呼伦贝尔蒙古牛肉黄色脂肪几种植物色素的检验  

Detection of botanic pigments in yellow fat of Hulunbuir Mongolian cattle meat

作　　者：木其尔[1] 刘莉敏[1] 李莎莎[1] 郭军[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《食品科技》2015年第8期110-112,共3页Food Science and Technology

基　　金："十二五"农村领域国家科技计划课题(2012BAD33B01-6)

摘　　要：呼伦贝尔蒙古牛肉滋味鲜美,脂肪呈柠檬黄至橙黄色,有乳脂香味,其黄色成因未见研究报道。为开启蒙古牛肉黄色脂肪成因的探索,从呼伦贝尔采集纯种蒙古牛肉黄脂,乙醚提取粗脂肪,皂化法去除脂肪以初步提纯目标色素,用纸层析和薄层层析法分离。结果黄色脂肪中分离的黄色色素Rf值与β-胡萝卜素和番茄红素一致,颜色更接近β-胡萝卜素,未发现叶黄素、叶绿素和其他未知色素。呼伦贝尔蒙古牛黄色脂肪很可能是胡萝卜素类物质形成,但尚需用UPLC-MS等更先进手段确证具体色素分子。Hulunbuir Mongolian cattle meat is delicious, and characterized by cream flavored yellow fat, ranging from lemon to orange, the formation of its yellow color was not reported yet. To kick off the exploration, Mongolian cattle meat samples were derived from Hulunbuir. Yellow pigments in fat were extracted with ether and specification procedure, and separated by paper chromatography and thin layer chromatography （TLC）. As the result, Rf of pigment spot of yellow fat consistent with ^-carotene and lycopene, and more close to ^-carotene in color, no lutein and chlorophyll a and b were observed. As a preliminary conclusion, it is a carotenoid that contributing yellowish in fat of Hulunbuir Mongolian cattle meat, further analysis, such as UPLC-MS spectrometry, are needed to determine the accurate molecules of the yellow pigment.

关 键 词：呼伦贝尔 蒙古牛 黄色脂肪 胡萝卜素 薄层层析 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]