中国食品添加剂Issue(6)：75-79,5.
原花青素分级分离
The separation of proanthocyanidins
赵平 1张月萍 1刘俊英 1任鹏1
作者信息
- 1. 河北科技大学化学与制药工程学院,石家庄050018
- 折叠
摘要
Abstract
Proanthocyanidins are polymerized by (+) - catechin, (-) - epicatechin and (-) - epicatechin - 3 - gallate. It is difficulty to separate and analyze because of a variety of isomers of different degrees of polymerization. The antioxidant activity of proanthocyanidins largely depends on the degree of polymerization. Proanthocyanidins were separated according to the degree of polymerization, and the property of different products was evaluated. Ethanol concentration of 10% ~40% and 60% were selected in gradient eluting by AB -8 resin. The eluting recovery achieved 98. 63%. According to the average degree of polymerization and antioxidant activity of proanthocyanidins, ethanol 0 ~ 10% eluent contained only monomer, ethanol 12% ~32% eluent contained mainly OPC, ethanol 32% ~60% eluent contained PPC. The an-tioxidation activity of 12% ~32% eluent was the highest with the free radical clearance rate 44. 85% which is equivalent of VC 19. 38 μg/mL.关键词
原花青素/分级分离/平均聚合度/抗氧化活性Key words
proanthocyanidins/fractionation/average degree of polymerization/antioxidant activity分类
轻工纺织引用本文复制引用
赵平,张月萍,刘俊英,任鹏..原花青素分级分离[J].中国食品添加剂,2011,(6):75-79,5.
