目的 以柑橘果胶(citrus pectin,CP)为研究对象,制备柑橘果胶铁复合物(citrus pectin-iron complex,CPIC),采用响应面法优化CPIC制备工艺,并研究CPIC的体外抗氧化活性。方法 在碱性条件下,CP与三氯化铁反应生成CPIC,探讨反应温度、pH值和CP与枸橼酸钠(trisodium citrate dihydrate,TCD)的质量比对铁含量的影响,在单因素试验的基础上,利用Box-Behnken Design响应面法设计三因素三水平的试验优化CPIC的最佳制备工艺条件,建立相应的预测模型。采用清除DPPH自由基、羟基自由基清除能力和总还原能力综合评价CPIC的体外抗氧化活性。结果 制备CPIC最佳工艺条件为反应温度40.9 ℃、pH值2.1、CP与TCD的质量比5.6∶1,模型拟合度良好,此条件下CPIC的含铁量为11.0%。体外抗氧化结果表明,在试验设置浓度范围内,CPIC的抗氧化能力随浓度增大而增强,呈一定的剂量关系,1.0 mg·mL-1的CPIC对DPPH自由基、羟基自由基清除率分别为(32.1±1.7)%和(24.2±0.4)%。结论 CPIC有望作为新一代补铁剂,为CPIC产品的多样性开发提供一定的参考依据。
Abstract
OBJECTIVE To prepare the pectin iron complex(CPIC) with ferric chlorideand citrus pectin(CP), optimize the technological parameters by response surface methodology (RSM), and study the antioxidant activity (in vitro) of CPIC. METHODS CPIC was prepared by reaction with ferric chloride and citrus pectin under alkaline condition. The effects of reaction temperature, pH value and mass ratio of CP to trisodium citrate dihydrate (TCD) on iron content were investigated. Base on single factor experiment, Box-Behnken Design RSM was used to design three factors and three levels of experiments to optimize the preparation conditions of CPIC. On the basis of this experiment, the antioxidant activity of CPIC (in vitro) was comprehensively evaluated by using DPPH radical scavenging ability, hydroxyl radical scavenging ability and total reducing ability. RESULTS The optimum preparation conditions were as follows: reaction temperature of 40.9 ℃, pH of 2.1 and the mass ratio of CP to TCD of 5.6∶1, Under the optimal conditions, the iron content of CPIC was 11.0%. In the setting concentration range, the antioxidant activities of CPIC increased with the elevation of concentration. The clearance rates on DPPH free radicals and hydroxy free radicals of 1.0 mg·mL-1 CPIC were (32.1±1.7)% and (24.2±0.4)%, respectively. CONCLUSION CPIC is expected to be used as a new generation of iron supplement, which provides a certain reference for the diversified development of CPIC products.
关键词
柑橘果胶 /
铁复合物 /
响应面法 /
抗氧化活性
{{custom_keyword}} /
Key words
citrus pectin /
iron complex /
response surface methodology /
antioxidant activity
{{custom_keyword}} /
中图分类号：
R944
{{custom_clc.code}}
({{custom_clc.text}})
{{custom_sec.title}}
{{custom_sec.title}}
{{custom_sec.content}}
参考文献
[1] LIU Y, QIU Y F, XU X X. Research and applications of pectin[J]. Mod Food (现代食品), 2019,25(24):17-20.
[2] ELIAZ I, RAZ A. Pleiotropic effects of modified citrus pectin[J]. Nutrients, 2019, 11(11):2619. DOI: 10.3390/nu11112619.
[3] YE X Q, CHEN J L, JIN M R, et al. Pectin modification methods and bioactivities mechanism[J]. J Chin Inst Food Sci Technol (中国食品学报), 2015, 15(7):1-9.
[4] LI J J. The Study on the controlled degradation of citrus pectic polysaccharide and the purification and activity of oligogalacturonic acid fragments[D]. Xi’an:Northwest University, 2011.
[5] KORIEM K M, ARBID M S, EMAM K R. Therapeutic effect of pectin on octylphenol induced kidney dysfunction, oxidative stress and apoptosis in rat[J]. Environ Toxicol Pharmacol, 2014, 38(1):14-23.
[6] POPOV S V, MARKOV P A, POPOVA G Y, et al. Anti-inflammaory activity of low and high methoxylated citrus pectins[J]. Biomed Prev Nutr, 2013, 3(1):59-63.
[7] ZHANG R P.Study on the regulating effects of low molecular citrus pectin on blood lipids and the level of leptin in obese Rrats[D].Hangzhou: Zhejiang University, 2007.
[8] VILHENA C, GONCALVES M L, MOTA A M. Binding of copper(II) to pectins by electrochemical methods[J]. Electroanalysis, 2004, 16(24):2065-2072.
[9] PETTIT K, ROWLEY J, BROWN N. Iron deficiency[J]. Paediatr Child Health, 2011, 21(8):339-343.
[10] TANG M, WANG D, HOU Y, et al. Preparation, characterization, bioavailability in vitro and in vivo of tea polysaccharides-iron complex[J]. Eur Food Res Technol, 2013, 236(2):341-350.
[11] GUO C J, WANG H, CHEN J J, et al. Research progress of polysaccharide iron complex in the treatment of renal anemia[J]. J Pharm Res (药学研究), 2019, 38(3):172-174, 182.
[12] ZHANG M, ZHANG Y, XU S B, et al. Preparation, Structural Characteristics and antioxidant activity of polysaccharide-iron complex from fritillaria ussuriensis[J]. Food Sci (食品科学), 2020, 41(6):36-42.
[13] ZHANG X F, CUI J, WANG W Q, et al. Preparation, Antioxidant and lymphocyte proliferation activities of spirulina polysaccharide iron (Ш) complex[J]. Fine Chem (精细化工), 2019, 36(6):1097-1103.
[14] PAN R, WEI J C, GAO Y M, et al. Preparation and characterization of maca polysaccharide-Fe(Ш) complex[J]. Food Res Dev (食品研究与开发), 2020, 41(24):86-90.
[15] LI X, SUN H F, TAO Y F, et al. Optimization on preparation technology of xylan polysaccharides iron complex and its antioxidant activities[J]. Food Mach (食品与机械), 2020, 36(3):203-208,236.
[16] LIU T. Studies on the preparation and characterization of auricularia auriculapolysaccharide-iron complex and its anti-iron deficiency anemia activity[D]. Changchun:Jilin Agricultural University, 2019.
[17] MA X, JING J, YU J, et al. Synthesis and characterization of a novel apple Pectin-Fe (Ⅲ) complex[J]. ACS Omega, 2021, 6(2):1391-1399.
[18] WANG H, FAN J, TANG C N, et al. Preparation and characterization of jujube polysaccharide iron complex[J]. Chin Tradit Pat Med (中成药), 2009, 31(10):1584-1587.
[19] LIU C Y, LI J, ZHOU Y, et al. Optimization of synthesis of Rehmannia glutinosa Libosch polysaccharide-lron(Ш) by response surface method[J]. Chin Pharm J (中国药学杂志), 2020, 55(20):1703-1710.
[20] LI X, XIONG F, LIU Y, et al. Total fractionation and characterization of the water-soluble polysaccharides isolated from Enteromorpha intestinalis[J]. Int J Biol Macromol, 2018, 111:319-325.
[21] LIU Y, DU Y Q, WANG J H, et al. Structural analysis and antioxidant activities of polysaccharide isolated from Jinqian mushroom[J]. Int J Biol Macromol, 2014, 64:63-68.
[22] LI X, HU N, ZHAO Q D, et al. Carboxymethylation modification and antioxidant activity of enteromorpha intestinalis polysaccharides[J]. Guihaia (广西植物), 2019, 39(11):1519-1526.
[23] SHU C, XIA J, YUAN S, et al. Optimization of carboxymethyl pachymaran-lron(Ⅲ) complex by response surface methodology[J]. Food Res Dev (食品研究与开发), 2019, 40(8):188-194,211.
[24] SHI Q L, HE W, BAI H J. Antioxidant activity of astragalus polysaccharide-Fe complex[J]. J Tarim Univ (塔里木大学学报), 2019, 31(3):1-6.
{{custom_fnGroup.title_cn}}
脚注
{{custom_fn.content}}
基金
国家自然科学基金项目资助(32000253,31860251);广西高校中青年教师科研基础能力提升项目资助(2020KY06018)
{{custom_fund}}
PDF(1531 KB)
