Optimization of Lanzhou Lily Polysaccharide-Fe (III) Complex Preparation using Box-behnken Design and Evaluation of its in Vitro Antioxidant Activity
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Abstract:
Lanzhou lily polysaccharides and ferric chloride were used as raw materials to prepare the Lanzhou lily polysaccharide-Fe (III) complex. The preparation conditions were optimized using the Fe3+ content as the evaluation index based on a single-factor experimental design and Box-Behnken response surface methodology. The structure of the polysaccharide-Fe(III) complex was analyzed using infrared spectroscopy and ultraviolet-visible spectroscopy, and its in vitro antioxidant activity was evaluated based on the DPPH and ABTS+ radical scavenging abilities. The results showed that the optimal parameters for the preparing Lanzhou lily polysaccharide-Fe(III) complex were as follows: reaction temperature of 61.10 ℃, pH of 6.92, and reaction time of 1.38 h. The Fe3+ content of the complex was 7.32% under these reaction conditions. The results of infrared and ultraviolet analyses indicated that Lanzhou lily polysaccharides chelated with Fe3+. Furthermore, the half-maximal inhibitory concentrations of the Lanzhou lily polysaccharide-Fe(III) complex and Lanzhou lily polysaccharides against DPPH radicals were 0.63 and 0.79 mg/mL, respectively. The corresponding half-maximal inhibitory concentrations against ABTS+ radicals were 0.71 and 0.76 mg/mL, respectively. Additionally, the antioxidant activity of the complex was considerably stronger than that of lily polysaccharides. The Lanzhou lily polysaccharide-Fe(III) complex with antioxidant activity was successfully prepared. The findings of this study provide a theoretical foundation for maximizing the use of Lanzhou lily resources and creating new health products.
