Separation and Antioxidant Activity Evaluation of Melanoidins from Lager Beer

作者：Zheng J.-D.; Sun M.-X.; Yao J.-W.; Zhao H.-F.

来源：Modern Food Science and Technology, 2017, 33(10): 127-132.

DOI：10.13982/j.mfst.1673-9078.2017.10.019

• Antioxidant activity
• Beer
• Isolation
• Melanoidins

The antioxidant activity of melanoidins isolated from beer by ultrafiltration and macroporous resin chromatography was evaluated by measuring their 2, 2'-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and reducing power. The results showed that fraction with high molecular weight (>10 ku) exhibited low yield and melanoidins content as well as weak antioxidant activity, while the lower molecular weight of fractions possessed the higher yield, melanoidins content and antioxidant activity. The UF4 fraction (<3 ku) had the highest yield, melanoidins content and antioxidant activity. The UF4 fraction was separated into 3 fractions with different polarity (D1>D2>D3) by macroporous resin chromatography. The D1 fraction which had the highest yield accounted for almost 94% of the UF4, while the D3 fraction represented less than 1% but showed the highest melanoidins content. The D2 fraction had the strongest ABTS radical scavenging activity and reducing power, whereas D1 showed very weak antioxidant activity. Therefore, the present results indicated that melanoidins with the strongest antioxidant activity existed in UF4 fraction (<3 ku), and could be isolated from beer by macroporous resin chromatography with 20% ethanol elution.

• 出版日期2017
• 单位华南理工大学