Determination of β-Carotene in 15 Vegetables by High Performance Liquid Chromatography

Abstract

Abstract: A high performance liquid chromatography (HPLC) method was developed for determining β-carotene in 15 vegetables. β-carotene was extracted from vegetables by ultrasonic-assisted extraction, separated on a kromasil C18 column (4.6 mm × 300 mm, 5 μm) using a mobile phase consisting of methanol-tetrahydrofuran (THF)-butylated hydroxytoluene (BHT) (9:1:0.01, V/V), and detected with a UV detector at 448 nm. The proposed method was characteristics of short running time (21 min), sensitive detection limit (0.075 μg/mL), excellent linear relationship (R2＝0.9997) and high precision (97.84% average recovery rate). Moreover, this method provided an effective strategy to prevent the oxidation of β-carotene in fresh vegetable samples.

Key words: high performance liquid chromatography (HPLC), vegetables, β-carotene, rapid determination

CLC Number:

R151

References

[1] 张坤生, 任云霞, 张亮, 瞿红梅, 李海平, 肖冬光. 高效液相色谱法测定红酵母细胞中的β-胡萝卜素[J]. 中国食品学报, 2004, 4(1): 52-54.
[2] 于平, 励建荣. 微波辅助溶剂提取顿顶螺旋藻中β-胡萝卜素的研究[J]. 中国食品学报, 2008, 8(2): 80-83.
[3] Rafael Monge-Rojas, Hannia Campos. Tocopherol and carotenoid content of foods commonly consumed in Costa Rica[J]. Journal of Food Composition and Analysis,2011,24:202-216.
[4] Bhaskarachary Kandlakunta,Ananthan Rajendran, Longvah Thingnganing. Carotene content of some common(cereals, pulses, vegetables, spices and condiments)and unconventional sources of plant origin[J]. Food Chemistry,2008,106:85-89.
[5] 仇丹, 陈志荣, 李浩然. 热处理过程中β-胡萝卜素的副产物分析[J]. 食品科学, 2008, 29(10): 444-448.
[6] 王强, 韩雅珊. 不同烹调方法对蔬菜中β-胡萝卜素含量的影响[J]. 食品科学, 1997, 18(4): 57-59.
[7] 卢红梅,梁逸曾. 高效液相色谱法测定食物中的类胡萝卜素[J]. 色谱,2005,23(1):57-62.
[8] 田艳杰, 张留洋, 左剑, 等. Teflon-AF光纤-共振拉曼光谱法测量β-胡萝卜素[J]. 分析化学, 2006, 34(10): 1479-1481.
[9] 宋曙辉, 薛颖. 高效液相色谱法测定蔬菜中的类胡萝卜素[J]. 华北农学报, 2001, 16(3): 92-97.
[10] 陈有根, 张蓉, 胡琴. 新鲜果蔬中β-胡萝卜素的快速测定[J]. 食品科学, 2008, 29(3): 406-408.
[11] Supriya Veda, Kalpana Platel , Krishnapura Srinivasan. Enhanced bioaccessibility of β-carotene from yellow-orange vegetables and green leafy vegetables by domestic heat processing[J]. International Journal of Food Science and Technology, 2010, 45: 2201-2207.
[12] Xin Wu, Chengjun Sun, Liuhua Yang, Guo Zeng, Zuyang Liu, Yumin Li. β-carotene content in sweet potato varieties from China and the effect of preparation on β-carotene retention in the Yanshu No.5[J].Innovative Food Science and Emerging Technologies, 2008, 9(4):581-586
[13] 蔡智鸣, 王振, 王枫华, 史馨, 曾盈, 厉曙光. 深色果蔬食品中番茄红素与β-胡萝卜素的HPLC测定[J]. 同济大学学报, 2006, 27(1): 17-19.
[13] Joanne L. Watters, Mitchell H. Gail, Stephanie J. Weinstein, Jarmo Virtamo, Demetrius Albanes. Associations between α-Tocopherol, β-Carotene, and Retinol and Prostate Cancer Survival[J].Cancer research,2009,69: 3833-3841.
[15] 王景川, 庞广昌. β-胡萝卜素的抗肿瘤作用及其分子机制研究进展[J]. 食品科学, 2008, 10: 665-669.

[1]	YANG Mengnan, LIU Shiqi, ZHANG Jing, RAN Longyi, CHEN Zhongjia, MA Chao. Isolation, Characterization and Application of Exosome-Like Nanoparticles from Fruits and Vegetables: A Review [J]. FOOD SCIENCE, 2021, 42(9): 355-361.
[2]	LI Kailong, CHEN Tongqiang, XU Wenyang, LI Tao, WANG Liangliang, WANG Fang, SUN Guifang. Ultrasonic Assisted Cloud Point Extraction Combined with Liquid Chromatography-Tandem Mass Spectrometry for the Determination of Natural Vitamin K Homologues in Vegetables [J]. FOOD SCIENCE, 2021, 42(8): 214-220.
[3]	WANG Mingshuang, JIANG Hanqian, LI Lin, ZHANG Liang, LIU Ruihai, LI Dongnan, LI Bin. Application of 3D Printing Technology in Foods Based on Fruits and Vegetables [J]. FOOD SCIENCE, 2021, 42(7): 345-351.
[4]	BAO Wei, HAN Jiaojiao, ZHANG Zhixuan, LU Chenyang, ZHOU Jun, MING Tinghong, LI Ye, SU Xiurong. Analysis of Microbial Community Diversity in Traditional Fermented Vegetables in Zhejiang Using High-throughput Sequencing [J]. FOOD SCIENCE, 2021, 42(6): 178-185.
[5]	GONG Lei, HUANG Hui, HAN Zhi, JIANG Feng, PENG Qingzhi, HUANG Zongqian, WANG Heng. Determination of 18 Succinate Dehydrogenase Inhibitor Fungicides in Foods by Modified QuEChERS Extraction Coupled with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(18): 261-268.
[6]	GAO Xia, CHEN Hui, TAN Min, LI Yuxiu, HE Honglin. Determination of Fipronil and Its Metabolites in Vegetables by Gas Chromatography-Negative Ion Chemical Ionization-Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(14): 333-338.
[7]	ZHOU Sainan, ZHANG Qing, WANG Fahe, WANG Xiaomei, LI Zhaojie, XUE Changhu, TANG Qingjuan. Optimization by Response Surface Methodology of the Formulation of Seaweeds, Fruits and Vegetables Extracts to Assist in Reducing Blood Glucose and Lipid Levels [J]. FOOD SCIENCE, 2021, 42(13): 57-63.
[8]	LI Chaoyi, LI Long, ZHU Ying, WU Ting, DU Yiping. Spectroscopic Determination of Trace Nitrite in Water and Meat Following Solid Phase Extraction [J]. FOOD SCIENCE, 2021, 42(12): 309-314.
[9]	SHAO Ping, LIU Liming, WU Weina, CHEN Hangjun, GAO Haiyan. Research and Application of Sensors in Intelligent Packaging of Fruits and Vegetables [J]. FOOD SCIENCE, 2021, 42(11): 349-355.
[10]	YI Jianyong, ZHAO Yuanyuan, BI Jinfeng, Lü Jian, ZHOU Mo. A Review of Interactions between Cell Wall Polysaccharides and Polyphenols in Fruits and Vegetables [J]. FOOD SCIENCE, 2020, 41(9): 269-275.
[11]	LIU Shasha, ZHANG Yuxiao, WANG Liang, YUN Liping, CHEN Yong, ZHANG Xinhua, GUO Yanyin. Effect of Active Modified Atmosphere on the Inhibition of Gilbertella persicaria [J]. FOOD SCIENCE, 2020, 41(5): 186-192.
[12]	XU Weili, FU Zhuang, WANG Xu, ZHAO Yue, WANG Chenzhao, MA Jiajun, WANG Zhibing. Homogeneous Liquid-Liquid Microextraction Based on the Solidification of Sedimentary Ionic Liquid Coupled with High Performance Liquid Chromatography for the Determination of Phenylurea Residues in Vegetables Samples [J]. FOOD SCIENCE, 2020, 41(4): 248-255.
[13]	YI Jianyong, MA Youchuan, BI Jinfeng, LI Xuan, WU Xinye, ZHOU Mo, FENG Shuhan. Bioavailability of Phenolic Compounds in Processed Fruits and Vegetables Products: A Review [J]. FOOD SCIENCE, 2020, 41(21): 351-358.
[14]	ZHANG Yanhui, HU Wenzhong, LIU Chenghui, CHEN Chen, GAO Hongdou, SUN Xiaoyuan, ZHANG Xiaofang, FENG Ke. Recent Progress in the Development of Photoelectric Preservation Technologies for Fresh-Cut Fruits and Vegetables [J]. FOOD SCIENCE, 2020, 41(15): 309-313.
[15]	YAN Huiming, LI Weizhou, LI Fuhua, ZHAO Jichun, MING Jian. Effects of High Hydrostatic Pressure Processing on Phenolic Compounds in Fruits and Vegetables: A Review [J]. FOOD SCIENCE, 2020, 41(15): 323-328.