Determination and Comparison of α-Carotene and β-Carotene of Plant-Derived?Foods

doi:10.7506/spkx1002-6630-201804029

Abstract

Abstract: The study was conducted to develop an analytical method for simultaneous online determination of α-carotene and β-carotene in plant-derived?foods by high performance liquid chromatography (HPLC). Furthermore, the method was validated with freeze-dried carrot powder. The results showed that the calibration curves for α-carotene and β-carotene were linear in the ranges of 0.8–20 and 0.4–8.2 μg/mL, respectively. The precision expressed as relative standard deviation (RSD) were 4.45% and 4.71%, respectively. The recoveries at three spiked levels were 96%–112% and 83.5%–103% with RSD values of 2.67%–5.83% and 4.90%–7.42%, respectively. These data indicated good repeatability and accuracy. Comparative analysis of various plant-derived?foods by this method showed that β-carotene was more abundant than α-carotene in all samples except for pumpkin, which gave the opposite result.

Key words: high-performance liquid chromatography, carotene, α-carotene, β-carotene, plant-derived?foods

CLC Number:

TS201.4

CUI Yajuan, KONG Fanhua, LIU Guojie, LU Fei, LI Dong. Determination and Comparison of α-Carotene and β-Carotene of Plant-Derived?Foods[J]. FOOD SCIENCE, 2018, 39(4): 194-198.

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Determination and Comparison of α-Carotene and β-Carotene of Plant-Derived?Foods

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