籾酢及び木酢液におけるポリフェノール類の存在と6価クロム還元への関与

概要

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Analysis of hull and wood vinegars was performed using infrared spectroscopy [IR], Sephadex G-25 and G-10 columns and paper chromatography to elucidate the components that were implicated in Cr (VI) reductive activity. The IR study suggests the presence of tannin compounds in both the vinegars. The separation of both the vinegars by Sephadex G-25 column gave two Cr (VI)-reductive peaks, one was small and eluted in the high-molecular-weight region and the other was large in the low-molecular-weight region. The large peak overlapped with the elution pattern of tannin, but the small peak partly overlapped with tannin-elution pattern. Further separation of the small peak using the Sephadex G-10 column revealed that the Cr (VI)-reductive pattern overlapped considerably with tannin. The analysis by paper chromatography showed that the tannins in the large peak obtained using the Sephadex G-25 column contained most likely dihydric phenols as the main components. The tannin having the highest Cr (VI) reductivity from Sephadex G-10 contained several polyphenols including those with similar mobilities to those of trihydric phenols. These results indicate that Cr (VI) reductive activity in both the vinegars largely depends on the polyphenols.
2003-04-10