高效液相色谱法测定番茄粉和番茄调味粉中番茄红素  

Determination of Lycopene in Tomato Powder and Tomato Seasoning Powder by High Performance Liquid Chromatography

作　　者：王延平 梁俪恩 

机构地区：[1]增城华栋调味品有限公司,广东广州511447

出　　处：《中国果菜》2017年第6期10-15,共6页China Fruit & Vegetable

摘　　要：本文建立了一种高效液相色谱测定番茄粉和番茄调味粉中番茄红素含量的方法。色谱柱选用Waters Sun Fire^(TM) C18(4.60mm×250mm,5.00μm)分离,以90%乙腈水溶液、乙酸乙酯、甲醇为流动相,梯度洗脱,检测波长472nm,流速1.0m L/min,温度30℃,进样量10.00μL。结果发现,番茄红素在0.36~3.68g/m L范围内线性关系良好(R^2=0.993),加标回收率为103.33%,RSD为4.00%。本方法可以有效分析番茄粉和番茄调味粉中的番茄红素含量,可应用于含番茄红素的蔬菜及相关保健品中番茄红素含量的测定。In this paper, the author developed the determination method of lycopene in tomato powder and tomato seasoning powder by high performance liquid chromatography （HPLC）. Chromatographic separation was performed in Waters SunFire1M C18 column （4.60mmx250mm, 0.5滋 m） with an eluent consisting by 9 0 % acetonitrile, acetic ether and methanol, using gradient elution program. Detection wavelength was at 472nm, the flow rate was 1.0mL/min, and the column temperature was at 30益,the sample volume was 10.00滋 L. Experimental results showed that lycopene had a good linear relation over the range of 0.36~3.68滋 g/mL （ R2=0.993）, and the average recovery was 103.33%, RSD was 4.00%. This effective analysis method of lycopene content in tomatoes and tomato powder seasoning powder developed in this paper, it could be used for the determination of lycopene in vegetables containing lycopene and related lycopene healthcare products.

关 键 词：番茄红素 高效液相色谱法 番茄粉 番茄调味粉 

分 类 号：S641.2[农业科学—蔬菜学]