HPLC法测定加工食品中叶黄素的含量  

Determination of Lutein Content in Processed Food by HPLC

作　　者：杨文文[1] 邱静[2,3] 高贵[1] 侯士聪[1] 

机构地区：[1]中国农业大学理学院,北京100193 [2]中国农业科学院质量标准与检测技术研究所,农产品质量与食物安全重点实验室,北京100081 [3]农业部农产品质量与安全重点实验室,北京100081

出　　处：《安徽农业科学》2013年第24期10108-10109,10214,共3页Journal of Anhui Agricultural Sciences

基　　金："十二五"农村领域国家科技计划课题(2011BAD23B05-4)

摘　　要：[目的]建立一种快速、高效检测加工食品中叶黄素含量的方法。[方法]取5 g加工食品加入10 ml含0.1%BHT的乙腈振荡提取10 min,重复提取1次,混匀提取液,加入NaCl促进有机相与水相分层,3 000 r/min离心3 min,有机相经无水NaSO4干燥后,过0.22μm滤膜进高效液相色谱检测。色谱条件为Agilent HC-C18色谱柱(4.6 mm×250 mm,5μm),以乙腈-水(95/5,V/V)为流动相,流速为1.0 ml/min,检测波长446 nm。[结果]该方法线性范围良好,在0.5~50.0μg/ml范围内,回归方程为y=1 978.8x-385.97(R2=0.999 6),添加回收率为93.21%~103.54%。[结论]该方法简单,操作方便,对仪器设备要求低,适用于样品量较大的加工食品中叶黄素含量测定。[ Objective ] The High Performance Liquid Chromatography （HPLC） method was founded to determine the lutein content in pro- cessed food. [ Method ] Five gram sample with 10 ml 0.1% BHT acetonitrile was oscillated for 10 min to extract the lutein, and then the extrac- tion was repeated once. After blending the two extracts, NaC1 was added to promote stratification between the organic phase and the water phase. After centrifugation, the extract was dried by anhydrous NaSO4 and filtrated by 0.22 p^m fiher before sample injection for detection. The samples were separated on Agilent HC-Cls column（4.6 mm x 250 mm, 5 p.m）, eluted with mixture of acetonitrile and water（95~5, V/V）at 1 ml/min, and the detection wavelength was 446 nm. [Result] In the range of 0.5 -50.0 p.g/ml, regression equation was y = 1 978. 8x -385.97（R= = 0. 999 6）, showing good linearity. The added recovery was 93.21% - 103.54%. [ Conclttsion] The developed method was simply and conven- ient, being suitable for determination of lntein in processed food of major quantity specimen.

关 键 词：叶黄素 加工食品 高效液相色谱 

分 类 号：S509.9[农业科学—作物学]