期刊文献+

天然食用红木色素的分离纯化与结构表征 被引量:3

Purification and Characterization of Natural Food Pigment from Annatto Seeds
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摘要 本文采用萃取法和重结晶法对红木种子中的红木色素进行了分离和纯化,利用分光光度法对油溶性的红木素产品进行了定量分析,并借助UV、FTIR、MS、1HNMR及13CNMR等测试手段对红木素的组成和结构进行了表征。 In this paper, the methods of solvent extraction and re-crystallization were used to separate and purify red pigment from annatto seeds. The pure red pigrnent-bixin was obtained and quantified by 721 type spectmphotometer. The composition and structure of the bixin were characterized by IR、UV、MS、^1H NMR and ^13C NMR.
出处 《天然产物研究与开发》 CAS CSCD 2005年第6期681-684,共4页 Natural Product Research and Development
基金 国家自然科学基金项目(20266004) 内蒙古自治区高等学校科学研究项目(NJ02022)
关键词 萃取 纯化 红木素 结构表征 extraction purification bixin structural characterization
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参考文献8

  • 1Scotter MJ,Wilson LA,Appleton GP,et al.Analysis of annatto (Bixa orellana) food coloring formulations,determination of coloring components and colored thermal degradation producs by high-performance liquid chromatography with photodiode array detection.J Ag riFood Chem,1998,146:1031-1038.
  • 2Scotter MJ,Castle L,Appleton GP.Kinetics and yields for the formation of coloured and aromatie thermal degradation products of annatto in foods.Food Chem ,2001,74:365-375.
  • 3Siva CR,Lusanua MGA,Maria DLP.Antioxidant action of bixin against cisplatin-induced chromosome aberrations and lipid peroxidation in rats.Pharm Res ,2001,43:561-565.
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  • 5Kiokias S,Gordon MH.Antioxidant properties of annatto carotenoids.Food Chem,2003,83:523-529.
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同被引文献19

  • 1李国华,何美莹,陈建白.热带木本植物色素胭脂树橙开发前景[J].热带农业科技,2005,28(2):18-20. 被引量:7
  • 2何美莹,李国华,李海泉,陈建白.不同种类红木树种子及其贮存条件、原料形式的色素色价研究[J].热带农业科技,2006,29(4):1-3. 被引量:1
  • 3戴军,朱松,汤坚,王旻,尹鸿萍,陈尚卫.PMP柱前衍生高效液相色谱法分析杜氏盐藻多糖的单糖组成[J].分析测试学报,2007,26(2):206-210. 被引量:93
  • 4陈建白,何美莹,李国华,李海泉.云南降胭脂树橙碱提取试验[J].热带农业科技,2007,30(2):27-28. 被引量:1
  • 5Michael J Scotter,Lesley A Wilson,Graeme P Appleton,Laurence Castle.Analysis of Annatto (Bixa orellana) Food Coloring Formulations,l.Determination of Coloring Components and Colored Thermal Degradation Produes by High-Performance Liquid Chromatography with Photodiode Array Detection[J].J Agric Food Chem,1998,146:1031~1038.
  • 6Michae J Scotter,Laurence Castle,Graeme P Appleton.Kinetics and yields for the formation of coloured and aromatie thermal degradation products of annatto in foods[J].Food Chemistry,2001,74:365~375.
  • 7Cec(I)lia Rodrigues Siva,Lus(a)nua M,Greggu Abtyes abd Maria De Lourdes P.Antioxidant Acton of Bixin Against CisplatinInduced Chromosome Aberrations and Lipid Peroxidation in Rats[J].Pharmacological Research,2001,43 (6):561~565.
  • 8Andressa A A Santos,Márcia V G Silva,Luana T A Guerreiro,et al.Influence of norbixin on plasma cholesteroassociated lipoproteins,plasma arylesterase/paraoxonase activity and hepatic lipid peroxidation of Swiss mice on a high fat diet[J].Food Chemistry,2002,77:393~399.
  • 9Kiokias,Sotirios,Gordon,Michael H.Antioxidant properties of annatto carotenoids[J].Food Chemistry,2003,83 (4):523~529.
  • 10G G McKEOWN.The Composition of Oil-Soluble Annatto Food Colors[J].Joumal of The A O A C,1962,45 (3):761~766.

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