Chemical Characteristics of Some Lignins in Edible Parts of Vegetables and Crops

概要

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It has been known that on account of cut of the tissue, lignin is enzymatically synthesized and considerable amount of it accumulates around parenchyma.<BR>In this paper, some characteristics of dioxane lignin (DL) prepared from the plants were investigated. Plants used for extraction of DL were Japanese radish, carrot, burdock, sweet potato, potato and cucumber. Methoxyl content in vegetable lignins was smaller than that in wood lignin and differed each other. It suggested that in the lignins derived from the vegetables and crops tested, little amount of syringyl group was contained. Spectrophotometric analysis showed that absorptivities of the lignin solution at 280nm were higher than that of wood lignin and varied with the plant. Content of phenolic hydroxyl in the lignin was also differed in the sorts of plant. These results indicated that chemical characteristics of lignins were not necessarily similar among sorts of vegetables.
公益社団法人日本栄養・食糧学会の論文