叶黄素在有机溶剂中的稳定性

doi:10.7506/spkx1002-6630-201323004

食品科学 ›› 2013, Vol. 34 ›› Issue (23): 15-19.doi: 10.7506/spkx1002-6630-201323004

叶黄素在有机溶剂中的稳定性

庞慧丽1，李大婧1,2,*，刘春泉2,3

1.东北林业大学林学院，黑龙江哈尔滨 150040；2.江苏省农业科学院农产品加工所，江苏南京 210014；
3.国家农业科技华东(江苏)创新中心，农产品加工工程技术研究中心，江苏南京 210014

收稿日期:2013-07-16 修回日期:2013-11-05 出版日期:2013-12-15 发布日期:2014-01-03
通讯作者: 刘春泉 E-mail:lcq@js001.com.cn
基金资助:
国家自然科学基金项目(31101385)

The stability of lutein in organic solvents

PANG Hui-li1，LI Da-jing1,2,*，LIU Chun-quan2,3

1. College of Forestry, Northeast Forestry University, Harbin 150040, China；2. Institute of Farm Product Processing, Jiangsu
Academy of Agricultural Sciences, Nanjing 210014, China；3. Engineering Research Centre for Agricultural Products Processing,
National Agricultural Science and Technology Innovation Centre in East China (Jiangsu), Nanjing 210014, China

Received:2013-07-16 Revised:2013-11-05 Online:2013-12-15 Published:2014-01-03
Contact: LIU Chun-quan E-mail:lcq@js001.com.cn

摘要/Abstract

摘要：

采用C30-HPLC-DAD检测叶黄素分别在30、40、50℃无水乙醇、乙酸乙酯、四氢呋喃、甲苯中的保留率变化，并分析溶剂种类、氧分压、温度对有机溶剂中叶黄素稳定性的影响。结果表明：在同一温度、常规空气条件下，叶黄素在4种有机溶剂中的稳定性顺序依次为：无水乙醇＞乙酸乙酯＞四氢呋喃＞甲苯，反式叶黄素的保留率随时间的延长而一直呈下降趋势，总顺式叶黄素的保留率则先略有上升后缓慢下降；充氮可有效提高叶黄素的稳定性，效果在四氢呋喃中尤为明显，而且随着时间的延长反式叶黄素的保留率一直呈缓慢下降趋势，总顺式叶黄素的最终保留率明显高于常规条件；温度越高，反式叶黄素的稳定性越低，越易发生异构化反应；反式叶黄素在4种溶剂中的降解遵循一级动力学模型。

关键词: 叶黄素, 保留率, 有机溶剂, 稳定性

Abstract:

The HPLC analysis method of lutein was carried out to monitor variations of lutein in original solvents to know the effects of the solvents, oxygen and temperature on the stabilities of lutein, which can provide some instruction to the extraction of lutein and the production of lutein-based formulations. The variations of lutein in ethanol, ethyl acetate, tetrahydrofuran and toluene at 30, 40, 50℃ was analysised by C30-HPLC-DAD, and then the rate constants were calculated respectively. The stabilities of lutein at the same temperature normally was ethanol > ethyl acetate> tetrahydrofuran > toluene. The rentention of all-(E)-lutein decreased during the heating treatment and the rentention of its cis isomers increased firstly and then decreased slowly. Higher stabilities were found in nitrogen-bubbled condition, especially for tetrahydrofuran. All-(E)-lutein was less stable as a function of temperature and it was more easy to its isomerization reaction. The thermal degradation of all-(E)-lutein followed a first-order kinetic model.

Key words: lutein, retention, organic solvent, stability

中图分类号:

TS201.2

庞慧丽1，李大婧1,2,*，刘春泉2,3. 叶黄素在有机溶剂中的稳定性[J]. 食品科学, 2013, 34(23): 15-19.

PANG Hui-li1，LI Da-jing1,2,*，LIU Chun-quan2,3. The stability of lutein in organic solvents[J]. FOOD SCIENCE, 2013, 34(23): 15-19.

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叶黄素在有机溶剂中的稳定性

The stability of lutein in organic solvents

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