[Analysis of constituents of ester-type gum bases used as natural food additives].
The differences in the constituents of ten ester-type gum bases used as natural food additives in Japan (urushi wax, carnauba wax, candelilla wax, rice bran wax, shellac wax, jojoba wax, bees wax, Japan wax, montan wax, and lanolin) were investigated. Several kinds of gum bases showed characteristic TLC patterns of lipids. In addition, compositions of fatty acid and alcohol moieties of esters in the gum bases were analyzed by GC/MS after methanolysis and hydrolysis, respectively. The results indicated that the varieties of fatty acids and alcohols and their compositions were characteristic for each gum base. These results will be useful for identification and discrimination of the ester-type gum bases.
Tada
Atsuko
A
National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan.
Masuda
Aino
A
Sugimoto
Naoki
N
Yamagata
Kazuo
K
Yamazaki
Takeshi
T
Tanamoto
Kenichi
K
D000438:Alcohols / Q000032:analysis; D002855:Chromatography, Thin Layer; D005227:Fatty Acids / Q000032:analysis; D005503:Food Additives / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D007809:Lanolin / Q000032:analysis; D014885:Waxes / Q000032:analysis
D000438:Alcohols; D005227:Fatty Acids; D005503:Food Additives; D014885:Waxes; D007809:Lanolin