食品中多种类胡萝卜素的测定(HPLC法)

THE SIMULTANEOUS DETERMINATION OF CAROTENOIDS IN FOOD BY HPLC

用高效液相色谱法同时测定食品中多种类胡萝卜素。对不同的样品采用不同的前处理。以μ－ＢｏｎｄａｐａｃｋＣ１８（３．９ｍｍ×１５０ｍｍＷａｔｅｒｓＣＯ．）为色谱柱，乙腈二氯甲烷甲醇（８５１０５）为流动相，选择波长４５０ｎｍ进行检测，结果表明：α－胡萝卜素、β－胡萝卜素、γ－胡萝卜素、番茄红素及斑蝥黄素的回收率分别为８９．７５％～９５．５０％、９０．４３％～９８．７１％、８９．７５％～９５．２５％、９０．８４％～９６．３５％、９２．６３％～１０１．１３％。变异系数分别为２．４７％、１．７８％～８．１３％、８．９０％～９．０５％、４．０％～６．２８％、２．８７％～４．１５％，实验对番茄，牛奶及鱼肝中的上述类胡萝卜素进行了测定，获得了满意效果。

A reversed phase high performance liquid chromatographic method for the simultaneous determinstion of five carotenoids,α carotene,β carotene,γ carotene,lycopene and canthaxanthin in foods has been developed. Different pre treatments were used for different samples. Separation was achieved by use of μ Bondapak C 18 column (3.9mm×150mm), acetonitrile, dichloromethane, methanol (85∶10∶5) as mobile phase, and detector at 450nm was used. Recoveries of α carotene,β carotene,γ carotene,lycopene and canthaxanthin were 89.75%-95.50%,90.43%-98.71%,89.75%-95.25%,90.84%-96.35%,92.63%-101.13% respectively. The coefficients of variation were 2.47%,1.78%-8.13%,8.90%-9.05%, 4.00 %-6.28%,2.87%-4.15% respectively. Five kinds of carotenoids in tomato, milk and livers were determined satisfactorily.