Extraction and Detection Method of Lutein Ester in Bakery Food

WANG Xia; ZHU Jinjin; CAO Yanping

doi:10.13386/j.issn1002-0306.2021040184

Volume 43 Issue 1

Dec. 2021

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Science and Technology of Food Industry > 2022 > 43(1): 304-310. > DOI: 10.13386/j.issn1002-0306.2021040184

WANG Xia, ZHU Jinjin, CAO Yanping. Extraction and Detection Method of Lutein Ester in Bakery Food[J]. Science and Technology of Food Industry, 2022, 43(1): 304−310. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040184.

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Extraction and Detection Method of Lutein Ester in Bakery Food

WANG Xia^{1, 2},
ZHU Jinjin^{1, 2,},
CAO Yanping^{1, 2, ,}

1.
Beijing Food Additive Engineering Technology Research Center, Beijing Technology & Business University, Beijing 100048, China
2.
School of Food and Health, Beijing Technology & Business University, Beijing 100048, China

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Received Date: April 25, 2021
Available Online: October 25, 2021

Graphical Abstract

Abstract

Abstract

In order to detect the lutein esters in bakery products and select the extraction solvents without ether, this paper studied the saponification time, KOH concentration of lutein esters in bakery products, and the extraction effect of different extraction solvents. The results showed that the optimal conditions for detecting saponification of lutein esters in baked food were: 2 g sample (batter/dough), 0.2 g BHT, 10 mL absolute ethanol, 10 mL 60 g/100 mL KOH aqueous solution, shook at room temperature for 3 h. The extraction solvent cyclohexane:n-hexane:ethyl acetate=1:2:2 was the best extractant, the recovery rate was 94.31%~103.83%, and the relative standard deviation of the precision experiment was less than 5%. These indicated that the method was suitable for the extraction and detection of lutein esters in baked food.
- lutein esters,
- high performance liquid chromatography,
- bakery food,
- detection,
- saponification

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References

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