摘要
为了评价黄芩苷中糖链结构的变化对其抗氧化作用的影响,进一步探讨黄芩苷抗氧化构效关系。采用化学合成法对黄芩苷糖链部分的6-羧基进行选择性酯化修饰,通过薄层层析(TLC)和核磁共振(13C NMR)波谱法确定它们的结构。并采用超快速抗氧化自由基全自动分析仪测定黄芩苷及其衍生物的抗氧化活性。对黄芩苷糖链结构的6-羧基进行酯化,合成了黄芩苷乙酯(2)、丁酯(3)和苄酯(4)衍生物。黄芩苷的抗氧化活性强于其衍生物,说明6-羧基为黄芩苷抗氧化活性所必需基团。
The objective of this study was to evaluate the effect of sugar chain structure in baicalin on its antioxidant activity and further explore its structure-antioxidant activity relationship.Partial 6-carboxy groups on the sugar chains in baicalin were selectively esterified by chemical synthesis.Baicalin and its derivatives were structurally characterized by means of TLC and 13C NMR techniques,and their antioxidant activities were measured on a Photochem antioxidant analyzer.The derivatives synthesized through selective esterification were identified to be ethyl ester（2）,n-butyl ester（3） and benzyl-ester（4）.Baicalin had higher antioxidant activity than them,indicating that 6-carboxy group is essential for the antioxidant activity of baicalin.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第1期49-51,共3页
Food Science
关键词
黄芩苷
酯化
抗氧化
构效关系
baicalin
esterification
antioxidation
structure-activity relationship
