FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (6): 69-72.

Previous Articles     Next Articles

Study of Purification and Analysis of Lauroyl Mannoses

 ZHOU  Jian, ZHANG  Xiao-Ming   

  1. School of Food Science and Technology, Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi 214036, China
  • Online:2006-06-15 Published:2011-09-22

Abstract: The purification and analysis methods were studied for lipase-catalyzed synthesis of lauroyl mannoses. The qualitative analysis conditions for the thin layer chromatography (TLC) were confirmed: 3μl of the reaction mixture were applied to silica gel G plates, while hexane-ethyl acetate (1:1, V/V) was used as mobile phase. The reaction mixture was detected by spraying with 5% of sulfuric acid in ethanol and heated at 120℃ for 20min. Then, the conditions of TLC were applied to silica gel column chromatography for separating and purifying the lauroyl mannoses: 5ml of the reaction mixture are applied to silica gel column (60~100mesh) while hexane-ethyl acetate (1:1,V/V) is used as mobile phase. The flow rate is 18ml/h and the eluent of 1tube/10min is collected and detected with TLC. The purified products of the lauroyl mannoses synthesized in acetone are analyzed by MS, and the products are identified to be mono- and two kinds of dilauroyl mannoses. The products synthesized in acetonitrile are identified with HPLC-MS as mono-, di-, and trilauroyl mannose, respectively.

Key words: lipase-catalyzed, lauroyl mannoses, TLC, silica gel chromatography, HPLC-MS