| 番茄及其制品中番茄红素含量的C18-HPLC-PDA定量分析 |
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| 引用本文： | 刘沐霖,惠伯棣,庞克诺.番茄及其制品中番茄红素含量的C18-HPLC-PDA定量分析[J].食品科学,2007,28(7):453-456. |
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| 作者姓名： | 刘沐霖 惠伯棣 庞克诺 |
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| 作者单位： | 新疆红帆生物科技有限公司； 北京联合大学应用文理学院； 新疆红帆生物科技有限公司 新疆焉耆841100； 北京100083； 新疆焉耆841100； |
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| 摘 要： | 目的:建立一种可靠的测定番茄及其制品中番茄红素含量的C18-HPLC-PDA方法。色谱条件:固定相为DIAMONSILTM柱(Dikma Technologies,250×4.6mm,5μm);流动相A为乙腈:水(9:1);流动相B为乙酸乙酯;线性梯度洗脱:在15min内,流动相B由0%增为100%(V/V),随后5min,流动相B保持100%;流速1.0ml/min,PDA波长范围260～600nm;色谱图检测波长471nm;进样量20μl;柱温=室温。结果:此方法的定量限为0.10μg/ml,质量浓度在0.10～25.60μg/ml范围内浓度与组分峰面积的线性相关系数为0.9994,RSD为2.6%,回收率为99.3%。结论:这是一种番茄及其制品中番茄红素含量测定的可靠方法。
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| 关 键 词： | 番茄红素 定量分析 HPLC |
| 文章编号： | 1002-6630（2007）07-0453-03 |
| 修稿时间： | 2007-05-25 |
Quantitative Analysis of Lycopene from Tomato and Its Processed Products by C18-HPLC-PDA |
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| LIU Mu-lin,HUI Bo-di,PANG Ke-nuo.Quantitative Analysis of Lycopene from Tomato and Its Processed Products by C18-HPLC-PDA[J].Food Science,2007,28(7):453-456. |
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| Authors: | LIU Mu-lin HUI Bo-di PANG Ke-nuo |
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| Affiliation: | 1.Xinjiang Tomato Red Co. Ltd. of Biological Science and Technology, Yanqi 841100, China; 2.College of Applied Arts and Sciences, Beijing Union University, Beijing 100083, China |
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| Abstract: | Objective: This study aims to develop a reliable quantitative detection method of lycopene from tomato and processed products by C18-HPLC-PDA. Chromatographic conditions: stationary phase DIAMONSILTM column (Dikma Technologies, 250 ×4.6 mm, 5μm); mobile phase A acetonitrile-water (9:1); mobile phase B ethyl acetate; linear gradient: an increased mobile phase B from 0 to 100% (V/V) in 15 minutes followed by 100% B for 5 minutes; flow rate 1.0 ml/min; PDA wavelength range 260～ 600 nm; monitoring wavelength on chromatogram 471 nm; injection volume 20μl; column temperature: room temperature. Results: Minimum detection limit of this method is 0.10μg/ml. In the range of 0.10～25.60μg/ml, linear correlation coefficient between the concentration and peak area of lycopene fraction 0.9994 RSD 2.6%, recovery 99.3%. Conclusion: This method is reliable to detect lycopene amount from tomato and processed products quantitatively. |
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| Keywords: | HPLC |
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