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Position: Home > Articles > Speciation of Iron in Grifola frondosa FOOD SCIENCE 2013,34 (22) 189-192

灰树花中铁的存在形态分析

作  者：
陈琛;苏珂;陈贵堂;赵国强;胡秋辉;赵立艳
单  位：
中国药科大学药学院;南京农业大学食品科技学院;河北省迁西县板栗研发中心
关键词：
灰树花;铁;形态分析;火焰原子光谱吸收法
摘  要：
优化灰树花中铁元素的提取工艺,对灰树花水提液中微量元素铁进行含量测定及形态分析,分别用0.45μm滤膜、D101大孔吸附树脂,将灰树花水提液中铁分为悬浮态和可溶态、有机态和无机态,并对有机态中蛋白结合态、多糖结合态进行分离。结果表明:灰树花中铁元素最佳提取工艺为温度100℃、时间120min、料液比1:60(g/mL),在此条件下,灰树花中铁提取率(水提液)约72.7%,其中可溶态大约占总量的64.4%,悬浮态大约占总量的8.3%;可溶态中无机态约占总量的39.0%,有机态约占总量的26.1%;有机态则多以蛋白结合态和多糖结合态形式存在,分别占到了总量的12.8%和10.5%。
译  名：
Speciation of Iron in Grifola frondosa
作  者：
CHEN Chen;SU Ke;CHEN Gui-tang;ZHAO Guo-qiang;HU Qiu-hui;ZHAO Li-yan;College of Food Science,Nanjing Agricultural University;College of Pharmacy,China Pharmaceutical University;Chestnut Research and Development Center of Qianxi County;
关键词：
Grifola frondosa;;iron;;speciation analysis;;f lame atomic absorption spectrophotometry
摘  要：
An optimized process for the extraction of iron from fruit bodies of Grifola frondosa was proposed for analysis of iron content and speciation in water extracts of the mushroom Grifola frondosa by flame atomic absorption spectrophotometry.Four aqueous iron species such as suspended,soluble,inorganic and organic irons were obtained by using a 0.45 μm f iltration membrane and D-101 macroreticular resin.The organic states of iron in its complexes with protein and polysaccharide were isolated.The results showed that the optimal extraction conditions for iron were determined as follows:extraction temperature 100 ℃,extraction time 120 min and material/liquid ratio 1:60(g/mL),resulting in an extraction yield of 72.7%.The soluble Fe was approximately 64.4% and the suspended Fe was approximately 8.3% in the water extract.The populations of aqueous inorganic Fe and organic Fe were 39.0% and 26.1%,respectively.Organic Fe was mainly bound to protein and polysaccharide with contents of 12.8% and 10.5%,respectively.

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