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.

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Baicalin: Chemical Modification and Structure-antioxidant Activity Relationship

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