Antioxidative Activities of Browning Products of Glucosamine Fractionated by Organic Solvent and Thin-layer Chromatography

Abstract

Glucosamine in free-form was browned in powder, inaqueous solution and as anhydride. Brownish products were fractionated with methanol and ethanol and their properties were determined. The products were also fractionated by thin-layer chromatography (TLG). Type G product which was heated lh at 90°C showed the highest antioxidative activity. Among the methanol and ethanol fractions, in solubleones showed the highest antioxidative activity. The activity of each fraction fractionated with TLC was lower than those of unfractionaeted.