食品科学 ›› 2005, Vol. 26 ›› Issue (12): 62-65.

• 基础研究 • 上一篇    下一篇

超临界CO2萃取物玉米黄色素着色成分和脂肪酸成分的研究

 李大婧, 刘荣, 方桂珍   

  1. 东北林业大学林学院食品科学与工程教研室,东北林业大学材料科学与工程学院
  • 出版日期:2005-12-15 发布日期:2011-10-01

Study on Maize-yellow Pigments and Fatty Acids Extracted with SC-CO2 from Corn Gluten Meal

 LI  Da-Jing, LIU  Rong, FANG  Gui-Zhen   

  1. 1.Department of Food Science and Engineering, College of Forestry, Northeast Forestry University;2.College of Material Science and Engineering, Northeast Forestry University
  • Online:2005-12-15 Published:2011-10-01

摘要: 对用超临界CO2萃取方法从玉米蛋白粉中得到的玉米黄色素成品进行分析鉴定,研究其着色成分和玉米油中脂肪酸成分。结果表明:经MgO柱层析分离出三个主要组分,并通过高效液相色谱法、化学分析法、紫外可见光谱法,判定组分A为胡萝卜素、组分B为隐黄质、组分D可能为玉米黄素或叶黄素;玉米油成分含有棕榈酸、硬脂酸、油酸、亚油酸等脂肪酸,它们对色素有保护作用。

关键词: 玉米黄色素, 着色成分, 脂肪酸, MgO柱层析

Abstract: The product, Maize-yellow pigment, extracted from corn gluten meal by supercritical CO2 was analyzed and identified. Both components of pigment and fatty acids in corn oil were studied. The results showed that three major compo- nents of pigment were isolated with MgO column chromatogram, the result further identified that component A was carotene, component B cryptoxanthin and component D probably zeaxanthin or lutein assayed by high performance liquid chromatogram, ultraviolet-visible spectrum and chemical analytical method. It also showed that fatty acids in corn oil were composed of palmitic acid, stearic acid, oieic acid, linoleic acid etc., which were protective to pigments.

Key words: Maize-yellow, pigment, fatty acids, MgO column chromatogram