ZHANG Yashi, LI Wenwen, ZONG Aizhen, et al. Preparation and Antioxidant Activity Evaluation of Jerusalem Artichoke Polysaccharide-Zn Complex[J]. Science and Technology of Food Industry, 2023, 44(12): 251−259. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070113.
Citation: ZHANG Yashi, LI Wenwen, ZONG Aizhen, et al. Preparation and Antioxidant Activity Evaluation of Jerusalem Artichoke Polysaccharide-Zn Complex[J]. Science and Technology of Food Industry, 2023, 44(12): 251−259. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070113.

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.
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