黑木耳黑色素组分分析及其抗氧化活性研究  

Composition Analysis and Antioxidant Activity of Auricularia auricula Melanin

作　　者：邹宇[1] 尹冬梅[2] 冮洁[1] 杜雄伟[1] 刘程惠[1] 顾振新[3] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600 [2]上海应用技术学院生态技术与工程学院,上海201418 [3]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2013年第23期138-141,共4页Food Science

基　　金：大连民族学院博士启动基金项目(110015)

摘　　要：将发酵法制备的黑木耳黑色素采用SephadexG-100柱层析,得到两组分F1和F2,分子质量分别为404.97kD和20.69kD。两组分的紫外-可见光谱与其他黑色素相似,红外色谱和元素分析表明两者均由OH、NH2、C=O、C=C、CH、CH2以及芳环基团组成,且除C、H、N和O元素外,还含有S元素,属于棕黑色素。F1比F2更趋近于黑色,但溶解性和氧化还原性相同。黑色素两组分均具有较强的抗氧化能力,1.0mg/mL质量浓度的F1和F2溶液超氧阴离子自由基清除率超过80%,羟自由基清除率接近40%。By Sephadex G-100 column separation, components F1 and F2 of A. auricula melanin were obtained with molecular weights of 404.97 kD and 20.69 kD, respectively. The UV-visible spectra of both melanin components were very similar to that of the typical melanin. The IR spectra indicated that the structural composition of F1 and F2 included OH, NH2, C=O, C=C, CH, CH2 and aromatic groups. Elemental composition analysis showed that F1 and F2 belonged to phaeomelanin due to S element besides C, H, N and O elements. F1 was darker than F2, but both of them possessed the same solubility and redox properties. They exhibited a strong antioxidant activity. When used at a concentration of 1.0 mg/mL, the superoxide radical-scavenging activity exceeded 80% and the hydroxyl radical scavenging activity was close to 40%.

关 键 词：黑木耳 黑色素 分离鉴定 理化性质 抗氧化活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]