Se-polysaccharides Speciation in Flammulina Velutipes by SE-HPLC-ICP-MS
Shuliang Zang
Abstract
Shuliang Zang
Abstract
Se-polysaccharides in which the Se concentration is 7.97 μg/g were extracted in Se-enriched Flammulina Velutipes.SE-HPLC-ICP-MS hyphenated technique was used to separate and investigate the speciation of Se-polysaccharides.Three types of polysaccharides containing Se were found in Se-enriched Flammulina Velutipes,and their molecular weight were 4.27 kDa,1.868 kDa and 1.54 kDa,respectively.Se content in above Se-polysaccharides accounted for 14.95%,40.39%,44.66% of total Se in soluble Se-polysaccharides.It indicated that Se participated in the synthesis of hiomacro molecules and inorganic Se could be turned into organic Se with bioactivity in the growth of Flammulina Velutipes.Therefore,Flammulina Velutipes is possible to become a new Se source.
A significance statement is not available in the OpenAlex record.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
Se-polysaccharides in which the Se concentration is 7.97 μg/g were extracted in Se-enriched Flammulina Velutipes.SE-HPLC-ICP-MS hyphenated technique was used to separate and investigate the speciation of Se-polysaccharides.Three types of polysaccharides containing Se were found in Se-enriched Flammulina Velutipes,and their molecular weight were 4.27 kDa,1.868 kDa and 1.54 kDa,respectively.Se content in above Se-polysaccharides accounted for 14.95%,40.39%,44.66% of total Se in soluble Se-polysaccharides.It indicated that Se participated in the synthesis of hiomacro molecules and inorganic Se could be turned into organic Se with bioactivity in the growth of Flammulina Velutipes.Therefore,Flammulina Velutipes is possible to become a new Se source.
Key concepts: Flammulina, Chemistry, Polysaccharide, Food science, High-performance liquid chromatography, Chromatography, Biochemistry, Mushroom