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Analyses of Glycolipids in Clove, Red Pepper, and Nutmeg by High‐Performance Liquid Chromatography
Author(s) -
Suzuki H.,
Park WK.,
Lim SY.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb09395.x
Subject(s) - chromatography , chemistry , high performance liquid chromatography , silica gel , glycolipid , column chromatography , glycosphingolipid , pepper , biochemistry , food science
To determine the existence of glycolipids (neutral glycosphingolipid and glycoglycerolipid) in clove, red pepper, and nutmeg, we performed silica gel chromatography and high‐performance liquid chromatography (HPLC) using an Aquasil‐SS column and a C 8 ‐reversed‐phase silica gel column. HPLC (Aquasil‐SS column) with a UV absorption detector was used to analyze neutral glycosphingolipid. These chromatograms showed two typical peaks in clove lipids. UV‐HPLC (C 8 ‐reversed phase silica gel column) was also used to analyze glycoglycerolipid. The chromatograms indicated a small peak in clove lipids. Moreover, we observed the same two peaks in the glycolipid fraction of clove lipid when we used HPLC (Aquasil‐SS column) with a differential refractometer detector. These results suggest that clove may contain new and plural neutral glycosphingolipids.