Baicalin: Chemical Modification and Structure-antioxidant Activity Relationship

doi:10.7506/spkx1002-6630-201101012

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 49-51.doi: 10.7506/spkx1002-6630-201101012

• Basic Research • Previous Articles Next Articles

Baicalin: Chemical Modification and Structure-antioxidant Activity Relationship

HAN Bao-rui

Development College of Jilin Agricultural University, Changchun 130600, China

Received:2010-03-31 Revised:2010-12-14 Online:2011-01-15 Published:2010-12-28
Contact: HAN Bao-rui E-mail:hbaorui@gmail.com

Abstract

Abstract:

The objective of this study was to evaluate the effect of sugar chain structure in baicalin on its antioxidant activity and further explore its structure-antioxidant activity relationship. Partial 6-carboxy groups on the sugar chains in baicalin were selectively esterified by chemical synthesis. Baicalin and its derivatives were structurally characterized by means of TLC and 13C NMR techniques, and their antioxidant activities were measured on a Photochem antioxidant analyzer. The derivatives synthesized through selective esterification were identified to be ethyl ester (2), n-butyl ester (3) and benzyl-ester (4). Baicalin had higher antioxidant activity than them, indicating that 6-carboxy group is essential for the antioxidant activity of baicalin.

Key words: baicalin, esterification, antioxidation, structure-activity relationship

CLC Number:

R962

HAN Bao-rui. Baicalin: Chemical Modification and Structure-antioxidant Activity Relationship[J]. FOOD SCIENCE, 2011, 32(1 ): 49-51 https://doi.org/10.7506/spkx1002-6630-201101012

[1]	WANG Yan, YU Xinxin, LI Dehai, DONG Wenjiang. Identification of Key Astringent Phenolic Acids in Coffee and Their Interaction Mechanism with Salivary Proteins [J]. FOOD SCIENCE, 2026, 47(9): 52-62.
[2]	LI Hongliang, PAN Yingbin, CHEN Jingnan, HUANG Di, WEI Kaiwen, CAO Rong, WU Fuwang. Effects of Sodium Dehydroacetate Treatment on Delaying Postharvest Browning and Enhancing Antioxidant Activity of Litchi [J]. FOOD SCIENCE, 2026, 47(7): 290-301.
[3]	SHI Huiling, AN Ning, ZHANG Xuan, YIN Xuefeng. A Review on Structural Characteristics and Application of Food-Derived Flavonoids in Functional Foods [J]. FOOD SCIENCE, 2026, 47(5): 422-433.
[4]	DONG Xiaobing, LIU Xiaolan, LI Guanlong, ZHENG Chengxin, JI Guangxi, ZHENG Xiqun. Isolation, Identification, and Structure-Activity Relationship of Antioxidant Peptides from Rice Bran Protein [J]. FOOD SCIENCE, 2026, 47(3): 120-130.
[5]	LIU Jiajia, ZHANG Yimeng, YAN Qianqian, YUE Yuhan, LIU Yuanhong, WANG Wentao, SUN Shenglin. Stabilization and Curcumin-Loading Capacity of Pickering Emulsions Using Ultrasonic-Assisted Octenyl Succinic Anhydride-Modified Millet Starch [J]. FOOD SCIENCE, 2026, 47(10): 75-84.
[6]	HUANG Lei, HAN Lihua, WANG Kai, LIU Yang, PANG Bo, MA Wenlong, YIN Boxing, CHEN Xia, HUANG Yujun, GU Ruixia. Recent Advances in Food-Derived Antioxidant Peptides and Their Role in Improving Cardiovascular Health [J]. FOOD SCIENCE, 2026, 47(1): 377-391.
[7]	LIU Yihang, GENG Jie, LIU Liping, FENG Jie, ZHANG Jinsong, LIU Yanfang. Research Progress on the Mechanism and Structure-Activity Relationship of β-Glucans in Regulating the Health Effects of Gut Microbiota [J]. FOOD SCIENCE, 2025, 46(24): 352-360.
[8]	LIU Zhuyin, LI Yantong, JIANG Yongli, YI Junjie. Mechanism for the Effect of High Pressure Processing at Different Temperatures Combined with Microenvironment on Citrus Pectin Methylesterase and Its Inhibitor [J]. FOOD SCIENCE, 2025, 46(22): 92-100.
[9]	ZHAO Shaojie, MIAO Liping, KANG Yuan, ZHANG Dawei, MA Xin, ZHANG Lizhen. Regulatory Mechanism of Degree of Esterification and Molecular Mass on the Emulsifying Performance of Pectin [J]. FOOD SCIENCE, 2025, 46(18): 36-43.
[10]	SONG Hongjie, GAO Qizhou, YAN Xinxu, FENG Baolong, CUI Weiye, WANG Xibo, WANG Yutang. Structural Characterization and Hypoglycemic Activity of Polysaccharides from Polygonatum sibiricum Subjected to Nine Steaming-Drying Cycles [J]. FOOD SCIENCE, 2025, 46(15): 47-59.
[11]	NAN Xin, ZHU Zhenbao, LIANG Lei, FU Yuyu, GU Haofeng, MA Guohao, WANG Zhuoying. Research Progress on Antioxidant Peptides from Edible Mushrooms [J]. FOOD SCIENCE, 2025, 46(12): 316-324.
[12]	FAN Shengyu, WANG Lei, GAO Xin, FU Xiaoting. Effect of Lactobacillus Fermentation on Structure and Bioactivity of Fucoidan from Saccharina japonica [J]. FOOD SCIENCE, 2025, 46(10): 59-69.
[13]	SHU Zhiqiang, LIU Fang, JING Yuexin, JIAO Chunna, JI Yizhi, WANG Maojian, WANG Gongming, ZHANG Jian. Research Progress on Structure, Activity and Structure-Activity Relationship of Sea Cucumber Polysaccharides [J]. FOOD SCIENCE, 2024, 45(20): 354-365.
[14]	ZHANG Shushu, ZHANG Juhua, LUO Yixuan, LAI Huiting, YU Jiewei, LIU Wei. Preparation, Characterization and Storage Stability of Vitis davidii Foex. Anthocyanin Microcapsules with Tannin as Co-pigment [J]. FOOD SCIENCE, 2024, 45(19): 15-25.
[15]	FANG Zichao, ZHOU Junhan, ZHENG Jianxian. Structure-Activity Relationship of the Bitterness Inhibitor Ferulic Acid [J]. FOOD SCIENCE, 2024, 45(14): 14-22.

Baicalin: Chemical Modification and Structure-antioxidant Activity Relationship

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments