液相色谱法测定番茄汁中番茄红素的含量

Determination of Lycopene in Tomato Sauce and Tomato Juice by Liquid Chromatography

本文主要对番茄红素的检测方法进行新的优化探索,使用乙酸乙酯和乙醇作为提取液,大大降低了前处理过程的毒性。结果表明,番茄红素在0.5~80.0μg·mL^-1和0.02~10μg·mL^-1浓度范围内线性良好,R2分别为0.9993和0.9997,仪器检出限为0.02μg·mL^-1。在0.4 mg·kg^-1、1.2 mg·kg^-1、4 mg·kg^-1、80 mg·kg^-1 4个水平的加标回收实验中,重现性较好,定量准确,结果令人满意。

This article mainly explores the new optimization of the detection method of lycopene,using ethyl acetate and ethanol as the extract,greatly reducing the toxicity of the pretreatment process.The experimental results show that lycopene has a good linearity in the concentration range of 0.5~80.0μg·mL^-1 and 0.02~10μg·mL^-1(R2 is 0.9993 and 0.9997 respectively),and the detection limit of the instrument is 0.02 ug·mL^-1.In the four-level spike recovery experiment of 0.4 mg·kg-1,1.2 mg·kg^-1,4 mg·kg^-1,and 80 mg·kg^-1,the reproducibility is good,the quantification is accurate,and the results are impressive satisfaction.