Determination of β-carotene in dry okra by reverse phase high performance liquid chromatography
-
摘要: 建立了测定秋葵干蔬中β-胡萝卜素的高效液相色谱法。样品皂化后,采用反相高效液相色谱-紫外可见检测器进行测定,外标法定量。色谱柱为C18柱(250mm×4.6mm,i.d.5μm),流动相为乙腈-甲醇-乙酸乙酯(88∶10∶2),流速1mL/min,检测波长453nm。结果表明,β-胡萝卜素在0.110.0mg/L浓度范围内呈现良好的线性关系,相关系数为0.996;β-胡萝卜素的回收率为82.4%94.0%,相对标准偏差(RSD)为2.28%5.43%;秋葵干蔬中β-胡萝卜素的检出限(LOD)为0.08mg/kg,定量下限(LOQ)为0.26mg/kg。本方法的准确度和精密度都很高,能够满足实际测定需要。Abstract: Okra was a popular health food in the world, and it could be used for many purposes, such as a vegetable, soup ingredient and fat substitute in chocolate.In this paper, a method was developed for the determination of β-carotene in dried okra by reverse phase high performance liquid chromatography (RP- HPLC) .After the sample was extracted with ethanol, the mixture was saponified at room temperature overnight, and then the saponification liquid was extracted with n-hexane.The extract was separated on a C18 column (250mm×4.6mm, 5μm) at 30℃, which was eluted with acetonitrile-methyl alcohol-ethyl acetate (88∶10∶2, v∶v∶v) at a rate of 1mL/min, and the signal was detected at 453nm.The results showed that:β-carotene was linear over the concentration range of 0.110.0mg/L with a correlation coefficient of 0.996;the recovery of β-carotene in dried okra was 82.4%94.0%, the relative standard deviations (RSD) was 2.28%5.43%, the limit of detection (LOD) of β-carotene in dried okra was 0.08mg/kg, the limit of quantification (LOQ) was 0.26mg/kg.This method was reliable and accurate, and it could meet the demands of actual measurement.
-
Keywords:
- RP-HPLC /
- β-carotene /
- dried okra
-
[1] Watson R R, Preedy V R.Bioactive food as dietary interventions for diabetes[M].California:Acadenuc Press, 2013:291-306.
[2] Costantino A J, Romanchick-Cerpoviez J E.Physical and sensory measures indicate mode rate fat replacement in frozen dairy dessert is feasible using okra gum as a milk-fat ingredient substitute[J].Journal of the American Dietetic Association, 2004, 104 (Suppl.2) :44.
[3] Romanchik-Cerpovicz J E, Costantino A C, Laura H G.Sensory evaluation ratings and melting characteristics show that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessert[J].Journal of the American Dietetic Association, 2006, 106:594-597.
[4] Adorn K K, Dzogbefia V P, Ellis W O, et al.Solar drying of okra--effects of selected materials on storage stability[J].Food Research International, 1996, 29 (7) :589-593.
[5] 黄绍力, 邓红生, 叶世豪.黄秋葵速冻保鲜研究[J].保鲜与加工, 2002 (2) :13-15. [6] Arapitsas P.Identification and quantification of polyphenolic compounds from okra seeds and skins[J].Food Chemistry, 2008, 110 (4) :1041-1045.
[7] Sheu S C, Lai M H.Composition analysis and immunomodulatory effect of okra (Abelmoschus esculentus L.) extract[J].Food Chemistry, 2012, 134 (4) :1906-1911.
[8] Adelakun O E, Ade-Omowaye B I O, Adeyemi I A, et al.Mineral composition and the functional attributes of Nigerian okra seed (Abelmoschus esculentus Moench) flour[J].Food Research International, 2012, 47 (2) :348-352.
[9] Adelakun O E, Oyelade O J, Ade-Omowaye B I O, et al.Chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour[J].Food and Chemical Toxicology, 2009, 47 (6) :1123-1126.
[10] 黄阿根, 陈学好, 高云中, 等.黄秋葵的成分测定与分析[J].食品科学, 2007, 28 (10) :451-455. [11] Fuh J K, Yu S C, May J T, et al.Effects of Chinese domestic cooking methods on the carotenoid composition of vegetables in Taiwan[J].LWT-Food Science and Technology, 2012, 46 (2) :485-492.
[12] Muhammad J, EL-Qudah.Identification and quantification of major carotenoids in some vegetables[J].American Journal of Applied Sciences, 2009, 6 (3) :492-497.
[13] Zhang P, Omaye S T.Antioxidant and prooxidant roles forβ-carotene, α-tocopherol and ascorbic acid in human lung cells[J].Toxicology in Vitro, 2001, 15 (1) :13-24.
[14] Dulin’ska J, Gil D, Zagajewski J, et al.Different effect of beta-carotene on proliferation of prostate cancer cells[J].Biochimica et Biophysica Acta-Molecular Basis of Disease, 2005, 1740 (2) :189-201.
[15] Steinel H H, Baker R S U.Effects ofβ-carotene on chemically-induced skin tumors in HRASkh hairless mice[J].Cancer Letters, 1990, 51 (2) :163-168.
[16] Prates J A M, Quaresma M A G, Bessa R J B, et al.Simultaneous HPLC quantification of total cholesterol, tocopherols andβ-carotene in Barrosa-PDO veal[J].Food Chemistry, 2006, 94 (3) :469-477.
[17] Kandlakunta B, Rajendran A, Thingnganing L.Carotene content of some common (cereals, pulses, vegetables, spices and condiments) and unconventional sources of plant origin[J].Food Chemistry, 2008, 106:85-89.
[18] Barba A I O, Hurtado M C, Mata M C S, et al.Application of a UV-vis detection-HPLC method for a rapid determination of lycopene andβ-carotene in vegetables[J].Food Chemistry, 2006, 95:328-336.
[19] Hosotani K, Kitagawa M.Improved simultaneous determination method ofβ-carotene and retinol with saponification in human serum and rat liver[J].Journal of Chromatography B, 2003, 791 (1-2) :305-313.
[20] 王旻, 钱永军, 鄂来明, 等.营养强化剂和婴儿配方奶粉中β-胡萝卜素的测定[J].中国乳品工业, 2005, 33 (6) :56-57. [21] Ismail A, Cheal S F.Determination of Vitamin C, β-carotene and riboflavin contents in five green vegetables organically and conventionally grown[J].Malaysian Journal of Nutrition, 2003, 9 (1) :31-39.
[22] 罗燕春, 韦吉, 黎军平, 等.黄秋葵叶粉中叶黄素和β-胡萝卜素的稳定性[J].中国农学通报, 2008, 24 (7) :85-91.
计量
- 文章访问数: 139
- HTML全文浏览量: 13
- PDF下载量: 205