Study on degradation and antioxidant activities of sphingan Ss

LI Xiao-yan; HUANG Hai-dong; LI Jun

doi:10.13386/j.issn1002-0306.2013.20.041

LI Xiao-yan, HUANG Hai-dong, LI Jun. Study on degradation and antioxidant activities of sphingan Ss[J]. Science and Technology of Food Industry, 2013, (20): 99-101. DOI: 10.13386/j.issn1002-0306.2013.20.041

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Study on degradation and antioxidant activities of sphingan Ss

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Abstract

Sphingan Ss was degraded by oxidative method, and a degradation product with weight-average molecular weight 10.3ku was obtained. The structure of degraded sphingan Ss was characterized by infrared spectrum and1H-NMR. The antioxidant capacity was investigated. The results showed that degradation product exhibited higher antioxidant activity than the sphingan Ss. The value of reducing power reached the maximum after a degradation time of 24 hours. The IC50 of scavenging hydroxyl free radical and superoxide anion was 8.32mg/mL and 12.13mg/mL, respectively.

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