FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (23): 138-141.doi: 10.7506/spkx1002-6630-201323029

Previous Articles     Next Articles

Composition Analysis and Antioxidant Activity of Auricularia auricula Melanin

ZOU Yu1,YIN Dong-mei2,GANG Jie1,DU Xiong-wei1,LIU Cheng-hui1,GU Zhen-xin3,*   

  1. 1. College of Life Science, Dalian Nationalities University, Dalian 116600, China;
    2. School of Ecological Engineering, Shanghai Institute of Technology, Shanghai 201418, China;
    3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Received:2012-12-23 Revised:2013-11-13 Online:2013-12-15 Published:2014-01-03
  • Contact: GU Zhen-xin E-mail:yuz163@163.com

Abstract:

By Sephadex G-100 column separation, components F1 and F2 of A. auricula melanin were obtained with
molecular weights of 404.97 kD and 20.69 kD, respectively. The UV-visible spectra of both melanin components were
very similar to that of the typical melanin. The IR spectra indicated that the structural composition of F1 and F2 included
OH, NH2, C=O, C=C, CH, CH2 and aromatic groups. Elemental composition analysis showed that F1 and F2 belonged to
phaeomelanin due to S element besides C, H, N and O elements. F1 was darker than F2, but both of them possessed the same
solubility and redox properties. They exhibited a strong antioxidant activity. When used at a concentration of 1.0 mg/mL, the
superoxide radical-scavenging activity exceeded 80% and the hydroxyl radical scavenging activity was close to 40%.

Key words: Auricularia auricula, melanin, isolation and identification, physicochemical properties, antioxidant activity

CLC Number: