FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 146-150.doi: 10.7506/spkx1002-6630-200906031

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Extraction and Spectrophotometry Determination of Sterol in Apple Seed Oil

LIU Hai-xia1,WANG Feng1,ZHAO Yan-wu1,2, QIU Nong-xue1,*   

  1. (1. Department of Food Engineering, Shaanxi Normal University Xi an 710062, China;
    2. Department of Economy, Engineering College of People s Armed Police Force, Xi an 710086, China)
  • Received:2008-03-11 Revised:2008-06-16 Online:2009-03-15 Published:2010-12-29
  • Contact: QIU Nong-xue1,* E-mail:nongxueq@snnu.edu.cn

Abstract:

In this study, the extraction technology of sterol from apple seed oil was confirmed by orthogonal test and quantitatively analyzed by thin layer chromatography-spectrophotometry. The results showed the optimal conditions extraction of sterol are as following: solid-liquid ratio 1:4, alkaline concentration 0.5 mol/L, saponification at 85 ℃ for 120 min, and the optimum developer solvent and color reagent for thin layer chromatography are aether: petroleum aether (3:7, V/V) and 0.02% alcoholic solution of butylrhodamin 6B, respectively. Sterol from apple seed oil represents purple band under ultraviolet lamp after TLC, and forms stabile green matter, which has the maximum absorbance at the wavelength of 660 nm, via reaction with H3PO4- H2SO4-FeCl3 color reagent. Moreover, the optimum color conditions of spectrophotometry are ethanol volume 2 ml, H3PO4- H2SO4-FeCl3 color reagent volume 2 ml, color reaction time 15 min and temperature 50 ℃. This method is easy and rapid with high precision and excellent reproducibility.

Key words: apple seed oil, sterol, extraction technology, thin layer chromatography, spectrophotometry

CLC Number: