黑色素的分離和鑒定

黑色素的分離和鑒定

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1、FoodChemistry111(2008)745–749ContentslistsavailableatScienceDirectFoodChemistryjournalhomepage:www.elsevier.com/locate/foodchemIsolationandcharacterizationofnaturalmelaninderivedfromsilkyfowl(GallusgallusdomesticusBrisson)Si-RuiChen,BinJiang,Jiang-XiaZheng,Gui-YunXu,Jun-YinLi,NingYang*CollegeofAnim

2、alScienceandTechnologyandStateKeyLaboratoryofAgroBiotechnology,ChinaAgriculturalUniversity,Beijing100193,ChinaarticleinfoabstractArticlehistory:Water-insolublemelaninsderivedfromsilkyfowl(SF-melanin)wereisolatedusinganenzymaticextrac-Received17December2007tionprocedure.Theyieldsofthepigmentsfromper

3、iosteum,ovaryortestis,trachea,skinandmuscle,wereReceivedinrevisedform29February200821.3,13.7,10.2,1.1,and1.0mg/g,respectively,onafreshtissuebasis.Theisolatedpigmentswereidenti-Accepted22April2008?edasmelaninsaccordingtotheElectronParamagneticResonanceSpectroscopyspectra.Usingsyntheticmelaninasacali

4、bration,theirphysicochemicalandmorphologicalpropertieswerefurthercharacterizedbyX-rayphotoelectronspectroscopy(XPS)andadvancedimagingtechnology.ElementalcompositionKeywords:analysisbyXPSrevealedthatthemaincomponentoftheSF-melaninwaseumelanin.ThemorphologicalMelaninstudyshowedthat(1)theSF-melanindis

5、playedellipsoidalmelanosomeswhichwasregardedasrepresen-EumelaninSilkyfowltativeofthenaturalmaterial;and(2)theSF-melaninmaintaineditsnaturalintegrity.Inconclusion,ourPhysicochemicalpropertyenzymaticextractionmethodyieldedhighlypuri?edproductswhilemaintainingthenaturalpropertiesMorphologyoftheSF-mela

6、nin,whichcouldbechemically,physically,morphologically,de?nedaseumelanin.ó2008ElsevierLtd.Allrightsreserved.1.Introductionsine(Tianetal.,2007).Insilkyfowl,themelaninsaredenovosyn-thesizedinmelanocytes(Muroya,Tanabe,Nakajima,&Chikuni,Black-bonesilkyfowl(GallusgallusdomesticusBrisson),known2000),which

7、arewidelydispersedinthemuscle,thesurfaceofasamarveloftraditionalChinesemedicine,livesuptoitsnamebone,trachea,mesentery,digestivecanals,ovary,testisandotherwithsnow-whitesilkyfeatherbutblackskin,meatandbones

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