Purification and identification of components of γ-oryzanol in rice bran oil
Document Type
Article
Publication Date
7-1-1999
Abstract
High-purity γ-oryzanol was obtained from crude rice bran oil using a normal-phase preparative scale HPLC. A reverse-phase HPLC method was used for separating the individual components of γ-oryzanol present in rice bran oil. Ten fractions were isolated and collected using the reverse-phase HPLC method, and their structures were identified. Identification was accomplished using GC/MS with an electron impact mass spectrum after components were transformed into trimethylsilyl ether derivatives. The 10 components of γ-oryzanol were identified as Δ7-stigmastenyl ferulate, stigmasteryl ferulate, cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, Δ7-campestenyl ferulate, campesteryl ferulate, Δ7-sitostenyl ferulate, sitosteryl ferulate, compestanyl ferulate, and sitostanyl ferulate. Three of these, cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, and campesteryl ferulate, were major components of γ-oryzanol.
Publication Source (Journal or Book title)
Journal of Agricultural and Food Chemistry
First Page
2724
Last Page
2728
Recommended Citation
Xu, Z., & Godber, J. (1999). Purification and identification of components of γ-oryzanol in rice bran oil. Journal of Agricultural and Food Chemistry, 47 (7), 2724-2728. https://doi.org/10.1021/jf981175j