Antioxidant Activity of Amino Acid-Xylose Browning Reaction Products 3. Isolation of Antioxygenic Substances from Browning Reaction Products by Solvent Extraction, Column Chromatography and Gel Filteration

Amino산-Xylose 갈변반응물질의 항산화성 3. 용매추출, Column Chromatography와 Gel여과에 의한 항산화성 갈변물질의 분리

In this work the antioxidant effects of browning reaction products prepared by xylose-tryrtophan reaction system were discussed. The antioxygenic brown pigments were separated by solvent extraction, and column chromatography and isolated by gel filteration. The functional groups of the brown pigments which had antioxidant activity were examined. The brown pigments extracted with methanol showed antioxidant effect and were fractionated in 5portions on DEAE-cellulose column. The elutes with methanol: acetic acid(10:30 v/v sol n(A), methanol: chloroform(95:5 v/v) sol n(C), and chloroform: acetic acid(10:30 v/v) sol n(E) only showed antioxidant activity and their compositions were 22.43, 21.51 and $34.43\%$ respectively. When each fraction on DEAE-cellulose column was reseparated on Sephadex LH-20 column, 2 fractions were obtained from portion A and C respectively. Molecular weights of A, C and E fraction of brown pigments were from 2,600 to 3,700. By elucidation of IR spectra, the pigment fractions which showed a strong antioxidant activity were tearing the indole group. It is suggested that the antioxidant function of the brown pigment is due to hydroxy and amino group. A higher activity of the brown pigment fraction E might be attributed to carboxylic acid or carboxylic ester compounds.