Coupled liquid chromatography-gas chromatography for the rapid analysis of gamma-oryzanol in rice lipids |
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Authors: | Miller Andreas Frenzel Thomas Schmarr Hans-Georg Engel Karl-Heinz |
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Institution: | Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universit?t München, Am Forum 2, D-85350 Freising-Weihenstephan, Germany. |
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Abstract: | An approach based on on-line coupled liquid chromatography-gas chromatography (LC-GC) was developed for the rapid analysis of gamma-oryzanol in rice. Total lipids were extracted from rice and subjected to LC-GC without any prior purification. gamma-Oryzanol was pre-separated by HPLC from rice lipids and transferred on-line to GC analysis in order to separate its major constituents. 24-methylenecycloartanyl ferulate, cycloartenyl ferulate, campesteryl ferulate, beta-sitosteryl ferulate and campestanyl ferulate. The identities of the compounds were confirmed by off-line GC-MS analysis. Total gamma-oryzanol content could be quantified by HPLC-UV detection and the distribution of gamma-oryzanol constituents could be determined by on-line coupled GC analysis. The proposed methodology paves the way for high-throughput investigations providing information on natural variations in gamma-oryzanol content and its composition in different rice varieties. |
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