保存网页 保存网页  打印网页 打印网页   全文下载

2017年221卷
《Food Chemistry》
页码:1717-1722

Discrimination of red and white rice bran from Indonesia using HPLC fingerprint analysis combined with chemometrics

Aryani Sabir, Mohamad Rafi, Latifah K. Darusman

Department of Chemistry, Faculty of Mathematics and Natural Sciences, Bogor Agricultural University, Jl Tanjung Kampus IPB Dramaga, Bogor 16680, Indonesia

Abstract: HPLC fingerprint analysis combined with chemometrics was developed to discriminate between the red and the white rice bran grown in Indonesia. The major component in rice bran is γ-oryzanol which consisted of 4 main compounds, namely cycloartenol ferulate, cyclobranol ferulate, campesterol ferulate and β-sitosterol ferulate. Separation of these four compounds along with other compounds was performed using C18 and methanol-acetonitrile with gradient elution system. By using these intensity variations, principal component and discriminant analysis were performed to discriminate the two samples. Discriminant analysis was successfully discriminated the red from the white rice bran with predictive ability of the model showed a satisfactory classification for the test samples. The results of this study indicated that the developed method was suitable as quality control method for rice bran in terms of identification and discrimination of the red and the white rice bran.

Keywords: Discrimination; Rice bran; γ-Oryzanol; HPLC fingerprint analysis; Chemometrics

保存网页 保存网页  打印网页 打印网页   全文下载