烘焙类食品中叶黄素酯提取及检测方法建立

为检测烘焙类食品中的叶黄素酯以及筛选无乙醚的萃取溶剂，本文对烘焙产品中的叶黄素酯皂化时间、KOH浓度以及不同萃取溶剂的萃取效果进行研究。结果表明检测烘焙食品中叶黄素酯的皂化最优条件为:2 g样品（面糊/面团），0.2 g BHT，10 mL无水乙醇，10 mL 60 g/100 mL KOH水溶液，室温振荡3 h。萃取溶剂环己烷:正己烷:乙酸乙酯=1:2:2为最佳萃取剂，回收率为94.31%~103.83%，精密度实验相对标准偏差均小于5%。表明该方法适合于烘焙类食品中叶黄素酯的提取及检测。

Extraction and Detection Method of Lutein Ester in Bakery Food

In order to detect the lutein esters in bakery products and select the extraction solvents without ether, this paper studied the saponification time, KOH concentration of lutein esters in bakery products, and the extraction effect of different extraction solvents. The results showed that the optimal conditions for detecting saponification of lutein esters in baked food were: 2 g sample (batter/dough), 0.2 g BHT, 10 mL absolute ethanol, 10 mL 60 g/100 mL KOH aqueous solution, shook at room temperature for 3 h. The extraction solvent cyclohexane:n-hexane:ethyl acetate=1:2:2 was the best extractant, the recovery rate was 94.31%~103.83%, and the relative standard deviation of the precision experiment was less than 5%. These indicated that the method was suitable for the extraction and detection of lutein esters in baked food.