FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (2): 175-179.

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The Red Pigments Identification of Natural Red Yolk by TLC

 LIU  Liang-Zhong, PENG  Guang-Hua, SHI  Jia-Yi, WANG  Hai-Bin, REN  Dan-Dan, ZHANG  Sheng-Hua   

  1. 1.College of Food Science and Technology, Huazhong Agricultural University; 2.Food College, Wuhan Institute of Industry; 3.College of Life Science and Technology, Changjiang University
  • Online:2005-02-15 Published:2011-09-19

Abstract: The red pigments of nature red yolkin eggs were divided into three strap R1, R2 and R3 on TLC of silica gel. The components of three red straps were identified by chemical reaction on TLC, HPLC-MS-MS. The results indicated that all of the three straps R1, R2 and R3 were Carotenoids, and had conjugate keto. R1, R2 and R3 had same molecular weight 562 and were all isomers of Rhodoxanthin.

Key words: nature red yolk, red pigments, identify