Content Determination Method of a New Natural Food Preservative Named Osmanthus Ear Glycolipids
A kind of Long-Chain Glycolipids named Osmanthus ear glycolipids is produced by Dacryopinax spathularia by fermentation under suitable culture conditions.It is a new kind of natural and efficient food preservative.The bacteriostatic activity of Osmanthus ear glycolipids produced by fermentation was studied.The result showed that it has a better bacteriostatic ability than Nisin,Natamycin,Polylysine,Calcium propionate,Sodium benzoate and Potassium sorbate.Objective To establish an accurate and efficient analysis method of content to ensure the stability of the quality of osmanthus ear glycolipids.Methods Osmanthus ear glycolipids can be converted to xylose and glucose by acidizing hydrolysis and derivatization.By counting the content of derivatives of xylose and glucose by high performance gas chromatography,the content of osmanthus ear glycolipids can be calculated.Result The xylose derivative had a good linear relationship(r=0.9996)within 0.3009 μg/mL～0.7022 μg/mL,and the linear equation is y=1.4406x-0.0162.The glucose derivative's linear equation is y=1.4255x+0.0050,and it showed an excellent linear relationship(r=0.9997)between 0.3001 μg/mL and 0.7003 μg/mL.In the content ranges from 80％to 120％,the recovery of total glycolipids is 99.30％～99.69％and RSD is 0.10％～0.17％.In the precision testing,the RSD of content is 0.14％.Conclusion This analysis method is stable,accurate in quantification,and has strong specificity,which can meet the content determination of sugar and lipid in Osmanthus fragrans ear.
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