Antioxidant activity of lignin phenolic compounds extracted from kraft and sulphite black liquors.
Antioxidant activity of lignin phenolic compounds extracted from kraft and sulphite black liquors.
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DOI：
10.3390/molecules15129308
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发表时间：
2010-12-16
期刊：
影响因子：
--
通讯作者：
Duarte AP
中科院分区：
文献类型：
--
作者：
Faustino H;Gil N;Baptista C;Duarte AP
对葡萄牙用于生产蓝桉纸浆的两种蒸煮工艺（硫酸盐法和亚硫酸盐法）获得的工业黑液中存在的酚类化合物的抗氧化活性进行了评估。用乙酸乙酯萃取在几个pH值下处理的黑液。通过对 pH = 6 的硫酸盐溶液和原始 pH 值的亚硫酸盐溶液的粗提取物进行液相色谱进一步分离酚类部分。总酚含量以没食子酸当量测定（Folin-Ciocalteu 比色法），并使用 DPPH 自由基清除能力测试测量几个 pH 值下粗提物和分离级分中的抗氧化活性。粗提物和分离馏分的总酚含量分别为92.7至181.6和91.6至1,099.6 mg GAE/g，而抗氧化活性指数（AAI）分别为2.20至3.41和2.21至11.47，在所有研究案例中都显示出非常强的抗氧化活性。将柱色谱分离的组分进行质谱分析，并将结果与文献中其他天然产物（主要来自桉树）的结果进行比较，并通过 1H-NMR 和 FTIR 鉴定功能团的特征带。这些方法可以鉴定 17 种酚类化合物。
The antioxidant activity of the phenolic compounds present in industrial black liquors obtained from the two cooking processes (kraft and sulphite) used in Portugal to produce Eucalyptus globulus pulp was evaluated. The black liquors treated at several pH values were extracted with ethyl acetate. Phenolic fractions were further separated by liquid chromatography of the crude extracts of kraft liquor at pH = 6 and sulphite liquor at the original pH. Total phenolic content was determined in terms of gallic acid equivalents (Folin-Ciocalteu colorimetric method), and the antioxidant activity in the crude extracts at several pH values and in the separated fractions was measured using the DPPH test for radical scavenging capacity. The total phenolic content of crude extracts and separated fractions ranged from 92.7 to 181.6 and from 91.6 to 1,099.6 mg GAE/g, respectively, while the antioxidant activity index (AAI) ranged from 2.20 to 3.41 and from 2.21 to 11.47 respectively, showing very strong antioxidant activity in all studied cases. The fractions separated by column chromatography were submitted to mass spectrometry analysis and the results were compared to others in the literature of natural products, mainly from Eucalyptus, and the characteristic bands of functional groups were identified by 1H-NMR and FTIR. These methods allowed the identification of 17 phenolic compounds.
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影响因子：
6.1
作者：
del Rio, Jose C.;Gutierrez, Ana
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