甜玉米芯硒多糖的制备及其对淀粉酶抑制作用

Preparation of Selenium Polysaccharide from Sweet Corncob and Its Inhibitory Effect on Amylase

目的以甜玉米芯多糖为原料,以硒含量为指标,优化硒化甜玉米芯多糖(SeSCP-80-I)的制备工艺,探究甜玉米芯硒多糖对α-淀粉酶、α-葡萄糖苷酶这2种影响淀粉消化关键酶的抑制活性。方法在单因素试验的基础上,通过响应面实验优化工艺条件,并利用氢化物发生-原子荧光光谱法测定硒含量,利用红外光谱法对其结构进行测定。结果当反应温度为86℃、原料配比(SCP-80-I与Na_(2)SeO_(3)的质量比)为1∶0.91、硝酸浓度为0.54%(体积分数)、反应时间为6.4 h时,硒含量值可达到3.717 mg/g。制备出的甜玉米芯硒多糖存在Se—O—C特征吸收峰和SeO_(3)^(2−)特征吸收峰,说明结合形成了稳定的硒化衍生物。硒化修饰后的甜玉米芯多糖对α-淀粉酶、α-葡萄糖苷酶抑制的IC50值分别为5.495 mg/mL和2.687 mg/mL,均优于未经硒化修饰的甜玉米芯多糖对α-淀粉酶、α-葡萄糖苷酶的抑制作用。结论甜玉米芯硒多糖具有良好的降血糖活性。

The work aims to optimize the preparation process of SeSCP-80-I with sweet corncob polysaccharide as raw material and selenium content as indicator,and explore the effect of sweet corncob selenium polysaccharide on inhibiting the activity ofα-amylase andα-glucosidase which affect the key enzymes of starch digestion of glucosidase.On the basis of single factor experiment,the process conditions were optimized by response surface method.The content of selenium was determined by hydride generation atomic fluorescence spectrometry,and its structure was determined by infrared spectroscopy.The results showed that the selenium content could reach 3.717 mg/h when the reaction temperature was 86℃,the raw material ratio(mass ratio of SCP-80-I and Na2SeO3)was 1∶0.91,the nitric acid concentration was 0.54%(volume fraction),and the reaction time was 6.4 h.The Se—O—C characteristic absorption peak and SeO_(3)^(2−) characteristic absorption peak of the prepared sweet corncob se polysaccharide indicated that the combination formed stable selenium derivatives.In addition,the IC_(50) values of selenium modified sweet corncob polysaccharide onα-amylase andα-glucosidase were 5.495 mg/mL and 2.687 mg/mL respectively,which were better than those of non selenium modified sweet corncob polysaccharide onα-amylase andα-glucosidase.The selenium polysaccharide of corncob has good hypoglycemic activity.