食品与发酵工业2011，Vol.37Issue(3)：41-45,5.
板栗壳棕色素抗氧化性研究与红外光谱分析
Study on Antioxidant Activity and IR Spectra of Brown Pigment from Chestnut Shells
摘要
Abstract
The antioxidant activity of the brown pigment extracted from chestnut shells by two different solutions was compared by IR spectra. The extraction was done by 1％ sodium hydroxide and 40％ ethyl alcohol respectively.The evaluation was measured by the total antioxidant activity, DPPH radical scavenging ability, hydroxyl radical scavenging capability and superoxide radical scavenging capability. The results show that the samples antioxidant activity increased with the amount of the pigment. Compared with Vc and BHT, Vitamin C showed the highest antioxidant activity. The second is brown pigment extracted by ethyl alcohol. The brown pigment extracted with sodium hydroxide is close to the BHT. The order for DPPH radical scavenging ability is:Vitamin C, brown pigment extracted with ethyl alcohol, brown pigment extracted with sodium hydroxide and BHT. The IC50 of the brown pigment extracted with ethyl alcohol is about 0.02 mg/mL. The IC50 of the brown pigment extracted with sodium hydroxide is about 0.09 mg/mL.For hydroxyl radical scavenging capability, the samples exhibit higher scavenging capability with the increasing of the amount of the samples and the four samples were all very close. The superoxide radical scavenging capability result showed that alkali extraction IC50 was 0.71 mg/mL, the alcohol extraction is about 0.83 mg/mL , both weaker than Vitamin C and BHT. The IR spectra showed the difference between two method extracting pigments.关键词
板栗壳/棕色素/抗氧化性/红外光谱Key words
chestnut shells/ brown pigment / antioxidant activity/ IR spectra引用本文复制引用
李莉,顾欣,崔洁,孟阿会,侯亚坤,王建中..板栗壳棕色素抗氧化性研究与红外光谱分析[J].食品与发酵工业,2011,37(3):41-45,5.基金项目
林业公益性行业科研专项”半纤维素多糖高效开发利用技术研究”(20100400706) （20100400706）
