生姜皮多糖锌的制备及体外模拟消化研究

本研究将生姜皮多糖与硫酸锌结合，以螯合率为指标，采用单因素和响应面试验对其制备工艺进行优化，通过体外模拟胃肠道消化对生姜皮多糖锌和硫酸锌的消化与吸收情况进行分析。结果表明，制备生姜皮多糖锌的最佳工艺条件为:反应温度60 ℃，反应时间125 min，反应pH8，多糖与锌质量比24:1。在此条件下螯合率可达98.53%±0.31%，通过电感耦合等离子体质谱仪测定锌含量为21.17±0.25 mg/g。体外模拟胃肠道消化研究表明:生姜皮多糖锌在胃肠液中溶解率相对稳定，胃液对生姜皮多糖锌的溶解率影响较小，肠液中生姜皮多糖锌的溶解率和透析率均高于硫酸锌。综上，生姜皮多糖锌具有较高的稳定性和生物接受率，可作为一种新型锌补充剂。

Preparation of Ginger Peel Polysaccharide-zinc Complex and in Vitro Simulated Digestion

In this study, ginger peel polysaccharide were combined with zinc sulfate, and its preparation process was optimized by single factor and response surface experiments with the chelation rate as the index. The digestion and absorption of ginger peel polysaccharide-zinc complex and zinc sulfate were analyzed by in vitro simulation of gastrointestinal digestion. The results showed that the optimal process conditions for preparing ginger peel polysaccharide-zinc complex were: Reaction temperature 60 ℃, reaction time 125 min, pH8, and mass ratio of polysaccharide and zinc 24:1. The chelation rate reached 98.53%±0.31% under these conditions, and the content of zinc determined by inductively coupled plasma mass spectrometer was approximately 21.17±0.25 mg/g. In vitro simulated gastrointestinal digestion research showed that the dissolution rate of ginger peel polysaccharide-zinc complex in gastrointestinal fluid was relatively stable, and gastric juice had little effect on the dissolution rate of ginger peel polysaccharide-zinc complex, and the dissolution rate and dialysis rate of ginger peel polysaccharide-zinc complex in intestinal fluid were higher than that of zinc sulfate. In summary, the ginger peel polysaccharide-zinc complex had high stability and bioavailability and acted as a new zinc supplement.