Studies On Optimize Conditions To Make An Assay Of Carotene In Vegetable By HPLC

Carotene is one of the Provitamin A,we gradually notice the benefit of the function to human.World Health Organization suggested that people need to supply Vitamin A everyday and at least 2/3 of it may be from carrot.Therefore,Assaying of Carotene is essential to healthy food. Today,the extant method fell behind overseas and not match with modern instruments.This dissertation is to study analysis method of Carotene as follows:1.The method of determination of total carotene was established by RP-HPLC(reversed-phase high performance liquid chromatography),the nature was determined by relative retention time and quantity was processed by the peak area.The analysis was performed on ZORBAX ODS—C₁₈(4.6×250mm,5μm)with 65:35 MeOH—CHCl₃ as the mobile phase at a flow rate of 1.0 mL/min,detected at 456nm.The column temperature was 30℃.The injection volume was 20μL.The experiment showed that this method is sensitive,accurate and wide linear relationship(r＞0.9998).2.An improved approach optimized ultrasonic extraction of natural carotene from vegetable. The single factor of extraction solvent,time,temperature,ratio of raw materials and solution were investigated first.The optimal extraction conditions by orthogonal design were 3 times, 15min at 45℃and raw materials and solution ratios of 10%.Through recovery experiment,the result is 90.59%,meeting the analysis requirements completely.3.This research determined the carotene after 4 different processes:blanching steaming frying and braising.The retention rates were 93.3±3.18%,87.8±1.06%,81.1±1.15%,71.4±3.50%, respectively;and the coefficient of variation were3.4%,1.2%,1.4%,5.0%,respectively.This research indicated that we can not only assay the carotene on vegetable,but also monitor carotene content change under different processing condition.This method may use in the actual work.