菊芋多糖锌的制备及其抗氧化活性评价

本文以菊芋多糖和硫酸锌为原料制备菊芋多糖锌，在单因素实验的基础上结合响应面法优化菊芋多糖锌的制备工艺，并考察了多糖和多糖锌的体外抗氧化活性。结果表明，菊芋多糖锌最优制备工艺为：菊芋多糖与硫酸锌质量比为32:1、反应时间60 min、反应温度50℃、反应pH8.50，此条件下螯合率为87.06%±0.28%。体外抗氧化活性结果表明，在0.3～2.7 mg/mL浓度范围内，菊芋多糖和菊芋多糖锌复合物均具有较好的体外抗氧化性能，菊芋多糖锌对DPPH自由基、羟基自由基、超氧阴离子自由基和ABTS+自由基的最大清除能力分别为23.42%、13.47%、29.36%和18.50%。该研究结果可为菊芋多糖锌功能食品和营养补充剂的开发提供理论基础。

Preparation and Antioxidant Activity Evaluation of Jerusalem Artichoke Polysaccharide-Zn Complex

Jerusalem artichoke polysaccharide (JAP)-Zn complex was prepared using JAP and ZnSO₄ as raw materials, and single factor and response surface methodology methods were applied for the optimization preparation process of JAP-Zn complex. Besides, the antioxidant activities in vitro of JAP and JAP-Zn complex were investigated. The optimal preparation process of the JAP-Zn complex was as follows: The weight ratio of JAP and ZnSO₄ was 32:1, the reaction time was 60 min, the reaction temperature was 50 °C, and the reaction pH was 8.50. Under these conditions, the chelation rate was 87.06%±0.28%. The results of antioxidant activity in vitro showed that both JAP and JAP-Zn complex exhibited excellent antioxidant activity in the concentration range of 0.3~2.7 mg/mL. The maximum scavenging capacity of JAP-Zn complex on the maximum scavenging rates of DPPH free radical, hydroxyl free radical and superoxide anion free radical, ABTS+ free radical was 23.42%, 13.47%, 29.36% and 18.50%, respectively. The results would provide a theoretical basis for the development of functional foods and nutritional supplements for JAP and JAP-Zn complex.