红甜椒脂溶性成分的初步分离纯化研究  

PRELIMINARY ISOLATION AND PURIFICATION OF THE RED SWEET PEPPER'S FAT-SOLUBLE COMPOSITION

作　　者：宁恩创[1] 秦小明[2] 韦璐[2] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品研究与开发》2009年第1期33-36,共4页Food Research and Development

摘　　要：采用甲醇和氯仿混合溶剂对红甜椒脂溶性成分进行抽提,得到具有浓郁香味的暗红色黏稠状物质(即脂溶性成分,得率为0.37%)。依次使用氯仿、丙酮、甲醇作为洗脱剂对其进行柱分离,分别获得中性脂和辣椒色素、糖脂、磷脂3种主要成分,再运用柱层析和薄层层析对中性脂和辣椒色素进一步分离纯化,最终得到了6种较纯的组分,为红甜椒色素的化学结构研究和红甜椒的加工综合利用奠定理论基础。In this article,the fat-soluble composition of red sweet pepper was extractted by the methanol-chloroform mixed solvent and the bolarious,intense fragrance and viscous fat-soluble composition was gotten（the yield was 0.37 %）. Then chloroform, acetone ,methanol were used as eluant one by one in column chromatography,and the neutral lipid with pigment, glycolipid, phospholipid were obtained separately. Then the neutral lipid and pigment was isolated further by column chromatography and TLC. Eventually, 6 purified ingredients were gained. This research will offer theoretical foundation in the integrated usage of red sweet pepper and the chemcial constitution study of its pigment.

关 键 词：红甜椒 脂溶性成分 中性脂和色素 分离纯化 

分 类 号：TS264.4[轻工技术与工程—发酵工程]