Antioxidation and HPLC Determination of Lyoniresinol in Plum Fermented Wine

doi:10.7506/spkx1002-6630-200915018

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (15): 82-85.doi: 10.7506/spkx1002-6630-200915018

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Antioxidation and HPLC Determination of Lyoniresinol in Plum Fermented Wine

CHEN Zhi-yi，WU Ji-jun，LIU Xue-ming，LI Sheng-feng

Open Access Laboratory of Agricultural Product Processing, Institute of Sericulture and Farm Produce Processing Research,
Guangdong Academy of Agricultural Sciences, Guangzhou 510610,China

Received:2008-07-14 Revised:2009-06-17 Online:2009-08-01 Published:2010-12-29
Contact: Chen Zhi-yi E-mail:fezychen@scut.edu.cn

Abstract

Abstract:

The total antioxidant capacity (TAC) and DPPH· scavenging activity of plum fermented wine were measured using chemical simulation system. A HPLC method was developed for the determination of content of lyoniresinol in plum fermented wine. The HPLC separation was preformed on a XDB-C18 (4.6 mm × 250 mm, 5 μm) at 30 ℃ using a mobile phase composed of a mixture of methanol and water (25:75, V/V) at a flow rate of 1.0 ml/min, and lyoniresinol was detected at 202 nm. The IC50 of scavenging DPPH· radicals was 2.84% and the TAC was measured as being (18.785 ± 0.722) mmol/ml by FARP method. The lyoniresinol content was 0.772 mg/L. In general plum fermented wine has stronger antioxidant activity.

Key words: plum fermented wine, antioxidation, lyoniresinol, DPPH radical, TAC

CLC Number:

TS262.7

CHEN Zhi-yi，WU Ji-jun，LIU Xue-ming，LI Sheng-feng. Antioxidation and HPLC Determination of Lyoniresinol in Plum Fermented Wine[J]. FOOD SCIENCE, 2009, 30(15): 82-85.

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Antioxidation and HPLC Determination of Lyoniresinol in Plum Fermented Wine

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