摘要
以L-赖氨酸为原料,以亚硒酸钠为硒源,螯合制备赖氨酸螯合硒。采用紫外光谱、红外光谱、X衍射分析对赖氨酸螯合硒进行了结构表征,然后从对DPPH自由基清除率、OH自由基清除率和O2^(—)·抑制能力这3个方面考察了赖氨酸螯合硒的体外抗氧化性。结果表明:4% L-赖氨酸溶液与0.5 mol/mL Na2SeO3溶液按体积比为2:1混合,在溶液pH为8.0、60 ℃水浴条件下搅拌加热螯合60 min,螯合制备赖氨酸螯合硒。在此条件下,赖氨酸螯合硒螯合率为46.76%。赖氨酸螯合硒结构表征结果表明,L-赖氨酸和硒离子进行了结合,生成了赖氨酸螯合硒。赖氨酸螯合硒体外抗氧化性结果表明,赖氨酸螯合硒对DPPH·和·OH具有一定的清除作用,对O2^(—)·有一定的抑制作用,表现出一定的抗氧化性,而且随着质量浓度的增加呈现量效关系。
In this paper,selenium-lysine chelate were prepared by using L-lysine and sodium selenium.The structure of selenium-lysine chelate was characterized by the UV-VIS,FT-IR and X-ray,and the antioxidant function of raw materials and chelates were evaluated and compared in vitro by taking scavenging effects on DPPH,OH and O2^(—).free radicals as indicators.The results showed that the chelating process was as follows:the volume ratio of L-lysine (4%) and Na2SeO3 (0.5 mol/L) was 2:1,the pH value was 8.0,the reaction temperature was 60 ℃ with water bath heating,and the mixtures was agitated for 60 min.Under these conditions,the chelating rate of selenium-lysine chelate was 46.76%.The results of UV-VIS,FT-IR and X-ray confirmed the chelating reaction between L-lysine and Na2SeO3,and selenium-lysine chelate was produced.The selenium-lysine chelate possessed stronger scavenging activity against DPPH,OH and O2^(—).radicals than L-lysine,which was increased in a concentration-dependent manner.
作者
何粉霞
许先猛
董文宾
张增帅
郭俊花
黄健
HE Fenxia;XU Xianmeng;DONG Wenbin;ZHANG Zengshuai;GUO Junhua;HUANG Jian(Weihai Ocean Vocational College,Weihai 264300,China;Yuncheng Vocational and Technical University,Yuncheng 044000,China;Shaanxi University of Science and Technology,Xi'an 710021,China;Yuncheng University,Yuncheng 044000,China)
出处
《食品科技》
CAS
北大核心
2020年第12期265-269,共5页
Food Science and Technology
基金
山西省高等学校科技创新计划科研项目(2019L1014)
山西省哲学社会科学研究项目(2020W325)
威海市特色果蔬高值加工工程技术研究中心科研开放专项资金项目(GSGC-2019-0002)。