摘要
以甜菜、甜菜渣和甜菜糖蜜为原料,提取测定其功能性成分神经酰胺的含量,为提取利用神经酰胺提供理论依据。结果表明,甜菜、甜菜渣及甜菜糖蜜原物中的总脂质含量分别为0.4%、0.7%及0.1%。总脂质中极性脂质的比例分别为44.7%、55.6%和54.8%。甜菜糖蜜中糖脂占总脂质中的比例最高,达19.4%。TLC分析初步检测出甜菜和甜菜渣中含有功能性脂质神经酰胺;甜菜渣中神经酰胺含量略高于甜菜,分别为0.46 mg/g和0.35 mg/g,但在甜菜糖蜜中含量极少(<0.1 mg/g)。
Using beet, beet pulp and beet molasses as raw material,extraction and determination of it＇s functional ceramide, to provide a theoretical basis for the extraction and utilization of ceramide. The result show total lipid contents in beet, beet pulp and beet molasses in raw material is 0.4 % , 0.7 % and 0.1% , respectively. The proportion of polar lipid in total lipid is 44.7 % , 55.6 % and 54.8 % , respectively. In molasses, glycolipids accounted for the highest proportion of total lipids, up to 19.4 %. TLC analysis proved that in beet and beet pulp contain the functional ceramide lipids. The eeramide content of beet pup was slightly higher than the beet, the result of 0.46 mg/g and 0.35 mg/g, but extremely low in molasses （〈0.1 mg/g）.
出处
《食品研究与开发》
CAS
北大核心
2013年第13期23-25,共3页
Food Research and Development
基金
新疆农业大学校前期资助课题
