Study on extraction process and antioxidant activity of melanin from Tremella fuciformis residue

Authors

SHI Xuan, Chongqing Academy of Chinese Materia Medica, Chongqing 400065, China
YAN Yu, College of Food Science, Southwest University, Chongqing 400716, China
LIANG Xuming, Chongqing Academy of Chinese Materia Medica, Chongqing 400065, China
TAN Hongjun, Chongqing Academy of Chinese Materia Medica, Chongqing 400065, China
YANG Yong, Chongqing Academy of Chinese Materia Medica, Chongqing 400065, China
ZHONG Geng, College of Food Science, Southwest University, Chongqing 400716, China
SHI Wenjuan, Enterprise Engineering Research Center for Tremella Nutrition Food, Chongqing 409000, China

Abstract

Melanin was extracted by alkali solution and acid extraction method with the assistance of microwave from Tremella fuciformis residue. The separation and purification was optimized. The spectral characteristics and antioxidant activities of melanin were researched. The results showed that the optimum process of extracting melanin from Tremella fuciformis residue by alkali solution and acid extraction method with the assistance of microwave were as follows: amount of extraction solvent to yield 1∶40, concentration of NaOH 1.75 mol/L, hydrolyzing time 2 h, microwave treatment time 60 s. In this condition color value of melanin extracted from Tremella fuciformis residue was 156.6, and was 316.0 after purification. By spectroscopic, melanin from Tremella fuciformis residue was identified to be DOPA. The half clearance rates of DPPH radical and ·O^-₂ radical were 1.74, 1.08 mg/mL, respectively.

Publication Date

12-28-2016

First Page

161

Last Page

165,174

DOI

10.13652/j.issn.1003-5788.2016.12.035

Recommended Citation

Xuan, SHI; Yu, YAN; Xuming, LIANG; Hongjun, TAN; Yong, YANG; Geng, ZHONG; and Wenjuan, SHI (2016) "Study on extraction process and antioxidant activity of melanin from Tremella fuciformis residue," Food and Machinery: Vol. 32: Iss. 12, Article 35.
DOI: 10.13652/j.issn.1003-5788.2016.12.035
Available at: https://www.ifoodmm.cn/journal/vol32/iss12/35

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