海参中脑苷脂类物质的分离纯化研究  

Separation and Purification of Cerebrosides from Sea Cucumbers

作　　者：吕英涛[1] 康从民[1] 薛长湖[2] 

机构地区：[1]青岛科技大学化工学院,山东青岛266042 [2]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品科学》2009年第11期26-28,共3页Food Science

基　　金：山东省自然科学基金项目(Y2007C176;Y2007C175);山东省教育厅科技计划项目(J07YC08);青岛科技大学科研启动基金项目(0022213)

摘　　要：目的:对海参中生物活性物质脑苷脂的提取分离条件进行初步尝试和探讨;方法:氯仿-甲醇提取,石油醚和乙酸乙酯初步分离,硅胶柱层析进一步分离,高效液相色谱纯化,GC-MS进行结构鉴定;结果:从海参中成功提取并纯化出天然化合物,经结构鉴定后认定为脑苷脂类化合物。Objective： The extraction and separation conditions of cerebrosides from sea cucumbers were investigated. Methods： The objective substances were extracted with mixture of chloroform and methanol, primarily isolated with petroleum ether and ethyl acetate, further isolated by silica gel column chromatography, purified by HPLC, and structurally identified by GC-MS. Results： Cerebrosides were successfully extracted and purified from sea cucumbers.

关 键 词：海参 脑苷脂 提取分离 高效液相色谱 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]