食品工业科技2025，Vol.46Issue(9)：206-214,9.DOI:10.13386/j.issn1002-0306.2024060247
霍山石斛多糖硒化工艺的优化及对α-淀粉酶的抑制作用
Selenization Optimization of Preparation Process of Polysaccharide from Dendrobium huoshanense and Its Inhibitory Effect on α-Amylase
摘要
Abstract
Objectives:This study aimed to optimize the selenization process of polysaccharides derived from Dendrobium huoshanense(DHP)and to investigate the inhibitory effects and mechanisms of both DHP and selenium-enriched DHP(Se-DHP)on α-amylase activity.Methods:To investigate the impact of factors such as the mass ratio of sodium selenite to DHP,reaction time,nitric acid concentration,and reaction temperature on the selenium content in Se-DHP,a single factor experiment was conducted.Optimization of the Se-DHP preparation conditions was achieved using response surface methodology,with selenium content as the response variable.Additionally,the inhibitory effects of DHP and Se-DHP on α-amylase activity were compared,and their inhibition mechanisms were examined through fluorescence quenching experiments.Results:The optimal conditions for selenization were identified as follows:reaction temperature of 70 ℃,reaction time of 460 minutes,a mass ratio of sodium selenite to DHP of 1∶1,and a nitric acid concentration of 0.5％.Under these conditions,the selenium content in Se-DHP was 9223.51 μg/g,closely matching the predicted value of 9280.59 μg/g.Compared to DHP,Se-DHP demonstrated a significantly enhanced inhibitory effect on α-amylase.Fluorescence spectroscopy revealed that both DHP and Se-DHP exhibited static quenching mode for α-amylase.Conclusions:The findings provide a theoretical framework for the preparation of Se-DHP with high-selenium content and offer a reference for the potential use of selenium polysaccharides from DHP as a new selenium supplement in medicinal and nutritional applications.关键词
硒化/霍山石斛多糖(Dendrobium huoshanense polysaccharide,DHP)/响应面法/α-淀粉酶Key words
selenization/Dendrobium huoshanense polysaccharide/response surface methodology/α-amylase分类
轻工纺织引用本文复制引用
曹皖雪,李姣,陶强,范璇璇,陆继婷,陈乃富,陈乃东..霍山石斛多糖硒化工艺的优化及对α-淀粉酶的抑制作用[J].食品工业科技,2025,46(9):206-214,9.基金项目
安徽省中药质量评价与品质提升科研创新团队(2022AH010090) （2022AH010090）
安徽省高校协同创新中心项目(GXXT-2022-079) （GXXT-2022-079）
安徽省高等学校科学研究项目(2024AH051998). （2024AH051998）
