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

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• 作者：Ming-Fei Lip>ap> ; Shao-Ni Sunp>ap> ; Feng Xup>ap>p> ; p>p>xfx315@bjfu.edu.cnp> ; Run-Cang Sunp>ap>p> ; p>p>bp>p> ; p>p>rcsun3@bjfu.edu.cnp>
• 关键词：Antioxidant activity ; Microwave-assisted extraction ; Organic acid ; Bamboo ; Lignin ; HSQC
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：1 October, 2012
• 卷：134
• 期：3
• 页码：1392-1398
• 文件大小：524 K

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 C₉ formula, molecular weight distribution, FT-IR, p>1p>H 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.