Separation and Purification of the Antioxidant Compounds from Gutian Red Yeast Rice
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Abstract:
The antibacterial and antioxidant activities of red yeast rice from different areas were investigated in this paper, and the results showed that the antibacterial activity of Gutian red yeast rice was slightly stronger than that of the red yeast rice from other regions. The active compounds of Gutian red yeast rice were extracted with methanol by gel column chromatography, reversed phase and positive phase silica gel column chromatography, and then were analyzed by nuclear magnetic resonance spectrum and mass spectrometry. Results indicated that the bacteriostatic effects were different for different organic solvent extracts, and the overall order of bacteriostatic effects for extracts (under the same concentration) was as follows: bacillus subtilis >E. coli > aspergillus Niger>tower bin aspergillus >brewers yeast. In antioxidant experiment, the antioxidant activity of Gutian red yeast rice was stronger than others. In addition, the antioxidant activities of ethyl acetate extract, 50% water-50% methanol extract and 0% water-100% methanol extract of Gutian red yeast rice were also stronger. Finally, two compounds with certain antioxidant and antitumor a ctivities were identified as alpha linolenic acid and linoleic acid and were successfully separated and purified from red yeast rice.
