Optimization on preparation technology of xylan polysaccharides iron complex and its antioxidant activities

Authors

LI Xia, College of Chemistry and Bioengineering, Guilin University of Science and Technology, Guilin, Guangxi 541006 , China
SUN He-fei, College of Chemistry and Bioengineering, Guilin University of Science and Technology, Guilin, Guangxi 541006 , China
TAO Yang-fei, College of Chemistry and Bioengineering, Guilin University of Science and Technology, Guilin, Guangxi 541006 , China
CHEN Qing, College of Chemistry and Bioengineering, Guilin University of Science and Technology, Guilin, Guangxi 541006 , China
ZHOU Yu-heng, Guangxi Botanical Research Institute, Guilin, Guangxi 541006 , China
SHAN Yang, Hunan AgriculturalProduct Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125 , China
GUAN Yuan, College of Chemistry and Bioengineering, Guilin University of Science and Technology, Guilin, Guangxi 541006 , China

Abstract

Taking xylan (Xyl) and ferric chloride as substrates, the effects of the mass ratio of Xyl to sodium citrate, reaction temperature and pH on yield rate was investigated by single factor test. Preparation technology of xylan polysaccharides iron complex (XPC) was optimized by response surface methodology. The preliminary structure characterization of Xyl and XPC was performed by infrared spectroscopy and X-ray diffraction. The DPPH free radical, superoxide anion, hydroxyl radical and reducing power of XPC was also studied. The results showed that the optimum preparation conditions were as follows: the mass ratio of Xyl to sodium citrate of 3:1, reaction temperature of 70 ℃ and pH of 8.0. Under the optimal conditions, the yield of XPC was 66.59%, and the iron content was 22.57%. Infrared spectroscopy and X-ray diffraction confirmed that iron (III) ions were successfully chelated with Xyl without destroying its basic framework. The maximum scavenging rates of XPC to DPPH, hydroxyl and superoxide anion radicals were 73.44%, 30.95% and 22.72%, respectively. Compared with Xyl, the antioxidant activities of XPC significantly increased.

Publication Date

3-28-2020

First Page

203

Last Page

208,236

DOI

10.13652/j.issn.1003-5788.2020.03.039

Recommended Citation

Xia, LI; He-fei, SUN; Yang-fei, TAO; Qing, CHEN; Yu-heng, ZHOU; Yang, SHAN; and Yuan, GUAN (2020) "Optimization on preparation technology of xylan polysaccharides iron complex and its antioxidant activities," Food and Machinery: Vol. 36: Iss. 3, Article 39.
DOI: 10.13652/j.issn.1003-5788.2020.03.039
Available at: https://www.ifoodmm.cn/journal/vol36/iss3/39

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