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Separation, Purification and Identification of Antioxidant Compositions in Black Rice

ZHANG Ming-wei GUo Bao-jiang ZHANG Rui-fen CHI Jian-wei WEI Zhen-cheng XU Zhi-hong ZHANG Yan TANG Xiao-jun

中国农业科学(英文版)2006,Vol.5Issue(6):431-440,10.
中国农业科学(英文版)2006,Vol.5Issue(6):431-440,10.

Separation, Purification and Identification of Antioxidant Compositions in Black Rice

Separation, Purification and Identification of Antioxidant Compositions in Black Rice

ZHANG Ming-wei 1GUo Bao-jiang 2ZHANG Rui-fen 1CHI Jian-wei 1WEI Zhen-cheng 1XU Zhi-hong 1ZHANG Yan 1TANG Xiao-jun1

作者信息

  • 1. Key Laboratory of Functional Food, Ministry of Agriculture/Bio-Tech Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, P.R. China
  • 2. College of Life Science, South China Normal University, Guangzhou 510630, P.R.
  • 折叠

摘要

Abstract

To separate, purify and identify the antioxidative compositions of black rice, using total antioxidation capacity (TAC) as an activity-monitoring parameter, different fractions of black rice antioxidative extracts were obtained using solvents of different polarities such as petroleum ether, chloroform, ethyl acetate and normal butyl alcohol. The main antioxidative components were separated from the strongest antioxidative fractions by using Sephadex LH-20 resin and the structures were analyzed by ultraviolet-vis, infra-red, ESI-MS, 1H-NMR and 13C-NMR spectrums. Results showed that the water fraction and normal butyl alcohol antioxidative extract fraction of black rice had the strongest antioxidation capacities and their TACs reached 383 and 392 ku g-1, respectively. Four main antioxidative components were separated from the water fraction and their TACs reached 976, 878, 1 134 and 1087 ku g-1, respectively. The spectroscopy analysis indicated that the four active components of the antioxidative extract of black rice were four anthocyanin compounds of malvidin, pelargonidin3, 5-diglucoside, cyaniding-3-glucoside and cyaniding-3, 5-diglucoside. It is concluded that the anthocyanin compounds are the most important substantial foundations for antioxidation.

关键词

black rice/antioxidative composition/structure identification

Key words

black rice/antioxidative composition/structure identification

分类

农业科技

引用本文复制引用

ZHANG Ming-wei,GUo Bao-jiang,ZHANG Rui-fen,CHI Jian-wei,WEI Zhen-cheng,XU Zhi-hong,ZHANG Yan,TANG Xiao-jun..Separation, Purification and Identification of Antioxidant Compositions in Black Rice[J].中国农业科学(英文版),2006,5(6):431-440,10.

基金项目

This study was supported by the National Natural Science Foundation of China (39870537), and the Natural Science Foundation of Guangdong Province, China(990519) (39870537)

中国农业科学(英文版)

2095-3119

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