Food and Fermentation Industries >

2011 , Vol. 37 >Issue 09: 199 - 202

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.040

Food and Fermentation Industries

Preparation of High Purity Capsanthin

  • Jing Feng ,
  • Fu Mao-run ,
  • Duan Wen-juan ,
  • Geng Yan-ling ,
  • Wang Ming-lin ,
  • Wang Xiao
Expand

Online published: 2011-09-25

Fold

Abstract

A method for separation and preparation high purity capsanthin from red pepper was established.The crude capsanthin was extracted by acetone with ultrasonic extraction.Then,saponificated and separated by silica gel column chromatography.The preparative high performance liquid chromatography was used to refine and purify capsanthin with acetone and water(85∶ 15,v/v).The structure of capsanthin was identified by UV、ESI-MS、1H-NMR and 13C-NMR.The purity was determined by HPLC analysis and the purity was 99.3%.

Key words： capsanthin; reference material; preparative HPLC

Cite this article

Jing Feng , Fu Mao-run , Duan Wen-juan , Geng Yan-ling , Wang Ming-lin , Wang Xiao . Preparation of High Purity Capsanthin[J]. Food and Fermentation Industries, 2011 , 37(09) : 199 -202 . DOI: 10.13995/j.cnki.11-1802/ts.2011.09.040

Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.