Carotenoids were separated from the wild type yeast
R.mucilaginosa (A23) and its UV mutant at (254 nm)
R.mucilaginosa (A23-M) using thin layer chromatography
(TLC).The results showed the wild type yeast gave three color
patches, β-Carotene,Torule
ne and Torularhodin with Rf values of
0.9, 0.7 and 0.2 respectively, while the mutant yeast gave only one
spot of color ofTorularhodin at thethe value of Rf = 0.2. Carotenoid
produced by mutant yeast R.mucilaginosa (A23-M) was purified
using a column stocked with polychlorinated Hyflo Super Cel and
magnesium oxide with a ratio of (1: 2). The purified carotenoid was
analyzed by high performance liquid technology chromatography
HPLC at a wavelength 495 nm showing that there was only one
colored compound which was Torularhodin
The purpose of this article is how to use HPLC technique for
quantitive analysis of cholesterol in some foods. The best conditions
are studied for this analysis including composition of mobile phase,
temperature, flow rate, the wavelength of detec
tor UV-VIS, and
acidity of mobile phase. The column used for cholesterol
determination by this method was: C18(5μm,250x4.6mm) with
injection volume of 20μL. Methanol 100% was used as mobile
phase.
