绿豆酶解过程中Se的形态分布分析

采用AFS-230E 型原子荧光光度计对绿豆中Se的含量及绿豆分步酶解过程中Se的形态分布进行了分析。结果表明：（1）绿豆中Se含量为54.79 μg·g-1（干重） ；（2）通过酶解，绿豆中90%以上的Se被提取出来，而水煮对Se的提取率只有19.26%，其中淀粉酶、蛋白酶和纤维素酶酶解过程对Se的提取率分别是36.64%，55.96%和5.189%，可推断，绿豆中大部分Se被蛋白结合或络合；（3）总酶解产物中Se的有机态分布系数为59.87%，远大于绿豆汤中Se的有机态分布系数（3.64%），其中淀粉酶解产物和蛋白酶解产物中Se的有机态分布系数分别为15.51%和44.36%，纤维素酶解产物中未检测到有机态Se，可见，Se在绿豆纤维素中主要以络合形式存在。回收实验表明，方法回收率为97.8%，RSD为1.1%（n=11 ）。

Analysis of Speciation Distribution of Se in Mungbean During Enzymatic Hydrolization

In the present paper, selenium content in mungbean and selenium speciation distribution in mungbean during enzymatic hydrolization was investigated with AFS-230E atomic fluorescence photometer. Selenium in the decoction and enzymatic hydrolysates samples were separated into two species including primary speciation and secondary speciation. The primary speciation included the soluble and the suspended forms and was divided by 0.45 microm filter membrane. The secondary speciation included the inorganic and the organic forms and was divided by D101 macroreticular resin. The speciation parameters of selenium such as extractive rate, remain rate, residue rate, immerse-residue ratio and speciation distribution coefficients, etc in different samples were calculated. The results showed: (1) Selenium content in mungbean was 54.79 microg x g(-1) (of dry matter). (2) Over 90% selenium in mungbean was extracted by enzymatic treatment, but only 19.26% selenium came out in water when only treated by hot water. The extraction rates of Se in the process of amylase, protease and cellulase were 33. 64%, 55.96% and 5.189%, respectively. It was inferred that most selenium was in conjugate or complexation form in mungbean protein. (3) The distribution coefficient of selenium in organic form was 59.87% in the total enzymatic product and 3.64% in the mungbean soup. Organic form distribution coefficients of selenium in amylase and protease hydrolysates were 15.51% and 44.36%, respectively. No organic selenium was detected in cellulase hydrolysate. It was inferred that selenium was in complexation form in mungbean cellulose. All the results showed that enzymatic hydrolization treatment did not only improve the total content of selenium greatly, but also materially improved the organic form content of selenium in water. The recovery for the method was 97.8% and RSD was 1.1% (n=11).