Reversed phase HPLC analysis of component fatty acids in lipophilic components extracted from vinegar
2005
Fujimori, M.(Mitsukan Group Corp., Handa, Aichi (Japan)) | Masuda, T. | Yunoki, K. | Kasikawa, N. | Tsukamoto, Y. | Ito, S. | Ohnishi, M.
We extracted lipophilic components from four vinegar varieties (7 samples), examined their characteristics by silica gel thin-layer chromatography, and analyzed component fatty acids as rho-nitrophenacyl derivatives using reversed phase HPLC. The amount of chloroform-methanol extracts (1 to 8mg/100ml vinegar) was highest in rice vinegar (brown rice), followed by rice vinegar (polished rice), cider vinegar (apple juice), and grain vinegar (wheat, sake lees, polished rice, corn, and alcohol). The primary lipid classes from raw materials for vinegar were hardly found in these lipophilic components, Nine fatty acids with carbon numbers from 16 to 22 were recognized; palmitic acid (32% to 43%), stearic acid (8% to 18%), oleic acid (16% to 36%), and linoleic acid (5% to 16%) being predominant. Rice and grain vinegars were found to have similar fatty acid composition. The total fatty acid concentrations in vinegars ranged from 58 to 194 nmol/100ml, having individual characteristic fatty acid profiles. Palmitoleic acid, probably derived from yeast, scarcely differed among the vinegar samples in its content. Cider vinegar from U.S.A. was shown to contain much more palmitic and oleic acids than those of all domestic cider vinegars.
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