食品工业科技2024，Vol.45Issue(13)：58-66,9.DOI:10.13386/j.issn1002-0306.2023070111
甜玉米芯多糖纳米银的合成、表征及体外活性研究
Study on Synthesis,Characterization and in Vitro Activity of Sweet Corncob Polysaccharide Nano-Silver
摘要
Abstract
Silver nanoparticles(AgNPs)are widely used in the field of biomedicine.However,the synthesis of AgNPs by traditional physical and chemical methods has problems such as pollution,product toxicity,and time-consuming.Therefore,it is extremely important to explore the preparation of AgNPs.Silver nanoparticles(AgNPs)of sweet corncob poly-saccharide(SCP-AgNPs)were successfully synthesized by green method using sweet corncob polysaccharide(SCP)as raw material and the reaction conditions were optimized.The generated AgNPs were characterized by transmission electron microscopy(TEM),X-ray diffraction,X-ray photoelectron spectroscopy and Fourier transform infrared spectroscopy,and their antioxidant and anti-diabetic abilities in vitro were investigated.The results showed that the optimum reaction conditions of SCP-AgNPs were as follows:The concentration of silver nitrate in the solution was 0.75×10-3 mol/L,the pH was 10.0,and the reaction time was 80 min.The prepared SCP-AgNPs were spherical with an average particle size of 13.5 nm.The structure showed a face-centered cubic crystal structure,and Ag was determined to be Ago state.The synthesized SCP-AgNPs had strong free radical scavenging effect in vitro.At the same time,SCP-AgNPs had a good inhibitory effect on the activity of a-glucosidase and a-amylase.SCP-AgNPs has a significant inhibitory effect on key enzymes of diabetes and has potential anti-diabetic activity.It is a nano-drug suitable for nano-biomedical applications and will be widely used in food processing,medicine and other fields in the future.关键词
甜玉米芯多糖/银纳米颗粒/表征/抗氧化/抗糖尿病Key words
sweet corncob polysaccharide/silver nanoparticles/characterize/antioxidation/antidiabetic分类
轻工纺织引用本文复制引用
王鑫,周卓,遇世友,岳振歌,修伟业,马永强..甜玉米芯多糖纳米银的合成、表征及体外活性研究[J].食品工业科技,2024,45(13):58-66,9.基金项目
哈尔滨商业大学"青年创新人才"支持计划项目(2019CX31) （2019CX31）
哈尔滨商业大学产业化项目(22CZ16) （22CZ16）
2023年中国烹饪协会全国餐饮职业教育教学指导委员会一般课题(CYHZW-YB2023021). （CYHZW-YB2023021）
