基于UPLC-MS/MS对辣椒红类胡萝卜素代谢组的定量分析

Quantitative Analysis of Paprika Oleoresin Carotenoid Metabolome Based on UPLC-MS/MS

为了解辣椒红中类胡萝卜素的组成与含量,采用基于超高液相色谱与串联质谱联用技术(UPLC-MS/MS)对皂化处理前后辣椒红中的类胡萝卜素进行定性和定量分析.结果显示,未皂化的辣椒红检测出41种类胡萝卜素,其中,胡萝卜素含量占52.92%,叶黄素含量占47.08%;皂化后的辣椒红检测出18种类胡萝卜素,其中,胡萝卜素含量占43.14%,叶黄素含量占56.86%.皂化前后辣椒红中含量较高的类胡萝卜素均为八氢番茄红素、β-胡萝卜素、辣椒红素、玉米黄质和β-隐黄质等.结果表明,辣椒红具有丰富的类胡萝卜素,为了解辣椒红中类胡萝卜素的组成和含量提供了更多信息,对辣椒红的利用和开发提供了一定的理论依据.

To obtain a comprehensive understanding of the composition and content of carotenoids in paprika oleoresin,the researchers performed qualitative and quantitative analysis of them,before and after saponification treatment by using ultra-high liquid chromatography coupled with tandem mass spectrometry(UPLC-MS/MS)based technique.The results showed that 41 carotenoids were detected in unsaponified paprika oleoresin,with 52.92%carotene content and 47.08%lutein content.In the saponified paprika oleoresin,18 kinds of carotenoids were detected,with 43.14%carotene content and 56.86%lutein content.The carotenoids with higher content in paprika oleoresin before and after saponification were all(E/Z)-phytoene,β-carotene,capsanthin,zeaxanthin andβ-cryptoxanthin.These results indicated that paprika oleoresin is rich in carotenoids and this research can provide more information on the composition and content of its carotenoids and some theoretical basis for the utilization and exploitation of paprika oleoresin.