北京市常见食物熟制前后叶黄素和玉米黄素及β-胡萝卜素的含量比较

Comparison of lutein, zeaxanthin and β-carotene level in raw and cooked foods consumed in Beijing

目的 测定北京市常见食品中叶黄素、玉米黄素和β-胡萝卜素的含量,并比较熟制后其含量的变化.方法 于2009年9-10月在北京市海淀区选取8类46种食物,使用高效液相色谱法对其熟制前后叶黄素、玉米黄素和β-胡萝卜素的含量进行检测.结果 茄果瓜菜类蔬菜、葱蒜类蔬菜和坚果中叶黄素含量丰富,其中韭菜（18 226.9μg/100 g）和甘栗南瓜（13 265.2μg/100 g）中含量较高.甘栗南瓜、蒜薹、玉米和蛋类中含有较丰富的玉米黄素,分别为444.6、283.5、279.7、118.6～377.9 μg/100 g,熟制后其含量分别改变为483.9、239.3、279.1、149.5～594.7μg/100 g;生韭菜中未检出玉米黄素,熟制后其玉米黄素含量达1081.2μg/100 g.β-胡萝卜素广泛存在于各种蔬菜水果中,其中胡萝卜中含量最高,达17 234.3 μg/100 g,熟制后其β-胡萝卜素含量变为17 013.5 μg/100 g.结论 选择性摄入不同种类食物及改变食物的加工制作方法将有利于增加膳食叶黄素、玉米黄素和β-胡萝卜素的摄入量.

Objective To measure lutein, zeaxanthin and β-carotene level in foods commonly consumed in Beijing,and compare the content difference between raw and cooked food. Methods Forty-six commonly consumed foods of 8 classes were collected in Haidian district of Beijing from September to October in 2009. A high performance liquid chromatography method was used to determine the content of lutein, zeaxanthin and β-carotene in both raw and cooked samples. Results Lutein was abundant in cucurbitaceous and solanaceous,alliums and nuts,especially in Chinese chive （18 226. 9 μg/100 g） and pumpkin （13 265.2 μg/100 g）. Major sources of zeaxanthin included round pumpkin,green garlic shoot,corn and eggs, whose level of zeaxanthin were 444.6, 283.5, 279.7, 118.6-377.9 μg/100 g,respectively. Zeaxanthin level of those cooked foods changed to 483.9, 239. 3, 279. 1, 149. 5-594. 7 μg/100 g, respectively. The zeaxanthin level of cooked Chinese chive reached 1081.2 μg/100 g, while we did not detect any zeaxanthin in raw Chinese chive. β-carotene was present in a wide variety of vegetables and fruits. Carrot （17 234. 3 μg/100 g） was a good source of β-carotene,while its level in cooked carrot was 17 013.5 μg/100 g. Conclusion Consuming the proper kinds of foods and changing the method of food processing were beneficial to increase the intake of lutein, zeaxanthin and β-carotene.