Title of article
Preparative separation of conjugated linoleic acids (CLAs) from fermented Camellia oleifera Abel cake by β-cyclodextrin (β-CD) encapsulation using pH-zone-refining countercurrent chromatography
Author/Authors
Song، نويسنده , , Guanglei and Li، نويسنده , , Xiuping and Du، نويسنده , , Jiasu and Wang، نويسنده , , Jingbo، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2014
Pages
6
From page
437
To page
442
Abstract
This paper concentrates on the separation of three conjugated linoleic acid (CLA) isomers (trans-9,trans-11 CLA, trans-10,cis-12 CLA and cis-9,trans-11 CLA) by β-cyclodextrin (β-CD) encapsulation using countercurrent chromatography from Camellia oleifera Abel cake fermented by lactic acid bacteria Lactobacillus sp. LL-ZSDS001. The elution sequence of the CLA isomers, the mixing zones and mechanism of separation are discussed. The separation of 305.9 mg of the crude sample yielded three isomeric compounds: 91.3 mg of trans-9,trans-11 CLA, 84.1 mg of trans-10,cis-12 CLA and 79.7 mg of cis-9,trans-11 CLA at high purities of 98%, 94% and 96%, respectively.
Keywords
Camellia oleifera Abel , Conjugated linoleic acid , pH-Zone-refining high-speed countercurrent chromatography , Separation , ?-Cyclodextrin encapsulating
Journal title
Food Chemistry
Serial Year
2014
Journal title
Food Chemistry
Record number
1975747
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