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The Study of Chemical Composition of Some Black Natural Foods

Author: XuYanFei
Tutor: HuiRuiHua；HouDongYan
School: Liaoning Normal University
Course: Organic Chemistry
Keywords: Black food Fatty acid Protein GC-MS Daidzein HPLC
CLC: TS207.3
Type: Master's thesis
Year: 2009
Downloads: 115
Quote: 0
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Abstract


The following chemical composition of several black food. Black food fatty acids by gas chromatography - mass spectrometry (GC-MS) analysis; Kjeldahl method, based on ultraviolet spectroscopy (UV) determination of the protein content; performance liquid chromatography (HPLC) determination of soybeans and black beans in soy isoflavones - daidzein content. GC-MS analysis of the black food fatty acids: fatty oil sample application Soxhlet extraction method, potassium hydroxide - methanol solution of the methyl ester. GC-MS for the quantitative and qualitative analysis. The results show that the samples mainly unsaturated fatty acids. The black rice unsaturated fatty acid content of 72.32%, 71.10% of the black sesame, black beans 71.02%, 75.64% of the black corn, peanuts and 61.07%, 75.01% black peanut skin. The major unsaturated fatty acids octadecadienoic acid, up to 59.21% of the content of white sesame seeds, black sesame content of at least 0.4%. Saturated fatty acid palmitic acid (palmitic acid), stearic acid (stearic acid), eicosanoids based. Palmitic acid content of rice (27.39%), the less black sesame palmitic acid (0.4%), the ordinary peanut skin palmitic acid-free. Stearic acid content in the range of about 8%, the eicosanoids content is generally about 1%. Kjeldahl Nitrogen and ultraviolet spectroscopy binding assay the protein content of the black food: using Kjeldahl nitrogen measured by protein content results, up to 41.979% of the protein content of black beans; least 3.4110% of the black peanut skin. While the the ordinary peanut skin protein content of 9.2370%. Is 2.7 times that of black peanut skin content. The reason may be non-organic nitrogen interference. Sample measured using UV spectroscopy protein content of the basic order is consistent with the Kjeldahl method. Ultraviolet spectroscopy measured the protein content of black rice (12.973%) and the Kjeldahl method measured results (8.2860%) are quite different. UV spectroscopy coefficient of variation of less than 0.63%, the recoveries ranged of 95% 1 04%. The method is simple, rapid, accurate and easy. High performance liquid chromatography (HPLC) determination of soy isoflavones in soybeans and black beans - daidzein content: using ethanol extraction agent daidzein, aglycone extracted with n-hexane to remove the oil component in the liquid. Daidzein ultrasonic assisted extraction conditions and the amount of ethanol and materials than orthogonal experiment to determine the optimum extraction conditions: ultrasonic time of 5 minutes, the temperature of 30oC, 60% ethanol, and ethanol to 40 ml. Soy daidzein content of 6.670 × 10 -3 μg / g; the black beans daidzein content of 5.272 × 10 -3 microg / g. Recoveries: 95.43% 1 00.37%. The coefficient of variation of less than 0.42%.

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