牛蒡多糖锌的制备工艺优化及其抗氧化活性评价

刘阳; 孙晓晶; 陈锵; 刘旭龙; 张超杰; 郑振佳

doi:10.13386/j.issn1002-0306.2022060291

牛蒡多糖锌的制备工艺优化及其抗氧化活性评价

doi: 10.13386/j.issn1002-0306.2022060291

1.
山东农业大学食品科学与工程学院，山东省高等学校食品营养与健康重点实验室，山东泰安 271018
2.
山东医学高等专科学校，山东济南 250002
3.
山东博德医药研究院有限公司，山东德州 253084

基金项目: 博德牛蒡研究基金“牛蒡资源利用与产业提质增效研究”（Burdock2022001）。

详细信息

作者简介:
刘阳（1998−），女，硕士研究生，研究方向：农产品加工，E-mail：1332834210@qq.com

通讯作者:
郑振佳（1985−），男，博士，副教授，研究方向：农产品精深加工与质量控制，E-mail：pengyou-jia@163.com

中图分类号: TS201.4
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- 文章访问数: 75
- HTML全文浏览量: 20
- PDF下载量: 5
- 被引次数: 0
出版历程
- 收稿日期: 2022-06-29
- 网络出版日期: 2023-04-20
- 刊出日期: 2023-06-01

Preparation Process Optimization and Evaluation of Antioxidant Activity of Burdock Polysaccharide Zinc Complex

1.
College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, Taian 271018, China
2.
Shandong Medical College, Jinan 250002, China
3.
Shandong Burdock Medical Research Institute Co., Ltd., Dezhou 253084, China

摘要

摘要: 本研究以牛蒡多糖和硫酸锌为原料，通过硫酸锌法合成牛蒡多糖锌。采用单因素实验和响应面试验优化牛蒡多糖锌的制备工艺，并对其抗氧化活性进行研究。结果表明：牛蒡多糖锌的最佳制备工艺为：牛蒡多糖与硫酸锌的质量比为37:1、温度50 ℃、时间121 min、pH8.6，此时螯合率为93.21%±0.58%。抗氧化试验表明：当浓度为1.0 mg/mL时，牛蒡多糖锌对DPPH自由基、超氧阴离子自由基和ABTS⁺自由基的清除率分别为84.59%±0.60%、67.27%±1.00%、38.88%±1.68%，自由基清除能力均优于牛蒡多糖；而牛蒡多糖锌对羟基自由基的清除率略低于牛蒡多糖。锌修饰牛蒡多糖可增强牛蒡多糖的抗氧化能力，为牛蒡多糖的高值化利用提供了参考。
- 牛蒡多糖 /
- 锌 /
- 制备工艺 /
- 抗氧化活性
Abstract: In this study, burdock polysaccharide zinc complex was synthesized by the zinc sulfate method with burdock polysaccharide and zinc sulfate as raw materials. Single factor and response surface methodology were used to optimize the preparation process of burdock polysaccharide zinc complex, and the antioxidant activity of burdock polysaccharide zinc complex was studied. The results showed that the optimum preparation process of burdock polysaccharide zinc complex was as follows: The weight ratio of burdock polysaccharide to zinc sulfate was 37:1, the temperature was 50 ℃, the time was 121 min and the pH was 8.6, the chelation rate was 93.21%±0.58%. The antioxidant test showed that when the concentration was 1.0 mg/mL, the scavenging rates of burdock polysaccharide zinc complex on DPPH radical, superoxide anion radical and ABTS⁺ radical were 84.59%±0.60%, 67.27%±1.00% and 38.88%±1.68%, respectively, which were better than burdock polysaccharide. However, the scavenging rate of hydroxyl radicals of burdock polysaccharide zinc complex was slightly lower than that of the burdock polysaccharide. The antioxidant capacity of burdock polysaccharide after zinc modification could be enhanced, and this work could provide a reference for the high value utilization of burdock polysaccharide.
- burdock polysaccharide /
- zinc /
- preparation process /
- antioxidant activity

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图 1 质量比对螯合率的影响

Figure 1. Effect of the weight ratio on the chelation rate

注：不同小写字母表示不同条件间螯合率差异显著（P<0.05），图2~图4同。

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图 2 反应温度对螯合率的影响

Figure 2. Effect of the reaction temperature on the chelation rate

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图 3 反应时间对螯合率的影响

Figure 3. Effect of the reaction time on the chelation rate

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图 4 反应pH对螯合率的影响

Figure 4. Effect of the reaction pH on the chelation rate

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图 5 各因素交互作用对牛蒡多糖锌螯合能力影响的响应面图

Figure 5. Response surface diagram of the effect of interaction of factors on chelating ability of burdock polysaccharide zinc

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图 6 牛蒡多糖和牛蒡多糖锌对DPPH自由基的清除能力

Figure 6. Scavenging ability of burdock polysaccharide and burdock polysaccharide zinc on DPPH radicals

注：不同大写字母代表相同浓度下组间差异显著（P<0.05），不同小写字母代表同一样品组内不同浓度间差异显著（P<0.05），图7~图9同。

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图 7 牛蒡多糖和牛蒡多糖锌对超氧阴离子自由基的清除能力

Figure 7. Scavenging ability of burdock polysaccharide and burdock polysaccharide zinc on superoxide anion radicals

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图 8 牛蒡多糖和牛蒡多糖锌对羟基自由基的清除能力

Figure 8. Scavenging ability of burdock polysaccharide and burdock polysaccharide zinc on hydroxyl radicals

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图 9 牛蒡多糖和牛蒡多糖锌对ABTS⁺自由基的清除能力

Figure 9. Scavenging ability of burdock polysaccharide and burdock polysaccharide zinc on ABTS⁺ radicals

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表 1 响应面试验因素与水平

Table 1. Response surface experimental factors and levels

水平	因素
水平	A牛蒡多糖与硫酸锌的质量比	B反应温度（℃）	C反应时间（min）	D反应 pH
−1	30:1	50	90	7
0	35:1	60	120	8
1	40:1	70	150	9

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表 2 微波消解升温程序

Table 2. Temperature rise procedure of microwave digestion

步骤	控制温度（℃）	升温时间（min）	恒温时间（min）
1	120	5	3
2	165	5	0
3	190	10	15

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表 3 响应面试验结果

Table 3. Response surface test results

试验号	A牛蒡多糖与硫酸锌的质量比	B反应温度	C反应时间	D反应 pH	螯合率（%）
1	−1	−1	0	0	71.54
2	−1	0	−1	0	56.68
3	−1	0	1	0	82.63
4	−1	0	0	1	74.40
5	−1	0	0	−1	53.17
6	−1	1	0	0	76.95
7	0	−1	−1	0	81.56
8	0	−1	0	−1	63.55
9	0	−1	0	1	90.00
10	0	−1	1	0	87.52
11	0	0	1	1	84.94
12	0	0	0	0	90.32
13	0	0	−1	−1	60.08
14	0	0	0	0	86.17
15	0	0	0	0	86.51
16	0	0	0	0	86.67
17	0	0	1	−1	76.18
18	0	0	−1	1	72.95
19	0	0	0	0	88.32
20	0	1	−1	0	74.82
21	0	1	1	0	84.82
22	0	1	0	−1	78.93
23	0	1	0	1	76.99
24	1	−1	0	0	88.99
25	1	0	−1	0	83.77
26	1	0	1	0	77.30
27	1	0	0	−1	75.87
28	1	0	0	1	79.54
29	1	1	0	0	83.33

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表 4 回归模型方差分析

Table 4. Analysis of variance of regression model

来源	平方和	自由度	均方	F值	P值	差异性
模型	2659.37	14	189.96	45.25	<0.0001	显著
A	449.33	1	449.33	107.05	<0.0001	**
B	4.47	1	4.47	1.06	0.3198
C	336.34	1	336.34	80.13	<0.0001	**
D	420.56	1	420.56	100.19	<0.0001	**
AB	30.64	1	30.64	7.30	0.0172	*
AC	262.76	1	262.76	62.60	<0.0001	**
AD	77.09	1	77.09	18.37	0.0008	**
BC	4.08	1	4.08	0.97	0.3409
BD	201.50	1	201.50	48.00	<0.0001	**
CD	4.22	1	4.22	1.01	0.3329
A²	345.57	1	345.57	82.33	<0.0001	**
B²	1.29	1	1.29	0.31	0.5887
C²	156.63	1	156.63	37.32	<0.0001	**
D²	584.82	1	584.82	139.33	<0.0001	**
残差	58.77	14	4.20
失拟项	46.75	10	4.68	1.56	0.3556	不显著
绝对误差	12.01	4	3.00
总和	2718.14	28
注：*P<0.01，差异极显著；P<0.05，差异显著。

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