한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제20권4호
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- Pages.273-281
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- 1987
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Amino산-Xylose 갈변반응물질의 항산화성 3. 용매추출, Column Chromatography와 Gel여과에 의한 항산화성 갈변물질의 분리
Antioxidant Activity of Amino Acid-Xylose Browning Reaction Products 3. Isolation of Antioxygenic Substances from Browning Reaction Products by Solvent Extraction, Column Chromatography and Gel Filteration
- YOU Byeong-Jin (Department of food and Nutrition, Kangnung National University,) ;
- LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University) ;
- LEE Jong-Ho (Department of Food and Nutrition, Gyongsang National University)
- 발행 : 1987.07.01
초록
In this work the antioxidant effects of browning reaction products prepared by xylose-tryrtophan reaction system were discussed. The antioxygenic brown pigments were separated by solvent extraction, and column chromatography and isolated by gel filteration. The functional groups of the brown pigments which had antioxidant activity were examined. The brown pigments extracted with methanol showed antioxidant effect and were fractionated in 5portions on DEAE-cellulose column. The elutes with methanol: acetic acid(10:30 v/v sol n(A), methanol: chloroform(95:5 v/v) sol n(C), and chloroform: acetic acid(10:30 v/v) sol n(E) only showed antioxidant activity and their compositions were 22.43, 21.51 and
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