書誌事項
- タイトル別名
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- Quantitative Analysis of γ-Oryzanol in Foodstuffs by HPLC with Electrochemical and Ultraviolet Detection
- HPLC ニ ヨル ショクヒン チュウ ガンマ オリザノール ノ ブンセキホウ ニ カンスル ケンキュウ
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An analytical method for γ-oryzanol from foodstuffs was studied. γ-Oryzanol from rice bran is a mixture of several ferulate esters, cycroartenyl ferulate and 24-methylenecycloartanyl ferulate are major components. A reverse-phase HPLC method with electrochemical (ECD) and ultraviolet (UV) detection was used for separating the individual components of γ-oryzanol. As the pretreatment, the use of six kinds of solid-extraction cartrides for the extraction of γ-oryzanol was examined. C18 and Florisil types of solid-extraction cartridges were satisfactory for γ-oryzanol extraction from foodstuffs. The recovery of γ-oryzanol (major components) was more than 85 %. ECD was about 6-fold more sensitive than UV.
収録刊行物
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- 日本食品化学学会誌
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日本食品化学学会誌 9 (3), 95-100, 2002
日本食品化学学会
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詳細情報 詳細情報について
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- CRID
- 1390001205195342720
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- NII論文ID
- 110007367252
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- NII書誌ID
- AA11666400
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- ISSN
- 21896445
- 13412094
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- NDL書誌ID
- 6465319
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可