出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：In this study, lotus root polysaccharide was taken as raw material. The preparation technology of its polysaccharide selenium was established by response surface design, and its antioxidant activity in vitro was studied. Selenium content was taken as the detection index, and the effects of reaction time, the ratio of sodium selenite to the polysaccharide, and the volume fraction of nitric acid on selenium content were investigated. Through the response surface method, the optimal synthesis conditions of lotus root polysaccharide selenium were obtained as follows: reaction time of 5.36h, the ratio of sodium selenite and lotus root polysaccharide is 0.78, the volume fraction of nitric acid 0.47%, the selenium content of lotus root polysaccharide selenium 0.1106%. Selenium, a polysaccharide from lotus root, had a scavenging effect on ABTS radical and superoxide ion, and the maximum scavenging rate was 52.17% and 85.23%, respectively. Aa shows that the synthesized lotus root polysaccharide selenium can be used as an antioxidant or functional food.
