摘要
[目的]优化栉江珧多糖纳米硒制备的最佳工艺并探究其抗氧化能力,开发栉江珧多糖纳米硒潜在功能性食品添加剂。[方法]以栉江珧多糖为稳定剂,采用亚硒酸钠法制备栉江珧多糖纳米硒,通过单因素试验和响应面试验优化制备工艺,分析栉江珧多糖纳米硒结构并研究其抗氧化活性。以栉江珧多糖纳米硒粒径为指标,选择维生素C与亚硒酸钠摩尔比、反应温度、反应时间和多糖质量浓度4个影响因素进行单因素试验,并设计响应面试验。[结果]栉江珧多糖纳米硒多糖最优制备条件为:维生素C与亚硒酸钠摩尔比8.3∶1、反应温度44℃、反应时间2.3 h、多糖质量浓度0.4 mg/mL。在最优条件下制备的栉江珧多糖纳米硒粒径为(69.81±1.04)nm,Zeta电位为(-35.28±0.41)mV,硒含量为(195.73±0.39)μg/g。结构分析结果显示,栉江珧多糖纳米硒已成功硒化且属于无定型非晶体。栉江珧多糖纳米硒对DPPH自由基和OH自由基具有较好的清除作用,具有一定的抗氧化效果,且均优于栉江珧多糖和纳米硒。[结论]栉江珧多糖纳米硒可以作为一种功能性食品添加剂使用。
[Objective]This study aimed to optimize the preparation process of selenium nanoparticles stabilized by Atrina pectinata polysaccharides(APPS-SeNPs),evaluate their antioxidant activity,and explore their potential as a functional food additive.[Methods]Selenium nanoparticles were prepared using the sodium selenite reduction method with A.pectinata polysaccharides as stabilizer.The preparation process was optimized using single-factor experiments and response surface methodology(RSM).The particle size,zeta potential and selenium content were measured,and the nanoscale structure was analyzed.Antioxidant activity was evaluated by assessing the scavenging effects on DPPH and hydroxyl(OH)radicals.Four factors influencing particle size-molar ratio of vitamin C to sodium selenite,reaction temperature,reaction time,and polysaccharide concentration-were analyzed.[Results]The optimal preparation conditions were as follows:molar ratio of vitamin C to sodium selenite was 8.3∶1,reacting at 44℃for 2.3 hours,and polysaccharide concentration of 0.4 mg/mL.Under the control of these conditions,the selenium nanoparticles size was(69.81±1.04)nm,and the Zeta potential was(-35.28±0.41)mV,with the selenium content at(195.73±0.39)μg/g.The structural analysis confirmed successful selenization,with the nanoparticles exhibiting an amorphous form.Antioxidant assays showed that APPS-SeNPs had significant scavenging effect on DPPH and OH radicals,surpassing both A.pectinata polysaccharides and nano-selenium alone.[Conclusion]The selenium nanoparticles stabilized by A.pectinata polysaccharides demonstrated excellent antioxidant properties and stability,suggesting their potential as a novel functional food additive.
作者
张寅
南志光
卢从飞
吴玉鑫
ZHANG Yin;NAN Zhiguang;LU Congfei;WU Yuxin(Zhengzhou Vocational College of Finance and Taxation,Zhengzhou,Henan 450000,China;Fujian Normal University,Fuzhou,Fujian 350000,China)
出处
《食品与机械》
北大核心
2025年第1期53-62,共10页
Food and Machinery
基金
河南省科技攻关项目(编号:242102210009)
教育部人文社会科学研究青年基金项目(编号:23YJC890024)。
关键词
栉江珧多糖
纳米硒
制备
结构
抗氧化
Atrina pectinata polysaccharides
selenium nanoparticles
preparation
structure
antioxidant
作者简介
通信作者:张寅(1986-),男,郑州财税金融职业学院讲师,博士。E-mail:zhang625125@sina.com。
