Study on Acid Hydrolysis of Flavone Glycosides of Propolis and Antioxidant Activity of Its Hydrolysates

doi:10.7506/spkx1002-6630-200903009

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (3): 47-50.doi: 10.7506/spkx1002-6630-200903009

Previous Articles Next Articles

Study on Acid Hydrolysis of Flavone Glycosides of Propolis and Antioxidant Activity of Its Hydrolysates

LIU Ya-nan1,2，CHENG Yan-hua1,2，HU Fu-liang1,*，ZHU Wei1，LI Ying-hua3

(1. College of Animal Science, Zhejiang University, Hangzhou 310029, China；2.College of Bee Science, Fujian Agriculture and
Forest University, Fuzhou 350002, China；3. College of Materials Science and Chemical Engineering, Zhejiang University,
Hangzhou 310027, China)

Received:2008-01-13 Revised:2008-05-12 Online:2009-02-01 Published:2010-12-29
Contact: HU Fu-liang1 E-mail:flhu@zju.edu.cn; fulianghu@yahoo.com

Abstract

Abstract:

The flavone glycosides of propolis were hydrolyzed by hydrochloric acid, and then the antioxidation of its hydrolystes was determined. The results indicated that the flavone glycosides of propolis can be hydrolyzed into flavone glycones effectively by hydrochloric acid. The hydrolysis conversion rate of rutin reaches 59.1%, and the contents of kaempferol and isorhamnetin are increased by 1 to 3 times. Moreover, the scavenging capacity to DPPH radicals and the antioxidant activity for lard oil of the hydrolysates are improved obviously.

Key words: propolis, flavone glycoside, acid hydrolysis, antioxidation

CLC Number:

S896.6

LIU Ya-nan1,2，CHENG Yan-hua1,2，HU Fu-liang1,*，ZHU Wei1，LI Ying-hua3. Study on Acid Hydrolysis of Flavone Glycosides of Propolis and Antioxidant Activity of Its Hydrolysates[J]. FOOD SCIENCE, 2009, 30(3): 47-50.

[1]	SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong. Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus [J]. FOOD SCIENCE, 2021, 42(12): 91-98.
[2]	HUANG Ruijie, LI Mei, LIAO Anping, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WANG Xuejiao, WEI Liming, GAN Lanfang. Comparison of Acid Hydrolysis and Enzymatic Hydrolysis of Dextran [J]. FOOD SCIENCE, 2020, 41(6): 43-50.
[3]	ZHANG Yuzhu, WANG Bingyi, ZENG Zi’ao, XU Ruoyun, LI Jun, FAN Mingtao, WEI Xinyuan. Effect of Culture Conditions on the Formation of Selenium Nanoparticles with Different Particle Sizes by Microbial Reduction Using Lactobacillus plantarum and Their Bioactivity Evaluation [J]. FOOD SCIENCE, 2020, 41(22): 119-126.
[4]	QIU Tingting, TAN Xiao, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai. Recent Advances in Preparation and Antimicrobial and Antioxidant Activity of Chitosan-Monosaccharides Maillard Reaction Products [J]. FOOD SCIENCE, 2020, 41(19): 327-333.
[5]	ZHAO Mengqian, ZHANG Yadan, WANG Yingxiang, LIU Na, ZHANG Nan, JIAN Jiayu, ZHANG Lin, ZHANG Jihong. Controlled Release and Maintained Antibacterial and Antioxidant Effects of Thyme Essential Oil Encapsulated in Self-Assembled Peptide Hydrogel [J]. FOOD SCIENCE, 2020, 41(15): 8-14.
[6]	DONG Airong, MIAO Jianjun, PENG Zhongli, ZENG Yu, FU Yangyang, WANG Ding, GUO Chunhua. Effect of Age on Nutritional Value and Antioxidant Activity of House-feeding Yak Meat [J]. FOOD SCIENCE, 2019, 40(19): 77-82.
[7]	ZHENG Lan, MA Yaohong, MENG Qingjun, WANG Binglian, YANG Junhui, LIU Qing’ai, PENG Yao, HAN Fang. Preparation and Hydrolysis Characteristics of Mycelial Polysaccharide from Thelephora ganbajun Zang [J]. FOOD SCIENCE, 2019, 40(14): 312-322.
[8]	Sun Haitao,, Shao Xinru, QU Zhaoting, QIN Ting , MA Zhongsu. Preparation and Characterization of Corn Straw Nanocellulose [J]. FOOD SCIENCE, 2018, 39(8): 205-211.
[9]	WANG Erlei, CHEN Jingjing, LIU Yanjun, LIU Jingbo. Preparation of Anthocyanin Aglycones from Blueberries Using Combination of Different Chromatographic Techniques [J]. FOOD SCIENCE, 2018, 39(18): 227-234.
[10]	HUANG Haibo, SHEN Zhenhuang, GENG Qianqian, SHI Peiying, WU Zhenhong, SUN Yanru, HAN Mingfeng, MIAO Xiaoqing. Protective Effect of Propolis Extract on Liver and Kidney Injury Induced by Cisplatin in Rats [J]. FOOD SCIENCE, 2018, 39(15): 159-164.
[11]	HUO Yanxiong, REN Yamei, YUAN Chunlong, WANG Tao, REN Xiaolin, YANG Junlin. Antioxidant Activities of Phloridzin Myristate [J]. FOOD SCIENCE, 2017, 38(9): 119-125.
[12]	ZHU Jie, WANG Hongbao, KONG Jiajun, SONG Xiaofei, TAO Shutian. Purification and Antioxidant Activity of Polyphenols from Young Pear Fruits [J]. FOOD SCIENCE, 2017, 38(5): 14-20.
[13]	LI Wei, CHENG Chao, MO Kaiju. Antioxidant Activity of Water-Soluble and Alcohol-Soluble Flavonoids from Fengtou Ginger Rhizomes [J]. FOOD SCIENCE, 2017, 38(19): 137-142.
[14]	YING Jian, ZHANG Bo, WANG Chunbo, WANG Chunling. Systematic Analysis of Biological Mechanisms of Propolis in Improving Metabolic Health through a Network Pharmacological Approach [J]. FOOD SCIENCE, 2017, 38(11): 95-102.
[15]	TENG Fei, ZHENG Yue, WANG Ping. Isolation and Identification of Anthocyanins from Solanum nigrum L. Fruits [J]. FOOD SCIENCE, 2016, 37(7): 56-61.

Study on Acid Hydrolysis of Flavone Glycosides of Propolis and Antioxidant Activity of Its Hydrolysates

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments