Optimization of Selenized <i>Bletilla striata</i> Polysaccharides Preparation by Response Surface Methodology and Determination of the Antioxidant Activity <i>in Vitro</i>

TU Lingfei; LI Yan; ZHANG Zhen

doi:10.13386/j.issn1002-0306.2023060295

Volume 45 Issue 7

Mar. 2024

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Science and Technology of Food Industry > 2024 > 45(7): 244-253. > DOI: 10.13386/j.issn1002-0306.2023060295

TU Lingfei, LI Yan, ZHANG Zhen. Optimization of Selenized Bletilla striata Polysaccharides Preparation by Response Surface Methodology and Determination of the Antioxidant Activity in Vitro[J]. Science and Technology of Food Industry, 2024, 45(7): 244−253. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060295.

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Optimization of Selenized Bletilla striata Polysaccharides Preparation by Response Surface Methodology and Determination of the Antioxidant Activity in Vitro

TU Lingfei^1,,
LI Yan^1, ,,
ZHANG Zhen^2, ,

1.
College of Pharmacy, Guizhou University, Guiyang 550025, China
2.
Guizhou Academy of Testing and Analysis, Guiyang 550014, China

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Received Date: June 28, 2023
Available Online: January 26, 2024

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Abstract

Abstract

In this study, the preparation process of selenized Bletilla striata polysaccharides (BSP-Se) was optimized, to explore whether higher antioxidant activity preparation could be obtained. BSP-Se was prepared by using Bletilla striata polysaccharide (BSP) as the raw material, Na₂SeO₃ as the selenifying agent, and acetic acid as the catalyst. Taking selenium content as an indicator, the preparation process was optimized using single factor experiments and response surface methodology. Fourier-transform infrared spectroscopy was used to determine whether BSP-Se was successfully prepared, and the antioxidant activity of BSP-Se in vitro was evaluated by measuring the scavenging ability of DPPH, ABTS⁺ and ·OH free radicals. The results showed that the selenium content of BSP-Se prepared under the optimal process conditions of Na₂SeO₃ to BSP mass ratio of 1.5, acetic acid to BSP dosage ratio of 3, reaction time of 6 hours, and reaction temperature of 80 ℃ was the highest, reaching 7.831 mg/g. FT-IR analysis showed that selenium binds to BSP through Se-O-C and O-Se-O, indicating that the polysaccharides have been successfully selenified. The analysis of free radical scavenging ability showed that the IC₅₀ values of BSP-Se for DPPH, ABTS⁺, and ·OH free radicals were 2.875, 4.431 and 0.314 mg/mL, respectively, which were significantly lower than the IC₅₀ values of 5.828, 8.475 and 0.833 mg/mL of BSP (P<0.05), indicating that selenization modification improved the antioxidant capacity of BSP. Therefore, the antioxidant activity of BSP can be improved by selenization modification, which provides a theoretical basis for further research on the application of selenium polysaccharides as a new antioxidant in the fields of foods and medicine, health care products and daily chemical.
- Bletilla striata polysaccharide,
- selenide modification,
- response surface optimization,
- preparation process,
- antioxidant activity

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