摘要
以黄皮多糖(WP)为原料,通过与氯化铁络合反应制备黄皮多糖铁复合物(WP-Fe),并探究其抗氧化活性和体外消化特性。结果表明:当反应温度为70℃、pH为8、柠檬酸钠添加量为0.025 g时,WP-Fe得率和铁含量最高,其分子质量较WP有所增大,且WP-Fe的热稳定性高于WP。当WP-Fe质量浓度为1.0 mg/mL时,其对羟基自由基和DPPH自由基的清除率分别为72.85%和85.96%,其抗氧化活性明显高于WP。体外消化试验表明,WP-Fe相对于FeSO4有更好的稳定性,不易被胃酸破坏,且在肠液中能够较好地被吸收利用。
Using wampee polysaccharide(WP)as raw material,wampee polysaccharide iron complex(WP-Fe)was prepared by complexing with ferric chloride,and its antioxidant activities and in vitro digestion characteristics were investigated.The results showed that when the reaction temperature was 70℃,the pH was 8,and the added amount of sodium citrate was 0.025 g,the WP-Fe yield and iron content was the highest,the molecular mass increased compared with WP,and the thermal stability of WP-Fe was improved compared with WP.When the mass concentration of WP-Fe was 1.0 mg/mL,the scavenging rate of hydroxyl radical and DPPH radical reached 72.85%and 85.96%,respectively,which were significantly higher than the antioxidant activity of WP.The experiment of in vitro digestion showed that WP-Fe had better stability than FeSO4,which was not easy to be destroyed by gastric acid,and could be better absorbed and utilized in the intestinal juice.
作者
任圆圆
沈珊珊
刘成
张旭
王薇
孙朋朋
REN Yuan-yuan;SHEN Shan-shan;LIU Cheng;ZHANG Xu;WANG Wei;SUN Peng-peng(College of Life Science,Yangtze University,Jingzhou 434025,Hubei,China)
出处
《粮食与油脂》
北大核心
2024年第5期132-137,共6页
Cereals & Oils
关键词
黄皮
多糖铁复合物
抗氧化活性
体外消化特性
wampee
polysaccharide iron complex
antioxidant activity
in vitro digestion characteristic