Study On The Extracts Of Antioxidant Activity In Yellow Rice Wine

In this study, the components with antioxidative activity in Yellow Rice Wine, included polyphenolic and peptide, were isolated and purified, symergisitie antioxidative activities of components with antioxidative activity isolated from Ginkgo biloba seed with them were also researched.The content of total phenol in Yellow Rice Wine was determinded. The antioxidative activity of Yellow Rice Wine was determinded. Results showed the mostly source of antioxidative activity of Yellow Rice Wine was polyphenolic include Catechin, Gallic acid and Syringic acid. The peptide in the wine also considered certain antioxidative activity. With the methods of macroporous resin chromatography, inoexchange chromatography, gel filtration chromatography, resersed phase chromatography, two samples were obtained. Molecalar weight of these two samples by Sephadex G-10 gel filtration chromatography was about 600D. Amion acid analysis results showed the source of antioxidative activity of the samples were Arg, Leu and Lys.An antioxidant active protein was isolated from the Ginkgo biloba seeds was using ammonium sulfate precipitation, ionexchange chromatography on DEAE-52, MonoQ, and then gel filtration on UltroGelACA-54.This protein gave a single band on PAGE and SDS-PAGE. The total molecular weight of this protein is 60KD. And the molecular weight is 10KD. And the polyscccharide of Ginkgo biloba seeds was isolated and punfied by ethand fractionation, deprotein processing with Sevage method and gel filtration chromatography, this polyscccharide had the capability DPPH free radical scavenging activity. By extracting the total polyphenols from Ginkgo biloba seed, with the methods of takeing ethanol as menstruum and isolating by macroporous resin. The activity of anti-oxygen of polyphenols extract was also studied.The symergistie antioxidative activities of the components in the wine with the ectract from Ginkgo biloba seed imdiferent DPPH system were researched. The results showed that the protein E1 and the polyphenolic in the wine exhibitied remarkable antioxidant activity and synergisie effect. The optimum reaction conditions of scavenging DPPH free radical were: pH3~4,60℃.