Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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A Simple Method for the Preparation of Highly Pure Conjugated Linoleic Acid(CLA) Synthesized from Safflower Seed Oil

  • Kim, Young R. (Division of Applied Chemistry and Food Science, Gyeongsang National University) ;
  • Lee, Young H. (Division of Applied Chemistry and Food Science, Gyeongsang National University) ;
  • Park, Kyung A. (Division of Applied Chemistry and Food Science, Gyeongsang National University) ;
  • Kim, Jeong O. (HK Mushroom Culture) ;
  • Ha, Yeong L. (Division of Applied Chemistry and Food Science, Gyeongsang National University)
  • Published : 2000.03.01
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Abstract

A simple and rapid method was developed to prepare a large quantity of highly pure conjugated linoleic acid (CLA) chemically-synthesized from safflower seed oil (SSO). CLA-SSO(74.9% in purity) was synthesized from fresh SSO(79.9% of linoleic acid) by alkaline isomerization at 18$0^{\circ}C$. Urea(50g) and CLA-SSO (25g) were completely dissolved in ethanol (750ml) using a water bath(5$0^{\circ}C$) and followed by refluxing for 60 min. The resultant was cooled to room temperature and stored in a cold room (4$^{\circ}C$) for 24hrs. After removing the urea adduct by filtration, the filtrate was rotoevaporated under 4$0^{\circ}C$ and the residue was dissolved in hexane (200ml). The hexane extract was washed with distilled water (100ml$\times$3) and dried over sodium sulfate anhydrous. This urea treatment procedure was repeated three times. The purity of CLA recovered from the hexane extract was 95.0%. This method can be applied to prepare a large quantity of highly pure chemically-synthesized CLA (>0.5kg/a batch) from any plant oils containing high percentages (>70%) of linoleic acid.

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