南瓜皮多糖锌的制备及生物利用率研究

本研究以南瓜皮多糖和锌为原料制备南瓜皮多糖锌，通过单因素和响应面法优化得到最佳制备工艺，并采用体外模拟胃肠道消化法测定南瓜皮多糖锌中锌离子的生物利用率。结果表明:南瓜皮多糖锌的最佳制备工艺为:南瓜皮多糖与锌质量比18:1，反应时间104 min，反应pH9，此时螯合率达到最大值为99.37%±0.12%。通过电感耦合等离子体质谱仪测定锌含量约为23.17±0.05 mg/g。体外模拟胃肠道消化试验表明:多糖锌受胃中的酸性环境影响小，在肠道中多糖锌中锌离子的溶解率和透析率均高于无机锌。综上，南瓜皮多糖锌生物利用率高、稳定性好，为开发新型的多糖补锌剂以及提高南瓜资源的综合利用提供了依据。

Preparation and Bioavailability of Pumpkin Skin Polysaccharide-zinc Complex

In this study, pumpkin skin polysaccharide zinc was prepared from pumpkin skin polysaccharide and zinc. The optimal preparation process of pumpkin skin polysaccharide zinc was optimized by single factor and response surface methodology, and the bioavailability of zinc ion in pumpkin skin polysaccharide zinc was determined by simulated gastrointestinal digestion in vitro. The results showed that the optimum preparation process of pumpkin skin polysaccharide zinc was as follows: The mass ratio of pumpkin skin polysaccharide to zinc was 18:1, the reaction time was 104 min and the reaction pH was 9. Under these conditions, the chelation rate reached the maximum value of 99.37%±0.12%. The content of zinc determined by inductively coupled plasma mass spectrometry was about 23.17±0.05 mg/g. In vitro simulated gastrointestinal digestion experiment showed that polysaccharide zinc was less affected by the acidic environment in the stomach, and the dissolution rate and dialysis rate of zinc ion in polysaccharide zinc were higher than that of inorganic zinc in the intestine. The results showed that pumpkin skin polysaccharide zinc had high bioavailability and good stability, which would provide a basis for developing new polysaccharide zinc supplement and improving the comprehensive utilization of pumpkin resources.