Microwave-assisted organic acid extraction of lignin from bamboo: Structure and antioxidant activity investigation

被引：105
作者：
Li, Ming-Fei [1 ]
Sun, Shao-Ni [1 ]
Xu, Feng [1 ]
Sun, Run-Cang [1 ,2 ]
机构：
[1] Beijing Forestry Univ, Inst Biomass Chem & Technol, Beijing 100083, Peoples R China
[2] S China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China
来源：
FOOD CHEMISTRY | 2012年 / 134卷 / 03期
基金：
中国国家自然科学基金;
关键词：
Antioxidant activity; Microwave-assisted extraction; Organic acid; Bamboo; Lignin; HSQC; PHENOLIC-COMPOUNDS; VANILLIN; ETHANOL; BAGASSE; STRAW; WOOD;
D O I：
10.1016/j.foodchem.2012.03.037
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Microwave-assisted extraction in organic acid aqueous solution (formic acid/acetic acid/water, 3/5/2, v/v/v) was applied to isolate lignin from bamboo. Additionally, the structural features of the extracted lignins were thoroughly investigated in terms of C-9 formula, molecular weight distribution, FT-IR, H-1 NMR and HSQC spectroscopy. It was found that with an increase in the severity of microwave-assisted extraction, there was an increase of phenolic hydroxyl content in the lignin. In addition, an increase of the severity resulted in a decrease of the bound carbohydrate content as well as molecular weight of the lignin. Antioxidant activity investigation indicated that the radical scavenging index of the extracted lignins (0.35-1.15) was higher than that of BHT (0.29) but lower than that of BHA (3.85). The results suggested that microwave-assisted organic acid extraction provides a promising way to prepare lignin from bamboo with good antioxidant activity for potential application in the food industry. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1392 / 1398
页数：7
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