FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (12): 934-935.

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Antioxidative Activities of Yakuchinone A and Curcumin Analysised by Molecular Mechanics and Quantumchemistry Methods

LIU Hong,GUO Si-yuan   

  1. 1.Hainan Chemistry Key Laboratory of Tropic Plant Resource, Hainan Normal University, Haikou 571158, China;2.Institute of Light Industry and Chemistry Engingeering, South China University of Technology, Guangzhou 510641, China
  • Online:2006-12-15 Published:2011-11-23

Abstract: Molecular mechanics and quantumchemistry methods was used to study the effect quarititative structure-activity relationship (QSAR) on the antioxidative activities of yakuchinone A and curcumin. The energy and electronic structures of the curcumin compounds including yakuchinone A and curcumin were calculated. The change of enery and electronic structure from free radicals were acounted and like curcumin compounds there the active process of the curcumin compounds dehydrogenation oxidation was take place. Results showed that the structure stabilities of curcumin and yakuchinone A are reactive to their moleculars tructure.

Key words: Alpinia oxyphylla, antioxidant, QSAR(quantitative structure activity relationship)