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目的比较黑木耳可溶性多糖与胶质类物质(不溶性多糖)的化学组成,及与铁(Ⅲ)配合生成铁复合物的能力与性质。方法以干制黑木耳为原料进行水提,制备并分析黑木耳可溶性与不溶性多糖的组成,然后在碱性条件下,分别使它们与三氯化铁作用合成黑木耳多糖铁(APIC)与胶质铁复合物(AGIC),并比较它们的性质。结果黑木耳胶质与铁(Ⅲ)形成的复合物更稳定,其复合物中的铁(Ⅲ)更易被抗坏血酸还原成铁(Ⅱ)。结论黑木耳胶质比黑木耳多糖更易与铁(Ⅲ)形成复合物,可开发为高生物利用度的口服补铁剂。
OBJECTIVE To compare the chemical composition of soluble polysaccharides and gums (insoluble polysaccharides) in black fungus and their ability and properties to form iron complexes with iron (Ⅲ) complexes. Methods Aqueous black fungus was used as raw material to prepare and analyze the composition of the soluble and insoluble polysaccharides of Auricularia auricula. Under basic conditions, they were respectively combined with ferric chloride to synthesize APIC and gum Iron complexes (AGICs), and compare their properties. Results The composition of black fungus gum and iron (Ⅲ) is more stable. The iron (Ⅲ) in the complex is more easily reduced to iron (Ⅱ) by ascorbic acid. Conclusion Auricularia gossypii is more complex with iron (Ⅲ) than Auricularia polysaccharide and can be developed into oral bioavailability oral iron supplement.