麻竹笋笋壳醋酸木质素结构特性及抗氧化性

发布时间：2018-05-31 15:37

  本文选题：大叶麻竹笋 + 笋壳　； 参考：《精细化工》2017年12期

【摘要】：采用醋酸法提取大叶麻竹笋笋壳中木质素,并对得到的醋酸木质素进行表面微观特性、结晶特性、热稳定性、吸湿特性及抗氧化能力测定,同时与相同来源的纤维残渣和粗膳食纤维进行对比实验。结果表明,醋酸木质素表面呈球形且结构粗糙多孔,以无定形结构存在,热稳定性较好,最大失重速率为0.34%/℃,吸湿率较低(5.21%)。DPPH自由基清除能力和亚铁离子还原能力(FRAP)测定结果表明,醋酸木质素抗氧化能力高于人工合成的抗氧化剂BHT,其ABTS自由基清除能力与BHT相当,无显著差异。并且醋酸木质素的抗氧化能力显著高于相同来源的纤维残渣和粗膳食纤维。
[Abstract]:The lignin was extracted from the bamboo shoot shell by acetic acid method, and the surface microcosmic, crystallization, thermal stability, moisture absorption and antioxidation ability of the obtained lignin were measured. At the same time, it was compared with fiber residue and crude dietary fiber from the same source. The results showed that the surface of acetic acid lignin was spherical and porous, with amorphous structure and good thermal stability. The maximum weight loss rate was 0.34 / 鈩，

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