鱼头糖脂的提取及初步分析  

Extraction and Preliminary Analysis of Glycolipids From Fish Head

作　　者：刘安军[1] 刘娟娟[1] 曹东旭[1] 王玥玮[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2007年第12期44-46,共3页Modern Food Science and Technology

基　　金：天津科技大学引进人才科研启动基金(20060422)

摘　　要：以鲤鱼头为原料,用氯仿、甲醇方法提取糖脂。以粗脂得率为指标,通过单因素实验对粗脂的提取条件进行优选,然后用硅胶柱层析对提取的粗脂进行分离纯化。同时对得到的糖脂进行薄层色谱分析,选择最优展开剂与显色剂。结果表明鱼头粗脂提取的最佳条件为:料液比1:15,温度为28℃,搅拌时间24h。最优展开剂为:氯仿:甲醇:冰乙酸:水=100:20:12:5;最优显色剂为碘蒸气。In this study, glycolipids was extracted from heads of carp cyprinoids with chloroform and methanol. The best extraction conditions were determined by single factor test and as follows： the ratio of solid to liquid of 1：l 5, extracting temperature of 28℃ and stirring time of 24 h. The achieved crude glycolipid was then purified by column chromatography and the best developing solvents were the mixture of chloroform, methanol and water with their ratio being of 100：20：12：5. Besides, iodine gas was chosen as the best colour developing reagent.

关 键 词：糖脂 鱼头 薄层色谱分析 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]