硒化红枣多糖制备工艺优化

Optimization of preparation of seleno-polysaccharide from Ziziphus jujuba fruit

在硝酸催化下,以亚硒酸钠为硒化剂合成硒化红枣多糖,并以硒含量为考察指标,采用正交设计方法优化了硒化红枣多糖合成工艺。结果表明,硝酸浓度对红枣多糖硒化修饰的影响最大,其次是反应温度,反应时间的影响最小,其最佳工艺条件为:硝酸浓度0.6%、反应温度65℃、反应时间24h,在此条件下制备得到的硒化红枣多糖中硒含量可以达到96.98mg/g。紫外光谱和红外光谱分析表明,红枣多糖与亚硒酸基形成了稳定的亚硒酸酯化合物。

Seleno-polysaccharide from Ziziphus jujuba fruit was synthesized by using sodium selenite as modification agent under the catalysis of nitric acid,and the synthesis technologies were optimized by orthogonal experiment with the contents of selenium as indicators. Results showed that concentration of nitric acid was the most important factor among the three factors which influenced the synthesis of seleno-polysaccharide from Ziziphus jujuba fruit,while the reaction temperature was minor,reaction time was the least.The optimum conditions for synthesis of seleno-polysaccharide from Ziziphus jujuba fruit were at 65℃ for 24 h by using 0.6% of nitric acid as catalyst. Under these conditions,the selenium content of seleno-polysaccharide from Ziziphus jujuba fruit was up to 96.98mg/g. Analysis with the UV and FT-IR spectrum indicated that stable selenious acid esters were formed between the polysaccharide and selenious acid groups.