HPLC法测定蔬菜中α-胡萝卜素和β-胡萝卜素的前处理方法优化

Optimization of Pretreatment Methods for the Determination ofα-carotene andβ-carotene in Vegetables by HPLC Method

目的优化HPLC法测定蔬菜中α-胡萝卜素和β-胡萝卜素的前处理方法,以提高现有测定方法的检测效率。方法本研究以国标GB 5009.83-2016为基础,通过优化皂化条件、酸化法代替水洗法等,改进蔬菜中α-胡萝卜素和β-胡萝卜素测定的前处理方法。结果本研究利用酸化法改良后,方法的平均加标回收率为86.9%~98.7%,相对标准偏差为3.2%~5.4%,在0.5~10μg·mL^(-1)线性范围内线性良好。结论本研究通过优化HPLC的前处理方法,显著提高了蔬菜中胡萝卜素的检测效率,节省了人力与试剂成本,为胡萝卜素检测技术的改良提供了创新性的思路与方向,可广泛应用于蔬菜的品质检测与营养评估。

OBJECTIVE To optimize the pretreatment methods for the determin ation ofα-carotene andβ-carotene in vegetables by HPLC in order to improve the detection efficiency of the existing determination methods.METHODS In this study,the pretreatment methods forα-carotene andβ-carot ene determination in vegetables were improved by optimizing the saponification c onditions and the acidification method instead of water washing method based on the national standard GB 5009.83-2016.RESULTS The average sp iked recoveries of the optimized method with acidification in this study were 86.9%-98.7%with the relative standard deviations(RSDs)of 3.2%-5.4%,and t he linearities were good in the linear range of 0.5-10μg·mL^(-1).CONCLUSION By optimizing the pretreatment methods of HPLC,thi s study significantly improved the detection efficiency ofα-carotene andβ-caroten e in vegetables,saved labor and reagent costs,and provided innovative ideas an d directions for the improvement of carotenoid detection technology,which can b e widely applied to the quality testing and nutritional assessment of vegetables.