FOOD SCIENCE

Previous Articles     Next Articles

Separation and Purification of β-Cryptoxanthin from Satsuma Mandarin Peel

SUN Zhi-gao，JIANG Guo-ling，ZHANG Meng-meng，MA Ya-qin，LI Qin，TAN An-qun   

  1. 1. Citrus Research Institute, Chinese Academy of Agricultural Sciences, Chongqing 400712, China；
    2. Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China；
    3. College of Food Science, Southwest University, Chongqing 400715, China；
    4. Sichuan Technology and Business College, Dujiangyan 611830, China
  • Online:2013-06-25 Published:2013-06-17

RichHTML

0

PDF (PC)

246

Abstract:

In the present study, we investigated optimal conditions of saponification and column chromatography
for β-cryptoxanthin purification from satsuma mandarin. The optimal saponification conditions were found to be
saponification with 40 mL of KOH-ethanol (10 mg/100 mL) at 20 ℃ for 12 h with stirring at 400 r/min. The optimal
column chromatography conditions were 1:25 (mL/g), n-hexane-acetone-methanol (92.5:5:0.5, V/V) and 1.0 mL/min for
sample/silica gel ratio, eluant and flow rate, respectively. The purity of the β-cryptoxanthin under the optimized conditions
exceeded 90%.

Key words: satsuma mandarin peel；&beta, -cryptoxanthin；saponification；purification