Abstract
In this work we made an attempt to determine, quantitatively and qualitatively, the isoprenoid including sterol) the composition of the lipid complex of pressed wine yeast from a grape must fermentation. The sterol composition of the lipid complex we obtained was studied using a method for determination of unsaponifiable substances in vegetable oils. Isoprenoid, including sterols, were determined by gas-liquid chromatography. The chromatograph used was an Agilent Technology 6890 with a mass-spectrometry detector and had a HP-1 column. The carrier gas (helium) flow rate was 1 ml/min. The chromatography was effected at a temperature range of 50-300°C. The revealed unsaponifiable fraction of the yeast lipid complex contained diterpenoid and triterpenoid alcohols and sterols. The sterols were campesterol, β-stigmasterol, obtusifoliol, γ-sitosterol, lanosterol, cycloartenol and α-sitosterol), hydrocarbons, α-tocopherol and γ-tocopherol, the total sterols accounting for 22.3 %. These findings clearly indicate the need to investigate, in more detail, the pharmacological and antioxidant effects of the wine yeast lipid complex from a grape must fermentation.
Published Version
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