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Position: Home > Articles > Antioxidant and Antimicrobial Activities and Infrared Spectroscopic Analysis of Brown Pigment from Hickory Shell FOOD SCIENCE 2011,32 (5) 115-118

山核桃壳棕色素的生物活性及其红外光谱分析

作  者:
陈晓;叶明;陈炜;杨柳;方勇;詹权胜
单  位:
合肥工业大学生物与食品工程学院;安徽詹氏食品有限公司
关键词:
山核桃壳;棕色素;生物活性;最低抑菌浓度
摘  要:
用体积分数95%乙醇提取山核桃壳棕色素,经AB-8大孔树脂纯化后,对其生物活性及红外光谱进行研究。结果表明:质量浓度为3.0g/L时,山核桃壳棕色素的总抗氧化能力相当于126.65mmol/Lα-生育酚;棕色素还原能力的EC50值(吸光度为0.5时的质量浓度)为0.286g/L;质量浓度为1.0g/L时,棕色素对.OH的清除率达到60.84%。抑菌实验表明:山核桃壳棕色素对酿酒酵母(Saccharomyces cerevisiae)、金黄色葡萄球菌(Staphylococcusaureus)、枯草芽孢杆菌(Bacillus subtilis)、大肠杆菌(Escherichia coli)、黑曲霉(Aspergillus niger)均有抑制作用,最低抑菌浓度分别为0.125、0.25、0.25、1.0、0.5g/L。红外光谱分析结果表明:该棕色素含有苯环和酚羟基结构。
译  名:
Antioxidant and Antimicrobial Activities and Infrared Spectroscopic Analysis of Brown Pigment from Hickory Shell
作  者:
CHEN Xiao1,YE Ming1,*,CHEN Wei1,YANG Liu1,FANG Yong2,ZHAN Quan-sheng2(1.School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China; 2.Anhui Zhanshi Food Co.Ltd.,Ningguo 242300,China)
关键词:
hickory shell;brown pigment;biological activities;minimum inhibitory concentration
摘  要:
Brown pigment extracted from hickory shell with 95% alcohol and purified on AB-8 macroporous resin column was subjected to evaluation of antioxidant and antimicrobial activities and infrared spectroscopic analysis.The results showed that the total antioxidant capacity of the brown pigment at a concentration of 3.0 g/L was equivalent to 126.65 mmol/L α-tocopherol.The EC50 value(the effective concentration at which the absorbance was 0.5) of reducing power for the pigment was 0.286 g/L.The scavenging rate against hydroxyl free radicals reached 60.84 % at 1.0 g/L.The MIC(minimum inhibitory concentration) values of antibacterial effects on Saccharomyces cerevisiae,Staphylococcus aureus,Bacillus subtilis,Escherichia coli and Aspergillus niger were 0.125,0.25,0.25,1.0 g/L and 0.5 g/L,respectively.IR spectral analysis revealed the presence of benzene ring and phenolic hydroxyl in the pigment.

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