synthesized used by SeOCl2 and the refined Sweet potato leaf Polysaccarides (PSPL). The experiments showed that seleno-agent and reaction temperature would effect the selenium content. It is recommended that the reaction temperature is 70 ℃ and the addition volumn of the seleno-agent is 2 mL. Under these conditions, the yield and Se content of Se-PSPL can reach 84.5 %, 358 μg/g, respectively. The free radical quenching capability of Se-PSPL to · OH was significantly enhanced, but the scavenging · O2^-had no obvious increase.
出处 《食品研究与开发》 CAS 北大核心 2009年第8期8-11,共4页 Food Research and Development
基金 河南工业大学博士基金项目
关键词 红薯叶多糖 硒化反应 光谱分析 自由基清除 Sweet potato leaf polysaccarides selenium reaction Spectrum analysis scavenging free radical
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