Identification of a Polyphenol and Its Antioxidant Properties from the Roasting Reaction of Alginic Acid
Identification of a Polyphenol and Its Antioxidant Properties from the Roasting Reaction of Alginic Acid
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海藻酸焙烧反应中多酚的鉴定及其抗氧化性能
DOI：
10.1093/bbb/zbaa095
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发表时间：
2021
期刊：
影响因子：
--
通讯作者：
and T. Masuda
中科院分区：
文献类型：
--
作者：
S. Doi;Y. Shindo;A. Masuda;Y. Oyama;and T. Masuda
海洋多糖经高温处理（焙烧反应模型）后，自由基清除能力增强。从褐藻酸中得到的产物表现出最大的活性，并在产物中鉴定出一种自由基清除剂褐藻碱。用化学方法测定了其抗氧化活性，证实其抗氧化能力在化学计量上高于Trolox。
The radical scavenging activity of marine polysaccharides was enhanced by their high-temperature treatment (roasting reaction model). The product obtained from alginic acid exhibited maximum activity, and a radical scavenger, alginetin, was identified in the product. Its antioxidant activities were examined by chemical methods, which confirmed that it possessed a stoichiometrically greater antioxidant capacity than that of Trolox.