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Journal of Agricultural and Food Chemistry 2014-Jun

Structural features and antioxidant activities of lignins from steam-exploded bamboo (Phyllostachys pubescens).

Aðeins skráðir notendur geta þýtt greinar
Skráðu þig / skráðu þig
Krækjan er vistuð á klemmuspjaldið
Shao-Ni Sun
Xue-Fei Cao
Feng Xu
Run-Cang Sun
Gwynn Lloyd Jones

Lykilorð

Útdráttur

An environmentally friendly steam explosion process of bamboo, followed by alkali and alkaline ethanol delignification, was developed to fractionate lignins. Results showed that after steam explosion the lignins isolated showed relatively low carbohydrate contents (0.55-1.76%) and molecular weights (780-1050 g/mol). For each steam-exploded sample, alkali-extracted lignins presented higher phenolic OH values (1.41-1.82 mmol/g), p-coumaric acid to ferulic acid ratios (pCA/FA ratios 4.5-14.1), and syringyl to guaiacyl ratios (S/G ratios 5.0-8.5) than those from alkaline ethanol-extracted lignins (phenolic OH 0.85-1.35 mmol/g, pCA/FA ratios 1.6-5.2, and S/G ratios 3.5-4.8). The lignins obtained consisted mainly of β-O-4' linkages combined with small amounts of β-β', β-5', and α-O-4/β-O-4 linkages. Antioxidant activities of the lignins obtained were tested by the 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azobis(3-ethylbenzothiazoline-6-sulfonic acid), and ferric reducing activity power methods. It was found that alkali-extracted lignins obtained during the initial extraction process had higher antioxidant activities than alkaline ethanol-extracted lignins obtained during the second extraction process.

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