2013 Fiscal Year Final Research Report

Application of a new HPLC-ESR system for water soluble components of foods and vegetables

Research Project

Project/Area Number	23580166
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Multi-year Fund
Section	一般
Research Field	Food science
Research Institution	Kyoto Institute of Technology
Principal Investigator	TAJIMA Kunihiko 京都工芸繊維大学, 工芸科学研究科, 教授 (50163457)
Project Period (FY)	2011 – 2013
Keywords	スーパーオキシドラジカル / 抗酸化活性 / 青果物水溶性成分 / HPLC-ESR分析法
Research Abstract	Recently, flow-injection ESR systems for the quantitative spin-trapping ESR measurements have been developed to estimate the second order rate constants (ks) of the reaction between hydroxyl radical and scavengers. The flow-ESR technique is employed for development of a new HPLC-ESR system for the post-column screening of superoxide radical scavengers. This system was composed of a flow UV-irradiation cell for photo-excitation of riboflavin (Rf) to generate superoxide radical in the presence of an appropriate electron donor such as EDTA,. The HPLC- ESR analysis was performed for water soluble components derived from 20 vegetables, such as onion, spinach, cabbage, root radish, etc.