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

Abstract

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

LI Da-Jing, LIU Rong, FANG Gui-Zhen. Study on Maize-yellow Pigments and Fatty Acids Extracted with SC-CO2 from Corn Gluten Meal[J]. FOOD SCIENCE, 2005, 26(12): 62-65.

[1]	HAO Min, XIA Qiang, HE Jun, SUN Yangying, DANG Yali, CAO Jinxuan, PAN Daodong. Analysis of Composition and Structures of Pigments in Roast Duck Skin by HPLC-MS/MS [J]. FOOD SCIENCE, 2021, 42(8): 229-234.
[2]	WU Cong, GE Keli, LU Zongbo, ZHENG Zheng, ZHANG Jinyu, XUE Meilan, GE Yinlin. Effects of n-3 Polyunsaturated Fatty Acids on the Regulation of miRNA in Blood Exosomes and Its Antiobesity Effect in Mice [J]. FOOD SCIENCE, 2021, 42(7): 176-184.
[3]	LOU Haiwei, ZHAO Yu, ZHAO Yi, LIN Junfang, ZHAO Renyong, YE Zhiwei, GUO Liqiong. Transcriptomic Analysis of Cordyceps militaris and Mining of Genes Involved in Carotenoid Biosynthesis [J]. FOOD SCIENCE, 2021, 42(6): 150-156.
[4]	LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang. Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil [J]. FOOD SCIENCE, 2021, 42(6): 244-249.
[5]	LIU Wangjing, LI Shuyi, DUAN Jiayu, DING He, QIAO Yajie, LIU Yurong, LÜ Kexin, GUO Yanli, AO Changjin. Effects of Dietary Supplementation of Allium mongolicum Regel and Its Extract on Deposition and Distribution of 4-Alkyl Branched-Chain Fatty Acids in Adipose Tissues of Lambs [J]. FOOD SCIENCE, 2021, 42(5): 61-67.
[6]	WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing. Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods [J]. FOOD SCIENCE, 2021, 42(3): 296-310.
[7]	DU Jing, ZHANG Chenchen, WANG Ying, GAO Jiajia, ZHU Xiuqing, YU Dianyu, WANG Liqi, LUO Shunian, SHI Yongge. Process Optimization and Kinetic Analysis of Pd/Carbon Nanotubes Catalyzed Transfer Hydrogenation of Soybean Oil [J]. FOOD SCIENCE, 2021, 42(15): 115-120.
[8]	ZHAO Lei, PAN Fei, ZHOU Na, ZHANG Yali, HAO Shuai, WANG Chengtao. Screening of Co-pigments to Improve Color Stability of Black Rice Anthocyanins and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(14): 16-23.
[9]	ZHOU Yajun, ZHANG Yu, CHEN Yan, WANG Shujie. Analysis of Physicochemical Characteristics and Flavor Quality of Fermented Beef Jerky during Its Processing [J]. FOOD SCIENCE, 2021, 42(14): 240-247.
[10]	WANG Mengmeng, KOU Yuxing, ZHOU Sheng, WANG Liqian, YU Xiuzhu. Changes of Free Radicals during Oxidation of Unsaturated Fatty Acids at Room Temperature [J]. FOOD SCIENCE, 2021, 42(11): 56-62.
[11]	CAO Yuxi, WU Zufang, WENG Peifang. Effect of Phenolic Acids on Color and Volatile Flavor Compounds of Red Bayberry Wine during Storage [J]. FOOD SCIENCE, 2021, 42(11): 78-85.
[12]	KONG Weibao, YANG Shuling, YANG Yang, CHEN Dong, GUO Baomin, ZHANG Aimei, NIU Shiquan. Extraction and Stability of Monascus Pigments from Fermentation Broth of Monascus purpureus YY1-3 Using Ethanol/Ammonium Sulfate Aqueous Two-Phase System [J]. FOOD SCIENCE, 2020, 41(8): 91-99.
[13]	ZHENG Yi, HE Yahong, HE Jiguo. Effect of Different Oils on Trans Fatty Acid Contents in Deep-Fried Foods [J]. FOOD SCIENCE, 2020, 41(6): 58-63.
[14]	HUANG Rong, ZHANG Xueliang, HAN Shuo, ZHOU Ziwen, MO Qiaoya, DONG Mingsheng, RUI Xin, ZHANG Qiuqin, CHEN Xiaohong, LI Wei. Effect of Exopolysaccharides of Lactobacillus helveticus MB2-1 on Growth Characteristics of Ten Probiotics [J]. FOOD SCIENCE, 2020, 41(6): 163-169.
[15]	WANG Haiyan, GE Wupeng, MA Xiaoyi, SONG Yuxuan, ZHAO Lili, ZHANG Yan, WANG Yuxin. Analysis and Evaluation of Fatty Acid Composition of Sheep Milk [J]. FOOD SCIENCE, 2020, 41(22): 260-264.

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

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments