Isolation and characterization of antioxidative compounds from ume (Prunus mume) liqueur
Isolation and characterization of antioxidative compounds from ume (Prunus mume) liqueur
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梅（Prunus mume）利口酒中抗氧化化合物的分离和表征
DOI：
10.3136/nskkk.46.792
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发表时间：
1999
期刊：
影响因子：
0.2
通讯作者：
H. Yoshizumi
中科院分区：
文献类型：
--
作者：
Liqueur;Norifumi;Shirasaka;Aki Kurematsu;Nobuyuki;Kondo;Shunji;Masahiro;Iida;Takehiro;Hasegawa;Tetsuo;Murakami;H. Yoshizumi
研究了梅酒（日本传统甜酒，通过将梅树果实和糖浸泡在烈酒中制成）中具有抗氧化活性的成分。极性较大的溶剂如乙酸乙酯、乙醚、氯仿等比非极性溶剂如正己烷、石油醚等更能有效地提取活性成分。采用溶剂分级、AmberliteXAD-2、WakogelC-100、SephadexLH-20柱层析和高效液相色谱法对梅利口酒乙酸乙酯提取物进行了分离纯化。纯化后的化合物具有抗氧化活性，经鉴定为ar-
The search for components exhibiting antioxidant activity in Ume liqueur, Japanese traditional liqueur made by steeping Ume (Prunus mume) fruit and sugar in spirits, was investigated. The active components were extracted more effectively by relatively polar solvents, such as ethyl acetate, diethyl ether and chloroform than nonpolar solvents, such as n-hexane and petroleum ether. Ethyl acetate extract from Ume liqueur was purified with solvent fractionation followed by Amberlite XAD-2, Wakogel C-100, Sephadex LH-20 column chromatographies and high performance liquid chromatography. The purified compound exhibiting antioxidant activity was identified as ar-