Method for preparing Hypsizygus marmoreus polysaccharide chelated selenium

A technology of seafood mushroom polysaccharides and seafood mushrooms, which is applied in the direction of drug combination, anti-virus, etc., to achieve the effect of enhanced scavenging ability and high chelation rate
CN109867730AInactive Publication Date: 2019-06-11CHANGSHU INSTITUTE OF TECHNOLOGY
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
CHANGSHU INSTITUTE OF TECHNOLOGY
Publication Date
2019-06-11
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a method for preparing Hypsizygus marmoreus polysaccharide chelated selenium. The method comprises the steps of adding sodium selenite into distilled water for complete dissolution, so as to prepare a sodium selenite solution having an initial mass concentration of 6-7 mg / mL, adding Hypsizygus marmoreus polysaccharide according to a mass ratio of the Hypsizygus marmoreus polysaccharide to sodium selenite being (5.5-6):1, adjusting the pH to 4.5-6, conducting chelation for 5.5-7 hours at room temperature, and then adding absolute ethanol solution with an amount being 3 times of volume of the chelation system, conducting standing still for precipitation, then conducting centrifugation to take a precipitate, and finally conducting drying to obtain the Hypsizygus marmoreus polysaccharide chelated selenium. The chelation rate of the method of the invention is high (up to 10.07%); and compared with Hypsizygus marmoreus polysaccharide, rhe ability of the Hypsizygus marmoreus polysaccharide chelated selenium to scavenge DPPH free radicals and hydroxyl radicals is enhanced.
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Description

technical field

[0001] The invention relates to a preparation method of a chelate, in particular to a preparation method of selenium chelated with polysaccharides from seafood mushrooms, and belongs to the technical field of chelation. Background technique

[0002] Seafood mushroom (Hypsizygus marmoreus) is also known as the real ji mushroom, crab-flavored mushroom, and spot mushroom. It is a rare edible fungus, belonging to the genus Hypsizygus marmoreus in the white mushroom family. Its fruiting body size is medium to large, It is a low-temperature herbaceous fungus with a growth temperature of 5-30°C. The nutritional value and medicinal value of seafood mushrooms are very high. Seafood mushroom is a food with high carbohydrate, protein, cellulose, and low fat content, and the amino acid in seafood mushroom protein contains 8 kinds of essential amino acids needed by the human body.

[0003] Seafood mushrooms contain several kinds of polysaccharides. At present, the resea...

Claims

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