番茄红素HPLC测定的研究  

Study on Determination of Lycopene by HPLC

作　　者：左爱仁 范青生 肖小年 

机构地区：[1]中德联合研究院,南昌330047

出　　处：《中国食品添加剂》2004年第1期106-110,76,共6页China Food Additives

基　　金：江西省教育厅资助项目 (赣财教 [2 0 0 3 ] 73号 )

摘　　要：本实验研究了番茄红素的HPLC测定方法。选用V乙腈∶V甲醇∶V二氯甲烷 =2 1∶2 1∶8的流动相 ,检测波长为4 72nm ,能很好地分离番茄红素及其异构体 ;番茄红素的保留时间为 5 .83min ,回收率范围在 90 .5 5～ 10 5 .4 8%之间 ;实验证实 ,高纯度全反式番茄红素在光照和接触空气后 ,极易转变为 13-或 9-顺式异构体和氧化产物 ;无水乙醇处理法可使提取物中的番茄红素纯度提高 2 .5倍 ;分光光度法测得的番茄红素含量平均是HPLC法的 2 .The determination of lycopene by HPLC was studied. The results showed that the best mobile phase was acetonitrile:methanol:dichloromethane (21:21:8) detected at 472nm. The retention time of lycopene was 5.83 minutes and the recovery rate was 90.55～105.48%. The high purity all-trans lycopene was very easily converted into 13-or 9-cis-lycopene and oxidated products under the condition of the sunlight and the air. The purity of crude lycopene processed by ethanol could be increased with 2.5 multiples. The determination data of the purity of lycopene by U.V. were 2.4 multiples of the data by HPLC.

关 键 词：番茄红素 HPLC法 测定方法 天然色素 

分 类 号：TS202.3[轻工技术与工程—食品科学]