Determination of Phytoene Content in Tomato Ketchup by HPLC  

HPLC法测定番茄酱中八氢番茄红素的含量（英文）

作　　者：吴增宝[1] 薛林 田珊珊[1] 朱启军[1] 田洁[1] 彭代萍[1] 

机构地区：[1]石河子大学,新疆石河子832000 [2]石河子天园科技有限公司,新疆石河子832000

出　　处：《Agricultural Science & Technology》2016年第11期2627-2628,2635,共3页农业科学与技术（英文版）

基　　金：Supported by Special Fund for Small and Medium Enterprises of Shihezi in the Eighth Division of Xinjiang Production and Construction Corps(2013QY16)~~

摘　　要：[Objective] The aim was to establish an HPLC method for determination of phytoene content in tomato ketchup. [Method] The chromatographic conditions were as follows： column, Agilent AT C18 （250 mm×4.6 mm, 5 μm）; mobile phase, methanol-THF （75：25）; detection wavelength, 287 nm; flow rate, 1.0 ml/min; column temperature, 30 ℃; sample size, 50 μl. [Result] There was a good linear relation- ship in the phytoene content range of 0.186-1.116μg. The average recovery rate was 103.8% with RSD of 1.47%. The phytoene content in the tomato ketchup sample was determined as 10.7 rag/100 g simple, accurate, rapid and reliable, and phytoene content in tomato ketchup. [Conclusion] The established method is it can be used for the determination of[目的]建立高效液相色谱法测定番茄酱中八氢番茄红素的含量。[方法]色谱条件为:色谱柱为Agilent AT C18(250 mm×4.6 mm,5μm);流动相为甲醇-THF(75∶25);检测波长为287 nm;流速为1 ml/min;T=30℃;进样量为50μl。[结果]八氢番茄红素在0.186-1.116μg范围内线性关系良好(R=0.999 9),平均回收率为103.8%,RSD为1.47%;测得市售某品牌番茄酱中的含量为10.7 mg/100 g。[结论]该方法简单、准确、快速、可靠,可用于番茄酱中八氢番茄红素的含量测定。

关 键 词：TOMATO PHYTOENE HPLC Content determination 

分 类 号：TS264.2[轻工技术与工程—发酵工程]