黄皮多糖铁复合物的制备及其抗氧化活性和体外消化特性研究

Preparation of wampee polysaccharide iron complex and analysis of its antioxidant activities and in vitro digestion characteristics

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.